RT Journal Article
T1 Dairy Product Consumption and Changes in Cognitive Performance: Two-Year Analysis of the PREDIMED-Plus Cohort.
A1 Ni, Jiaqi
A1 Nishi, Stephanie K
A1 Babio, Nancy
A1 Martinez-Gonzalez, Miguel A
A1 Corella, Dolores
A1 Castañer, Olga
A1 Martinez, J Alfredo
A1 Alonso-Gomez, Angel M
A1 Gomez-Gracia, Enrique
A1 Vioque, Jesus
A1 Romaguera, Dora
A1 Lopez-Miranda, Jose
A1 Estruch, Ramon
A1 Tinahones, Francisco J
A1 Lapetra, Jose
A1 Serra-Majem, J Luis
A1 Bueno-Cavanillas, Aurora
A1 Tur, Josep A
A1 Martin-Sanchez, Vicente
A1 Pinto, Xavier
A1 Gaforio, Jose J
A1 Barabash Bustelo, Ana
A1 Vidal, Josep
A1 Vazquez, Clotilde
A1 Daimiel, Lidia
A1 Ros, Emili
A1 Toledo, Estefania
A1 Coltell, Oscar
A1 Gomez-Martinez, Carlos
A1 Zomeño, Maria Dolores
A1 Donat-Vargas, Carolina
A1 Goicolea-Güemez, Leire
A1 Bouzas, Cristina
A1 Garcia-de-la-Hera, Manoli
A1 Chaplin, Alice
A1 Garcia-Rios, Antonio
A1 Casas, Rosa
A1 Cornejo-Pareja, Isabel
A1 Santos-Lozano, Jose Manuel
A1 Rognoni, Teresa
A1 Saiz, Carmen
A1 Paz-Graniel, Indira
A1 Malcampo, Mireia
A1 Sanchez-Villegas, Almudena
A1 Salaverria-Lete, Itziar
A1 Garcia-Arellano, Ana
A1 Schröder, Helmut
A1 Salas-Salvado, Jordi
K1 PREDIMED-Plus
K1 Cognition
K1 Cognitive decline
K1 Dairy
K1 Milk
AB Dairy consumption has been suggested to impact cognition; however, evidence is limited and inconsistent. This study aims to longitudinally assess the association between dairy consumption with cognitive changes in an older Spanish population at high cardiovascular disease risk. Four thousand six hundred sixty eight participants aged 55-75 years, completed a validated food frequency questionnaire at baseline and a neuropsychological battery of tests at baseline and 2-year follow-up. Multivariable linear regression models are used, scaled by 100 (i.e., the units of β correspond to 1 SD/100), to assess associations between baseline tertile daily consumption and 2-year changes in cognitive performance. Participants in the highest tertile of total milk and whole-fat milk consumption have a greater decline in global cognitive function (β: -4.71, 95% CI: -8.74 to -0.69, p-trend = 0.020 and β: -6.64, 95% CI: -10.81 to -2.47, p-trend = 0.002, respectively) compared to those in the lowest tertile. No associations are observed between low fat milk, yogurt, cheese or fermented dairy consumption, and changes in cognitive performance. Results suggest there are no clear prospective associations between consumption of most commonly consumed dairy products and cognition, although there may be an association with a greater rate of cognitive decline over a 2-year period in older adults at high cardiovascular disease risk for whole-fat milk.
PB Wiley
YR 2022
FD 2022-06-01
LK http://hdl.handle.net/10668/22328
UL http://hdl.handle.net/10668/22328
LA en
NO Ni J, Nishi SK, Babio N, Martínez-González MA, Corella D, Castañer O, et al. Dairy Product Consumption and Changes in Cognitive Performance: Two-Year Analysis of the PREDIMED-Plus Cohort. Mol Nutr Food Res. 2022 Jul;66(14):e2101058
DS RISalud
RD Apr 19, 2025