Association Between Chili Intake and Cognitive Function in the Elderly Population and the Modifying Effect of Body Mass Index.

内容摘要

Objective To explore the association between dietary chili intake and cognitive function in the elderly population and the modifying effect of body mass index. Methods On the basis of the baseline survey data of the West China Elderly Health Cohort,a cross-sectional design was adopted,and 1 961 older adults aged 60 and above who had completed a dietary survey were included in this study.Multivariate linear regression and multivariate Logistic regression models were used to explore the associations of chili intake with cognitive function score and cognitive decline,respectively.Stratified analysis was performed to explore whether the associations varied among different body mass index groups. Results Among the surveyed older adults,1 119(57.06%) were diagnosed as with cognitive decline by minimum mental state examination.The results of multivariate linear regression analysis showed that after adjusting for possible confounding factors in turn,the score of chili intake had a stable positive correlation with cognitive function score(β=0.086,95%CI=0.010-0.163,P=0.027).Compared with those who did not have chili intake,the following groups had increased cognitive function scores:those with low chili intake(β=0.559,95%CI=0.023-1.096,P=0.041) or moderate chili intake(β=0.641,95%CI=0.075-1.207,P=0.026),those who had chili intake 1-5 days per week(β=0.994,95%CI=0.430-1.558,P=0.001),those who began chili intake over the age of 18(β=0.797,95%CI=0.172-1.422,P=0.013),those who began chili intake at the age of 18 and under(β=0.476,95%CI=0.045-0.907,P=0.031),those had mild chili intake(β=0.471,95%CI=0.047-0.896,P=0.030),and those who had high chili intake(β=0.982,95%CI=0.275-1.689,P=0.007).Logistic regression analysis showed that chili intake 1-5 days per week(OR=0.634,95%CI=0.474-0.849,P=0.002) was associated with a lower risk of cognitive decline than those without chili intake.Stratified analysis showed that the positive association between chili intake and cognitive function was more significant in the group with body mass index ≥24 kg/m2,and the higher score of chili intake corresponded to the lower risk of cognitive decline(OR=0.924,95%CI=0.875-0.975,P=0.004). Conclusions Appropriate chili intake may have a protective effect on cognitive function in the elderly population,especially in the overweight and obese elderly.Prospective studies are needed to further verify the causal relationship. 目的 探索老年人群膳食辣椒摄入与认知功能的关联及体重指数的效应修饰作用。方法 基于华西老年人群健康队列基线调查资料,采用横断面研究设计,纳入1 961名进行膳食调查的60岁及以上研究对象,使用多元线性回归模型及Logistic回归模型分别探索辣椒摄入与认知评分及认知功能下降的关联;分层分析探索不同体重指数分组人群中该关联是否有差异。结果 1 119名(57.06%)研究对象经简易精神状态量表初筛为认知功能下降。多元线性回归分析结果显示,依次调整可能的混杂因素后,辣椒摄入评分(β=0.086,95%CI=0.010~0.163,P=0.027)与认知评分呈现稳定的正关联,相较于不吃辣者,低水平辣椒摄入(β=0.559,95%CI=0.023~1.096,P=0.041)、中等水平辣椒摄入(β=0.641,95%CI=0.075~1.207,P=0.026)、每周1~5 d吃辣(β=0.994,95%CI=0.430~1.558,P=0.001)、18岁以上开始吃辣(β=0.797,95%CI=0.172~1.422,P=0.013)、18岁及以下开始吃辣(β=0.476,95%CI=0.045~0.907,P=0.031)、吃微辣(β=0.471,95%CI=0.047~0.896,P=0.030)及吃中辣以上者(β=0.982,95%CI=0.275~1.689,P=0.007)认知评分均更高;Logistic回归分析显示每周1~5 d吃辣者(OR=0.634,95%CI=0.474~0.849,P=0.002)相较于不吃辣者认知功能下降风险显著降低。分层分析显示,体重指数≥24 kg/m2组人群中辣椒摄入与认知功能的正向关联更为显著,辣椒摄入评分越高,认知功能下降风险越低(OR=0.924,95%CI=0.875~0.975,P=0.004)。结论 对于老年人群,尤其是超重及肥胖的老年人群,适当的辣椒摄入对其认知功能可能存在一定的保护效应,需前瞻性研究进一步验证因果关系。.