Association of the Korean-specific food-based index of dietary inflammatory potential with the risk of mild cognitive impairment in Korean older adults.

ABSTRACT

Objectives: This study aimed to examine the association between the food-based index of dietary inflammatory potential (FBDI) and the risk of mild cognitive impairment (MCI) in Korean older adults. Methods: The subjects were 798 Korean adults aged 60 years and older. The FBDI was calculated based on the intake of 7 anti-inflammatory and 3 inflammatory food groups. Cognitive function was assessed using the Korean version of the Mini-Mental State Examination (MMSE-KC). A general linear model and multiple logistic regression were applied to assess the association between FBDI and the risk of MCI. Results: As the FBDI increased, the intake of white rice, cookies/candies, and sweetened drinks tended to increase, but the intake of niacin, ß-carotene, calcium, and potassium tended to decrease (p for trend < 0.05). The highest FBDI group had a higher MCI risk (odds ratio [OR], 1.60; 95% CI, 1.01 - 2.52) than the lowest FBDI group, adjusted for sex, age, and education level; and this trend was significant in a fully adjusted model (p for trend = 0.039). No significant associations were found in men after adjusting for confounding factors. Among women, MCI risk increased as the FBDI increased (p for trend = 0.007); and the highest FBDI group had a higher MCI risk (OR, 2.22; 95% CI, 1.04 - 4.74) than the lowest FBDI group in a fully adjusted model. Conclusion: These results suggest that the appropriate intake of anti-inflammatory foods and nutrients may be associated with a reduced risk of MCI among older adults.