Dietary Patterns Are Related to Clinical Characteristics in Memory Clinic Patients with Subjective Cognitive Decline: The SCIENCe Project

Linda M.P. Wesselman, Astrid S. Doorduijn, Francisca A. de Leeuw, Sander C.J. Verfaillie, Mardou van Leeuwenstijn-Koopman, Rosalinde E.R. Slot, Maartje I. Kester, Niels D. Prins, Ondine van de Rest, Marian A.E. van der Schueren, Philip Scheltens, Sietske A.M. Sikkes, Wiesje M. van der Flier

Research output: Contribution to journalArticleAcademicpeer-review

Abstract

As nutrition is one of the modifiable risk factors for cognitive decline, we studied the relationship between dietary quality and clinical characteristics in cognitively normal individuals with subjective cognitive decline (SCD). We included 165 SCD subjects (age: 64 ± 8 years; 45% female) from the SCIENCe project, a prospective memory clinic based cohort study on SCD. The Dutch Healthy Diet Food Frequency Questionnaire (DHD-FFQ) was used to assess adherence to Dutch guidelines on vegetable, fruit, fibers, fish, saturated fat, trans fatty acids, salt and alcohol intake (item score 0-10, higher score indicating better adherence). We measured global cognition (Mini Mental State Examination), cognitive complaints (Cognitive Change Index self-report; CCI) and depressive symptoms (Center for Epidemiologic Studies Depression Scale; CES-D). Using principal component analysis, we identified dietary components and investigated their relation to clinical characteristics using linear regression models adjusted for age, sex and education. We identified three dietary patterns: (i) "low-Fat-low-Salt", (ii) "high-Veggy", and (iii) "low-Alcohol-low-Fish". Individuals with lower adherence on "low-Fat-low-Salt" had more depressive symptoms (β -0.18 (-2.27--0.16)). Higher adherence to "high-Veggy" was associated with higher MMSE scores (β 0.30 (0.21-0.64)). No associations were found with the low-Alcohol-low-Fish component. We showed that in SCD subjects, dietary quality was related to clinically relevant outcomes. These findings could be useful to identify individuals that might benefit most from nutritional prevention strategies to optimize brain health.

LanguageEnglish
Article number1057
Number of pages10
JournalNutrients
Volume11
Issue number5
DOIs
Publication statusPublished - 11 May 2019

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eating habits
nutritional adequacy
salts
signs and symptoms (animals and humans)
alcohols
fish
Fishes
Salts
Fats
Depression
trans fatty acids
healthy diet
food frequency questionnaires
lipids
Linear Models
cohort studies
cognition
epidemiological studies
Alcohols
Fatty Alcohols

Keywords

  • Alzheimer’s disease
  • cognition
  • memory clinic
  • nutrition
  • prevention
  • subjective cognitive decline

Cite this

Wesselman, L. M. P., Doorduijn, A. S., de Leeuw, F. A., Verfaillie, S. C. J., van Leeuwenstijn-Koopman, M., Slot, R. E. R., ... van der Flier, W. M. (2019). Dietary Patterns Are Related to Clinical Characteristics in Memory Clinic Patients with Subjective Cognitive Decline: The SCIENCe Project. Nutrients, 11(5), [1057]. https://doi.org/10.3390/nu11051057
Wesselman, Linda M.P. ; Doorduijn, Astrid S. ; de Leeuw, Francisca A. ; Verfaillie, Sander C.J. ; van Leeuwenstijn-Koopman, Mardou ; Slot, Rosalinde E.R. ; Kester, Maartje I. ; Prins, Niels D. ; van de Rest, Ondine ; van der Schueren, Marian A.E. ; Scheltens, Philip ; Sikkes, Sietske A.M. ; van der Flier, Wiesje M. / Dietary Patterns Are Related to Clinical Characteristics in Memory Clinic Patients with Subjective Cognitive Decline: The SCIENCe Project. In: Nutrients. 2019 ; Vol. 11, No. 5.
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keywords = "Alzheimer’s disease, cognition, memory clinic, nutrition, prevention, subjective cognitive decline",
author = "Wesselman, {Linda M.P.} and Doorduijn, {Astrid S.} and {de Leeuw}, {Francisca A.} and Verfaillie, {Sander C.J.} and {van Leeuwenstijn-Koopman}, Mardou and Slot, {Rosalinde E.R.} and Kester, {Maartje I.} and Prins, {Niels D.} and {van de Rest}, Ondine and {van der Schueren}, {Marian A.E.} and Philip Scheltens and Sikkes, {Sietske A.M.} and {van der Flier}, {Wiesje M.}",
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Wesselman, LMP, Doorduijn, AS, de Leeuw, FA, Verfaillie, SCJ, van Leeuwenstijn-Koopman, M, Slot, RER, Kester, MI, Prins, ND, van de Rest, O, van der Schueren, MAE, Scheltens, P, Sikkes, SAM & van der Flier, WM 2019, 'Dietary Patterns Are Related to Clinical Characteristics in Memory Clinic Patients with Subjective Cognitive Decline: The SCIENCe Project', Nutrients, vol. 11, no. 5, 1057. https://doi.org/10.3390/nu11051057

Dietary Patterns Are Related to Clinical Characteristics in Memory Clinic Patients with Subjective Cognitive Decline: The SCIENCe Project. / Wesselman, Linda M.P.; Doorduijn, Astrid S.; de Leeuw, Francisca A.; Verfaillie, Sander C.J.; van Leeuwenstijn-Koopman, Mardou; Slot, Rosalinde E.R.; Kester, Maartje I.; Prins, Niels D.; van de Rest, Ondine; van der Schueren, Marian A.E.; Scheltens, Philip; Sikkes, Sietske A.M.; van der Flier, Wiesje M.

In: Nutrients, Vol. 11, No. 5, 1057, 11.05.2019.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Dietary Patterns Are Related to Clinical Characteristics in Memory Clinic Patients with Subjective Cognitive Decline: The SCIENCe Project

AU - Wesselman, Linda M.P.

AU - Doorduijn, Astrid S.

AU - de Leeuw, Francisca A.

AU - Verfaillie, Sander C.J.

AU - van Leeuwenstijn-Koopman, Mardou

AU - Slot, Rosalinde E.R.

AU - Kester, Maartje I.

AU - Prins, Niels D.

AU - van de Rest, Ondine

AU - van der Schueren, Marian A.E.

AU - Scheltens, Philip

AU - Sikkes, Sietske A.M.

AU - van der Flier, Wiesje M.

PY - 2019/5/11

Y1 - 2019/5/11

N2 - As nutrition is one of the modifiable risk factors for cognitive decline, we studied the relationship between dietary quality and clinical characteristics in cognitively normal individuals with subjective cognitive decline (SCD). We included 165 SCD subjects (age: 64 ± 8 years; 45% female) from the SCIENCe project, a prospective memory clinic based cohort study on SCD. The Dutch Healthy Diet Food Frequency Questionnaire (DHD-FFQ) was used to assess adherence to Dutch guidelines on vegetable, fruit, fibers, fish, saturated fat, trans fatty acids, salt and alcohol intake (item score 0-10, higher score indicating better adherence). We measured global cognition (Mini Mental State Examination), cognitive complaints (Cognitive Change Index self-report; CCI) and depressive symptoms (Center for Epidemiologic Studies Depression Scale; CES-D). Using principal component analysis, we identified dietary components and investigated their relation to clinical characteristics using linear regression models adjusted for age, sex and education. We identified three dietary patterns: (i) "low-Fat-low-Salt", (ii) "high-Veggy", and (iii) "low-Alcohol-low-Fish". Individuals with lower adherence on "low-Fat-low-Salt" had more depressive symptoms (β -0.18 (-2.27--0.16)). Higher adherence to "high-Veggy" was associated with higher MMSE scores (β 0.30 (0.21-0.64)). No associations were found with the low-Alcohol-low-Fish component. We showed that in SCD subjects, dietary quality was related to clinically relevant outcomes. These findings could be useful to identify individuals that might benefit most from nutritional prevention strategies to optimize brain health.

AB - As nutrition is one of the modifiable risk factors for cognitive decline, we studied the relationship between dietary quality and clinical characteristics in cognitively normal individuals with subjective cognitive decline (SCD). We included 165 SCD subjects (age: 64 ± 8 years; 45% female) from the SCIENCe project, a prospective memory clinic based cohort study on SCD. The Dutch Healthy Diet Food Frequency Questionnaire (DHD-FFQ) was used to assess adherence to Dutch guidelines on vegetable, fruit, fibers, fish, saturated fat, trans fatty acids, salt and alcohol intake (item score 0-10, higher score indicating better adherence). We measured global cognition (Mini Mental State Examination), cognitive complaints (Cognitive Change Index self-report; CCI) and depressive symptoms (Center for Epidemiologic Studies Depression Scale; CES-D). Using principal component analysis, we identified dietary components and investigated their relation to clinical characteristics using linear regression models adjusted for age, sex and education. We identified three dietary patterns: (i) "low-Fat-low-Salt", (ii) "high-Veggy", and (iii) "low-Alcohol-low-Fish". Individuals with lower adherence on "low-Fat-low-Salt" had more depressive symptoms (β -0.18 (-2.27--0.16)). Higher adherence to "high-Veggy" was associated with higher MMSE scores (β 0.30 (0.21-0.64)). No associations were found with the low-Alcohol-low-Fish component. We showed that in SCD subjects, dietary quality was related to clinically relevant outcomes. These findings could be useful to identify individuals that might benefit most from nutritional prevention strategies to optimize brain health.

KW - Alzheimer’s disease

KW - cognition

KW - memory clinic

KW - nutrition

KW - prevention

KW - subjective cognitive decline

U2 - 10.3390/nu11051057

DO - 10.3390/nu11051057

M3 - Article

VL - 11

JO - Nutrients

T2 - Nutrients

JF - Nutrients

SN - 2072-6643

IS - 5

M1 - 1057

ER -

Wesselman LMP, Doorduijn AS, de Leeuw FA, Verfaillie SCJ, van Leeuwenstijn-Koopman M, Slot RER et al. Dietary Patterns Are Related to Clinical Characteristics in Memory Clinic Patients with Subjective Cognitive Decline: The SCIENCe Project. Nutrients. 2019 May 11;11(5). 1057. https://doi.org/10.3390/nu11051057