Association between food and nutrient intakes and cognitive capacity in a group of institutionalized elderly people.

BACKGROUND: Some authors have indicated that the cognitive decline may be due to an inadequate nutritional status.

AIM OF STUDY: To determine the association between food and nutrient intakes and cognitive capacity score in a group of institutionalized elderly people.

METHODS: The study subjects were 178 elderly (> or = 65 years of age) institutionalized people from the Madrid region. The diets of these subjects were recorded using the precise weighing method over a 7-day period, and their cognitive capacity assessed using the Short Portable Mental Status Questionnaire (SPMSQ). Subjects were grouped into those who did not incur errors (SPMSQ = 0) and who incurred one or more errors (SPMSQ > 0). Since an association was seen between the SPMSQ test score and age (r = 0.2030; p < 0.01), the subjects were also grouped according to whether they were above or below the percentile 50 (P(50)) for this variable (83 years).

RESULTS: The subjects with no errors in the SPMSQ test (32%) consumed greater quantities of cereals, eggs, oils, and fats. After adjusting for energy intake and educational level an inverse association was seen between fish and vegetable consumption and cognitive capacity score. In addition, these subjects had greater intakes of carbohydrates, polyunsaturated fatty acids, riboflavin, and vitamins C, D, and E. After adjusting for energy intake, a negative relationship was found between cognitive capacity score and the intake of fibre, vitamin B(6), and folic acid.

CONCLUSION: In general, the subjects of our study showed an adequate mental capacity, but those who made no errors in the SPMSQ test had more satisfactory diets. This shows the importance of the diet in the maintenance of cognitive function.