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Association of Strawberries and Anthocyanidin Intake with Alzheimer’s Dementia Risk

Background: Strawberries have been identified to have antioxidant and anti-inflammatory properties that improve neuronal function and cognition, mostly in animal studies. It is unknown if the consumption of strawberries or related bioactives may reduce the risk of Alzheimer’s dementia risk. Material...

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Autores principales: Agarwal, Puja, Holland, Thomas M, Wang, Yamin, Bennett, David A, Morris, Martha Clare
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6950087/
https://www.ncbi.nlm.nih.gov/pubmed/31847371
http://dx.doi.org/10.3390/nu11123060
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author Agarwal, Puja
Holland, Thomas M
Wang, Yamin
Bennett, David A
Morris, Martha Clare
author_facet Agarwal, Puja
Holland, Thomas M
Wang, Yamin
Bennett, David A
Morris, Martha Clare
author_sort Agarwal, Puja
collection PubMed
description Background: Strawberries have been identified to have antioxidant and anti-inflammatory properties that improve neuronal function and cognition, mostly in animal studies. It is unknown if the consumption of strawberries or related bioactives may reduce the risk of Alzheimer’s dementia risk. Material and Methods: The study was conducted in 925 participants, aged 58–98 years of the Rush Memory and Aging Project. Participants were dementia-free at baseline, completed a food frequency questionnaire, and had at least two annual neurological evaluations. The diagnosis of Alzheimer’s dementia was based on structured clinical neurological examination and standardized diagnostic criteria. The association of strawberry intake and incident Alzheimer’s dementia was analyzed using proportional hazard models adjusted for age, sex, education, physical activity, participation in cognitive activities, APOE-ɛ4 genotype, dietary intake of other fruits, and total calorie intake. Results: A total of 245 participants developed Alzheimer’s dementia over the mean follow-up of 6.7 (±3.6) years. Higher strawberry intake was associated with reduced risk of Alzheimer’s dementia (HR = 0.76, 95% CI: 0.60–0.96). In separate adjusted models, highest vs. lowest quartile intakes of Vitamin C (HR = 0.64, 95% CI: 0.45, 0.92), Pelargonidin (0.63, 95% CI: 0.43, 0.92), total anthocyanidins (0.69, 95% CI: 0.48, 0.99), and total flavonoids (0.67, 95% CI: 0.46, 0.98) were each associated with lower Alzheimer’s dementia risk. These associations remained after further adjustment for cardiovascular conditions. Conclusion: Consumption of strawberries and foods rich in vitamin C, pelargonidin, anthocyanidins, and total flavonoids may reduce the risk of Alzheimer’s dementia.
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spelling pubmed-69500872020-01-13 Association of Strawberries and Anthocyanidin Intake with Alzheimer’s Dementia Risk Agarwal, Puja Holland, Thomas M Wang, Yamin Bennett, David A Morris, Martha Clare Nutrients Article Background: Strawberries have been identified to have antioxidant and anti-inflammatory properties that improve neuronal function and cognition, mostly in animal studies. It is unknown if the consumption of strawberries or related bioactives may reduce the risk of Alzheimer’s dementia risk. Material and Methods: The study was conducted in 925 participants, aged 58–98 years of the Rush Memory and Aging Project. Participants were dementia-free at baseline, completed a food frequency questionnaire, and had at least two annual neurological evaluations. The diagnosis of Alzheimer’s dementia was based on structured clinical neurological examination and standardized diagnostic criteria. The association of strawberry intake and incident Alzheimer’s dementia was analyzed using proportional hazard models adjusted for age, sex, education, physical activity, participation in cognitive activities, APOE-ɛ4 genotype, dietary intake of other fruits, and total calorie intake. Results: A total of 245 participants developed Alzheimer’s dementia over the mean follow-up of 6.7 (±3.6) years. Higher strawberry intake was associated with reduced risk of Alzheimer’s dementia (HR = 0.76, 95% CI: 0.60–0.96). In separate adjusted models, highest vs. lowest quartile intakes of Vitamin C (HR = 0.64, 95% CI: 0.45, 0.92), Pelargonidin (0.63, 95% CI: 0.43, 0.92), total anthocyanidins (0.69, 95% CI: 0.48, 0.99), and total flavonoids (0.67, 95% CI: 0.46, 0.98) were each associated with lower Alzheimer’s dementia risk. These associations remained after further adjustment for cardiovascular conditions. Conclusion: Consumption of strawberries and foods rich in vitamin C, pelargonidin, anthocyanidins, and total flavonoids may reduce the risk of Alzheimer’s dementia. MDPI 2019-12-14 /pmc/articles/PMC6950087/ /pubmed/31847371 http://dx.doi.org/10.3390/nu11123060 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Agarwal, Puja
Holland, Thomas M
Wang, Yamin
Bennett, David A
Morris, Martha Clare
Association of Strawberries and Anthocyanidin Intake with Alzheimer’s Dementia Risk
title Association of Strawberries and Anthocyanidin Intake with Alzheimer’s Dementia Risk
title_full Association of Strawberries and Anthocyanidin Intake with Alzheimer’s Dementia Risk
title_fullStr Association of Strawberries and Anthocyanidin Intake with Alzheimer’s Dementia Risk
title_full_unstemmed Association of Strawberries and Anthocyanidin Intake with Alzheimer’s Dementia Risk
title_short Association of Strawberries and Anthocyanidin Intake with Alzheimer’s Dementia Risk
title_sort association of strawberries and anthocyanidin intake with alzheimer’s dementia risk
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6950087/
https://www.ncbi.nlm.nih.gov/pubmed/31847371
http://dx.doi.org/10.3390/nu11123060
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