Plant‐based dietary patterns and cognitive function: A prospective cohort analysis of elderly individuals in China (2008–2018)

INTRODUCTION: Plant‐based diets confer health benefits, especially on the prevention of noncommunicable diseases. The relationship between plant‐based dietary patterns on cognitive function as a neurological outcome needs more evidence. We aimed to assess the associations between plant‐based dietary patterns and cognitive function among Chinese older adults. METHODS: We used four waves (2008–2018) of the Chinese Longitudinal Healthy Longevity Survey. We included 6136 participants aged 65 years and older with normal cognition at baseline. We constructed an overall plant‐based diet index (PDI), healthful plant‐based diet index (hPDI), and unhealthful plant‐based diet index (uPDI) from questionnaires. We used the Mini‐Mental State Examination (MMSE) to assess cognitive function. We used the multivariable‐adjusted generalized estimating equation to explore the corresponding associations. RESULTS: The multivariable‐adjusted models showed inverse associations between plant‐based dietary patterns and cognitive function. The highest quartiles of PDI and hPDI were associated with a 55% (odds ratio [OR] = 0.45, 95% CI: 0.39, 0.52) decrease and a 39% (OR = 0.61, 95% CI: 0.54, 0.70) decrease in the odds of cognitive impairment (MMSE < 24), compared with the lowest quartile. In contrast, the highest quartile of uPDI was associated with an increased risk (OR = 2.03, 95% CI: 1.79, 2.31) of cognitive impairment. We did not observe pronounced differences by selected socioeconomic status, physical activity, residential greenness, and APOE ε4 status. CONCLUSIONS: Our findings suggested that adherence to healthy plant‐based dietary patterns was associated with lower risks of cognitive impairment among older adults, and unhealthy plant‐based dietary patterns were related to higher risks of cognitive impairment.