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KMID : 1134820190480121421
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Journal of the Korean Society of Food Science and Nutrition
2019 Volume.48 No. 12 p.1421 ~ p.1430
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Association between Cognitive Function and Food Intake of Hospitalized Patients over Aged 50 Years in Gwangju
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Ha Seul-Ki
Kim Kyoung-Yun
Yun Jung-Mi
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Abstract
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The accelerated aging process is leading to an increase in the number of patients with dementia every year. This study was conducted on 300 adults aged 50 years or older who were diagnosed with the Global Deterioration Scale (GDS) in Gwangju ○○ hospital. The subjects were divided into three groups according to the GDS levels. GDS 1 consisted of 194 patients without cognitive impairment. GDS 2 was comprised of 52 patients with very mild cognitive impairment. GDS 3∼6 contained 54 patients with increasing levels of cognitive impairment. Age, education level, and living status were significantly different according to the GDS. The subjects in the GDS 3∼6 groups were older than 65 years old, had a low educational level, and a high percentage of living alone. An analysis of the food intake frequency revealed the GDS 1 group to consume whole grains and kimchi at 1.34 times/day and 1.48 times/day, respectively. The intake frequency of rice and other foods in the GDS 2 group was the highest (1.56 times/day), suggesting that education on diet habits is necessary. The results showed that whole grains (OR: 0.46, 95% CI: 0.22∼0.98), fish (OR: 0.47, 95% CI: 0.23∼0.99), pickles (OR: 0.15, 95% CI: 0.03∼0.65) and other vegetables (OR: 0.95, 95% CI: 0.74∼0.99) were associated with a lower prevalence of dementia in GDS 3∼6 compared to GDS 1 group. This study suggests that it is important to provide a basis for the establishment of dietary guidelines related to cognitive function, particularly for hospitalized patients.
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KEYWORD
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global deterioration scale, cognitive impairment, whole grain, vegetables
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