Dairy, soy, and calcium consumption and risk of cognitive impairment: the Singapore Chinese Health Study.

ABSTRACT:

Purpose

It is unclear if midlife consumption of dairy and soy food intake, and their components of calcium and isoflavones (in soy), is related to cognitive impairment in elderly.

Methods

We used baseline data on lifestyle and habitual diet of 16,948 participants collected during their recruitment into the Singapore Chinese Health Study from 1993 to 1998, and data on their cognitive function, measured using a 30-item Singapore modified Mini-Mental State Examination, during follow-up interviews from 2014 to 2016. We used multivariable logistic regression models to estimate the odds ratios (ORs) and 95% confidence intervals (CIs) for developing cognitive impairment.

Results

Higher dairy intake was associated with a lower risk of cognitive impairment in a dose-dependent

SUBMITTER: Talaei M 

PROVIDER: S-EPMC6888923 | biostudies-literature | 2020 Jun

REPOSITORIES: biostudies-literature