Authors
Yian Gu, Jeri W Nieves, Yaakov Stern, Jose A Luchsinger, Nikolaos Scarmeas
Publication date
2010/6/1
Journal
Archives of neurology
Volume
67
Issue
6
Pages
699-706
Publisher
American Medical Association
Description
Objective
To assess the association between food combination and Alzheimer disease (AD) risk. Because foods are not consumed in isolation, dietary pattern (DP) analysis of food combination, taking into account the interactions among food components, may offer methodological advantages.
Design
Prospective cohort study.
Setting
Northern Manhattan, New York, New York.
Patients or Other Participants
Two thousand one hundred forty-eight community-based elderly subjects (aged ≥65 years) without dementia in New York provided dietary information and were prospectively evaluated with the same standardized neurological and neuropsychological measures approximately every 1.5 years. Using reduced rank regression, we calculated DPs based on their ability to explain variation in 7 potentially AD-related nutrients: saturated fatty acids, monounsaturated fatty acids, ω-3 polyunsaturated fatty acids, ω-6 …
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Scholar articles
Y Gu, JW Nieves, Y Stern, JA Luchsinger, N Scarmeas - Archives of neurology, 2010