INS NYC 2024 Program

Poster	Poster Session 02 Program Schedule 02/15/2024 08:00 am - 09:15 am Room: Majestic Complex (Posters 61-120) Poster Session 02: Aging \| MCI \| Neurodegenerative Disease - PART 1 Final Abstract #77 A Prospective Study of Midlife Dietary Total Fat Intake and Subjective Cognitive Complaints Among Older Women Winston Qin, New York University Grossman School of Medicine Division of Epidemiology, New York, United States Fen Wu, New York University Grossman School of Medicine Division of Epidemiology, New York, United States Kejia Zhang, New York University Grossman School of Medicine Division of Epidemiology, New York, United States Tess Clendenen, New York University Grossman School of Medicine Division of Epidemiology, New York, United States Yelena Afanasyeva, New York University Grossman School of Medicine Division of Epidemiology, New York, United States Karen Koenig, New York University Grossman School of Medicine Division of Epidemiology, New York, United States Anne Zeleniuch-Jacquotte, New York University Grossman School of Medicine Division of Epidemiology, New York, United States Yu Chen, New York University Grossman School of Medicine Division of Epidemiology, New York, United States Category: Memory Functions/Amnesia Keyword 1: memory complaints Keyword 2: cognitive control Keyword 3: aging (normal) Objective: Many studies have presented associations of dietary macronutrient intake with the risk of Alzheimer’s disease-related dementia (ADRD) or cognitive impairment, but few studies have examined the role of diet and subjective cognitive complaints (SCCs), which may affect quality of life and predict future ADRD risk. Studies that examine the association between midlife diet and subjective cognition are particularly valuable for women who comprise two-thirds of the prevalent cases of Alzheimer’s Disease. Research on midlife diet in relation to SCCs may potentially lead to recommendations of healthy dietary patterns for cognitive health in older women. Participants and Methods: We analyzed data from the New York University Women’s Health Study on dietary intakes of macronutrients (assessed 1985-91) and SCCs (assessed 2018-2023) for 5119 participants. Dietary data were collected using a validated self-administered Block food frequency questionnaire, and intakes of foods and nutrients were calculated using food lists and food composition tables. SCCs were assessed using a standardized questionnaire asking 6 questions about subjective memory impairment around daily tasks, such as navigation and list recollection. Unconditional logistic regression was performed to assess energy-adjusted intake of cholesterol, dietary fiber, carbohydrates, total fat, saturated fat, protein, sodium, calcium, potassium, and percentage of dietary intake calories from fat, protein, and carbohydrates in relation to risk of having two or more SCCs. Results: Among the 5119 participants, 1638 (32%) participants had two or more SCCs. Dietary intake of fiber, carbohydrates, potassium, and % calories from carbohydrates were inversely associated with having ≥ 2 SCCs (p-trend = 0.0047, 0.0255, 0.0015, 0.0286 respectively) while dietary intake of total fat, saturated fat, and % calories from fat were positively associated with ≥ 2 SCCs (p-trend = <0.0001, 0.0015, and <0.0001 respectively), after controlling for age, race, smoking history, education level, daily caloric intake, body mass index, and depression medication history. The positive associations of total fat intake and % calories from fat with ≥ 2 SCCs remained significant after controlling for other macronutrients. The odds ratios (OR) for ≥ 2 SCCs were 1.28 (1.04-1.58), 1.56 (1.23-1.96), and 1.51 (1.12-2.02) for participants in the 2nd, 3rd, and 4th quartile of total fat intake, respectively, compared with those in the bottom quartile (p-trend = 0.0025). For % calories from fat, the ORs for ≥ 2 SCCs were 1.42 (1.16-1.74), 1.57 (1.25-1.97), and 1.66 (1.25-2.20) (p-trend = 0.0007). The association did not differ significantly by other risk factors, though it was stronger among older people who identified as white, and among women with any of these common health consciousness indicators: non-smoking, college-educated, lower BMI. Conclusions: We observed a positive association between midlife dietary fat intake and SCCs in later life in a cohort of women. These data are consistent with accumulating evidence that dietary fat intake is associated with the risk of ADRD.

Poster

02/15/2024
08:00 am - 09:15 am
Room: Majestic Complex (Posters 61-120)

Poster Session 02: Aging | MCI | Neurodegenerative Disease - PART 1

Final Abstract #77

A Prospective Study of Midlife Dietary Total Fat Intake and Subjective Cognitive Complaints Among Older Women

Winston Qin, New York University Grossman School of Medicine Division of Epidemiology, New York, United States
Fen Wu, New York University Grossman School of Medicine Division of Epidemiology, New York, United States
Kejia Zhang, New York University Grossman School of Medicine Division of Epidemiology, New York, United States
Tess Clendenen, New York University Grossman School of Medicine Division of Epidemiology, New York, United States
Yelena Afanasyeva, New York University Grossman School of Medicine Division of Epidemiology, New York, United States
Karen Koenig, New York University Grossman School of Medicine Division of Epidemiology, New York, United States
Anne Zeleniuch-Jacquotte, New York University Grossman School of Medicine Division of Epidemiology, New York, United States
Yu Chen, New York University Grossman School of Medicine Division of Epidemiology, New York, United States

Category: Memory Functions/Amnesia

Keyword 1: memory complaints
Keyword 2: cognitive control
Keyword 3: aging (normal)

Objective:

Many studies have presented associations of dietary macronutrient intake with the risk of Alzheimer’s disease-related dementia (ADRD) or cognitive impairment, but few studies have examined the role of diet and subjective cognitive complaints (SCCs), which may affect quality of life and predict future ADRD risk. Studies that examine the association between midlife diet and subjective cognition are particularly valuable for women who comprise two-thirds of the prevalent cases of Alzheimer’s Disease. Research on midlife diet in relation to SCCs may potentially lead to recommendations of healthy dietary patterns for cognitive health in older women.

Participants and Methods:

We analyzed data from the New York University Women’s Health Study on dietary intakes of macronutrients (assessed 1985-91) and SCCs (assessed 2018-2023) for 5119 participants. Dietary data were collected using a validated self-administered Block food frequency questionnaire, and intakes of foods and nutrients were calculated using food lists and food composition tables. SCCs were assessed using a standardized questionnaire asking 6 questions about subjective memory impairment around daily tasks, such as navigation and list recollection. Unconditional logistic regression was performed to assess energy-adjusted intake of cholesterol, dietary fiber, carbohydrates, total fat, saturated fat, protein, sodium, calcium, potassium, and percentage of dietary intake calories from fat, protein, and carbohydrates in relation to risk of having two or more SCCs.

Results:

Among the 5119 participants, 1638 (32%) participants had two or more SCCs. Dietary intake of fiber, carbohydrates, potassium, and % calories from carbohydrates were inversely associated with having ≥ 2 SCCs (p-trend = 0.0047, 0.0255, 0.0015, 0.0286 respectively) while dietary intake of total fat, saturated fat, and % calories from fat were positively associated with ≥ 2 SCCs (p-trend = <0.0001, 0.0015, and <0.0001 respectively), after controlling for age, race, smoking history, education level, daily caloric intake, body mass index, and depression medication history. The positive associations of total fat intake and % calories from fat with ≥ 2 SCCs remained significant after controlling for other macronutrients. The odds ratios (OR) for ≥ 2 SCCs were 1.28 (1.04-1.58), 1.56 (1.23-1.96), and 1.51 (1.12-2.02) for participants in the 2nd, 3rd, and 4th quartile of total fat intake, respectively, compared with those in the bottom quartile (p-trend = 0.0025). For % calories from fat, the ORs for ≥ 2 SCCs were 1.42 (1.16-1.74), 1.57 (1.25-1.97), and 1.66 (1.25-2.20) (p-trend = 0.0007). The association did not differ significantly by other risk factors, though it was stronger among older people who identified as white, and among women with any of these common health consciousness indicators: non-smoking, college-educated, lower BMI.

Conclusions:

We observed a positive association between midlife dietary fat intake and SCCs in later life in a cohort of women. These data are consistent with accumulating evidence that dietary fat intake is associated with the risk of ADRD.