INS NYC 2024 Program

Poster	Poster Session 08 Program Schedule 02/16/2024 01:45 pm - 03:00 pm Room: Shubert Complex (Posters 1-60) Poster Session 08: Cognition \| Cognitive Reserve Variables Final Abstract #24 Dietary saturated fat intake moderates the relationship between triglyceride levels and memory in middle-aged adults Isabelle Gallagher, University of Texas at Austin, Austin, United States Marie Caillaud, University of Texas at Austin, Austin, United States Andreana Haley, University of Texas at Austin, Austin, United States Category: Aging Keyword 1: cognitive functioning Keyword 2: memory: normal Keyword 3: hypertension Objective: Obesity in midlife is associated with an increased risk for Alzheimer’s disease and related dementias (Dye, 2017). To manage the risk for obesity-related memory decline, it is necessary to understand the contributing metabolic risk factors. Importantly, elevated triglycerides, a clinical feature of the lipid profile of obesity (Klop, 2013), are associated with declining memory performance (Power et al., 2018). However, not everyone with elevated triglycerides experiences memory decline, so it is important to understand who is at greatest risk, so interventions can be targeted towards the most vulnerable. Dietary patterns emerge as potential factors that bridge this gap. Elevated saturated fat intake, a core feature of the Western diet, is known to promote neuroinflammation (Duffy, 2019) and accelerate hippocampus-dependent memory decline in rodent models (Granholm, 2008) and humans (Morris, 2004). This study aims to test if a diet high in saturated fats exacerbates the deleterious effect of elevated triglyceride levels on memory in middle-aged adults. Participants and Methods: In total, 117 cognitively unimpaired adults (age= 50.1±6.9 years; 61.5% female; MMSE= 29.1+1.0) were included in a cross-sectional moderation analysis. Dietary saturated fat intake was self-reported in a 3-day Food Record and analyzed using Nutrition Data System for Research software. Triglyceride level was measured using standard enzymatic techniques. Memory performance was assessed using the California Verbal Learning Test, 2nd Edition (CVLT-II). Raw scores from the Immediate Free Recall, Delayed Free Recall and Recognition Discriminability subtests were converted to z-scores using the study sample mean and standard deviation and averaged to form a composite memory score. The cross-sectional moderation analysis was performed using multivariate linear regressions in R Statistical Software (v4.2.1; R Core Team 2022). All statistical regressions controlled for age, sex, and education. Results: The composite memory score reported good internal consistency between the three CVLT-II subtests (α=0.868). A linear regression revealed a negative association between triglyceride levels and memory performance (F=3.36, p-value=0.01, R²=0.11). Furthermore, the moderating effect of dietary saturated fat intake on the relationship between triglyceride level and memory performance was statistically significant (F=3.11, p-value= 0.01, R²= 0.15). Conclusions: The results of the study align with prior research indicating that elevated triglyceride levels are associated with poorer memory performance. Importantly, this study demonstrates that dietary saturated fat intake plays a role in moderating the relationship between triglyceride level and memory performance. Specifically, when individuals consume a diet that is low in dietary saturated fat, there is little association between triglyceride level and memory performance. In contrast, when individuals consume a diet that is high in dietary saturated fat, there is a strong, negative association between triglyceride level and memory performance. Future research is needed to explore the biological underpinnings of the interaction between elevated triglycerides and dietary saturated fat intake to detail structural and functional neurobiological vulnerability related to obesity-related memory decline.

Poster

02/16/2024
01:45 pm - 03:00 pm
Room: Shubert Complex (Posters 1-60)

Poster Session 08: Cognition | Cognitive Reserve Variables

Final Abstract #24

Dietary saturated fat intake moderates the relationship between triglyceride levels and memory in middle-aged adults

Isabelle Gallagher, University of Texas at Austin, Austin, United States
Marie Caillaud, University of Texas at Austin, Austin, United States
Andreana Haley, University of Texas at Austin, Austin, United States

Category: Aging

Keyword 1: cognitive functioning
Keyword 2: memory: normal
Keyword 3: hypertension

Objective:

Obesity in midlife is associated with an increased risk for Alzheimer’s disease and related dementias (Dye, 2017). To manage the risk for obesity-related memory decline, it is necessary to understand the contributing metabolic risk factors. Importantly, elevated triglycerides, a clinical feature of the lipid profile of obesity (Klop, 2013), are associated with declining memory performance (Power et al., 2018). However, not everyone with elevated triglycerides experiences memory decline, so it is important to understand who is at greatest risk, so interventions can be targeted towards the most vulnerable. Dietary patterns emerge as potential factors that bridge this gap. Elevated saturated fat intake, a core feature of the Western diet, is known to promote neuroinflammation (Duffy, 2019) and accelerate hippocampus-dependent memory decline in rodent models (Granholm, 2008) and humans (Morris, 2004). This study aims to test if a diet high in saturated fats exacerbates the deleterious effect of elevated triglyceride levels on memory in middle-aged adults.

Participants and Methods:

In total, 117 cognitively unimpaired adults (age= 50.1±6.9 years; 61.5% female; MMSE= 29.1+1.0) were included in a cross-sectional moderation analysis. Dietary saturated fat intake was self-reported in a 3-day Food Record and analyzed using Nutrition Data System for Research software. Triglyceride level was measured using standard enzymatic techniques. Memory performance was assessed using the California Verbal Learning Test, 2nd Edition (CVLT-II). Raw scores from the Immediate Free Recall, Delayed Free Recall and Recognition Discriminability subtests were converted to z-scores using the study sample mean and standard deviation and averaged to form a composite memory score. The cross-sectional moderation analysis was performed using multivariate linear regressions in R Statistical Software (v4.2.1; R Core Team 2022). All statistical regressions controlled for age, sex, and education.

Results:

The composite memory score reported good internal consistency between the three CVLT-II subtests (α=0.868). A linear regression revealed a negative association between triglyceride levels and memory performance (F=3.36, p-value=0.01, R²=0.11). Furthermore, the moderating effect of dietary saturated fat intake on the relationship between triglyceride level and memory performance was statistically significant (F=3.11, p-value= 0.01, R²= 0.15).

Conclusions:

The results of the study align with prior research indicating that elevated triglyceride levels are associated with poorer memory performance. Importantly, this study demonstrates that dietary saturated fat intake plays a role in moderating the relationship between triglyceride level and memory performance. Specifically, when individuals consume a diet that is low in dietary saturated fat, there is little association between triglyceride level and memory performance. In contrast, when individuals consume a diet that is high in dietary saturated fat, there is a strong, negative association between triglyceride level and memory performance. Future research is needed to explore the biological underpinnings of the interaction between elevated triglycerides and dietary saturated fat intake to detail structural and functional neurobiological vulnerability related to obesity-related memory decline.