A cohort from 40 countries
Andrew Smyth, MMedSc*, Mahshid Dehghan, PhD*, Martin O’Donnell, PhD, Craig Anderson, MD, Koon Teo, MD, Peggy Gao, MSc, Peter Sleight, DM, Gilles Dagenais, MD, Jeffrey L. Probstfield, MD, Andrew Mente, PhD and Salim Yusuf, DPhil
Results: During 56 months of follow-up, 4,699 cases of cognitive decline occurred. We observed lower risk of cognitive decline among those in the healthiest dietary quintile of modified Alternative Healthy Eating Index compared with lowest quintile (hazard ratio 0.76, 95% confidence interval 0.66–0.86, Q5 vs Q1). Lower risk of cognitive decline was consistent regardless of baseline cognitive level.
Conclusion: We found that higher diet quality was associated with a reduced risk of cognitive decline. Improved diet quality represents an important potential target for reducing the global burden of cognitive decline.
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