Table 6.

Comparison of each food components scores of the MY-MINDD between MCI and non-MCI groups

Components	Total (mean ± standard deviation)	Non-MCI (mean ± standard deviation)	MCI (mean ± standard deviation)	P value
Whole grains	0.12 ± 0.28	0.14 ± 0.30	0.07 ± 0.22	< 0.001
Green leafy vegetables	0.73 ± 0.39	0.74 ± 0.39	0.73 ± 0.39	0.701
Other vegetables	0.48 ± 0.43	0.50 ± 0.43	0.42 ± 0.41	0.017
Flavonoid-rich fruits	0.49 ± 0.47	0.49 ± 0.47	0.48 ± 0.47	0.694
Deep-sea fish (not fried)	0.57 ± 0.47	0.60 ± 0.47	0.50 ± 0.48	< 0.001
Legumes and Soy products	0.30 ± 0.42	0.31 ± 0.42	0.29 ± 0.41	0.699
Poultry (not fried)	0.54 ± 0.47	0.58 ± 0.46	0.44 ± 0.47	< 0.001
Desserts, sweetened kuih and beverages	0.77 ± 0.38	0.79 ± 0.35	0.73 ± 0.44	0.066
Butter, Margarine	0.92 ± 0.25	0.92 ± 0.25	0.92 ± 0.24	0.961
Red meat	0.91 ± 0.24	0.93 ± 0.21	0.87 ± 0.29	< 0.001
Fried/fast foods	0.59 ± 0.44	0.60 ± 0.43	0.56 ± 0.46	0.232
Total MIND diet score	6.41 ± 1.62	6.59 ± 1.56	6.01 ± 1.67	< 0.001

Abbreviations MY-MINDD, Malaysian version of the MIND; MCI, mild cognitive impairment