Table 3.
MIND and MEDAS diet adherence scores, based on the data of FFQ. Control group (n = 48), Alzheimer’s disease (AD) group (n = 50)
| Diet adherence score | Control group | AD group | P value |
|---|---|---|---|
| MIND diet Score (max 15 points) | |||
| Score, mean (SD) [range] | 9.73 (1.44) [5.5-12.5] | 8.99 (1.46) [6.5-13.0] | 0.0142 |
| MIND diet adherence (≥10 points), (n(%)) | 23(47.9%) | 12(24%) | 0.0135 |
| MIND diet score components (max 1 point) | |||
| Green Leafy Vegetablesa | 0.72 (0.36) | 0.60 (0.35) | |
| ≤ 2 servings/week, (n(%)) | 6(12.5%) | 8(16%) | 0.142 |
| > 2 < 6/week, (n(%)) | 15(31.2%) | 24(48%) | |
| ≥ 6 servings/week, (n(%)) | 27(56.2%) | 18(36%) | |
| Other Vegetablesb | 0.75 (0.29) | 0.75 (0.32) | |
| < 5 serving/week, (n(%)) | 2(4.2%) | 4(8%) | 0.615 |
| > 5- < 7 servings/week, (n(%)) | 20(41.7%) | 17(34%) | |
| ≥ 1 serving/day, (n(%)) | 26(54.2%) | 29(58%) | |
| Berriesc | 0.48 (0.36) | 0.47 (0.47) | |
| ≤ 1 serving/week, (n(%)) | 13(27.1%) | 23(46%) | 0.00064 |
| 1 serving/week, (n(%)) | 24(50%) | 7(14%) | |
| ≥ 2 serving/week, (n(%)) | 11(22.9%) | 20(40%) | |
| Nutsd | 0.54 (0.34) | 0.47 (0.34) | |
| ≤ 1 serving/month, (n(%)) | 9(18.8%) | 13(26%) | 0.612 |
| 1/month < 5 week, (n(%)) | 26(54.2%) | 27(54%) | |
| ≥ 5 serving/week, (n(%)) | 13(27.1%) | 10(20%) | |
| Olive oil | 1 (0) | 1 (0) | |
| Not primary oil, (n(%)) | 0(0%) | 0(0%) | 1 |
| Primary oil used, (n(%)) | 48(100%) | 50(100%) | |
| Butter, Margarine | 0.96 (0.14) | 0.98 (0.10) | |
| > 2 tablespoon/day, (n(%)) | 0(0%) | 0(0%) | |
| 1-2 tablespoon/day, (n(%)) | 4(8.3%) | 2(4%) | 0.431 |
| < 1 tablespoon/day, (n(%)) | 44(91.7%) | 48(96%) | |
| Cheese | 0.52 (0.31) | 0.46 (0.28) | |
| +7 serving/week, (n(%)) | 8(16.7%) | 10(20%) | |
| 1-6 serving/week, (n(%)) | 30(62.5%) | 34(68%) | 0.487 |
| < 1 serving/week, (n(%)) | 10(20.8%) | 6(12%) | |
| Whole Grains | 0.18 (0.3) | 0.15 (0.27) | |
| < 1 serving/day, (n(%)) | 34(70.8%) | 37(74%) | 0.937 |
| 1-2 serving/day, (n(%)) | 11(22.9%) | 11(22%) | |
| ≥ 3 serving/day, (n(%)) | 3(6.2%) | 2(4%) | |
| Fish (not fried)e | 1 (0) | 0.96 (0.14) | |
| Rarely, (n(%)) | 0(0%) | 0(0%) | 0.118 |
| 1-3 serving/month, (n(%)) | 0(0%) | 4(8%) | |
| ≥ 1 servings/week, (n(%)) | 48(100%) | 46(92%) | |
| Beansf | 0.6 (0.29) | 0.6 (0.29) | |
| < 1 serving/week, (n(%)) | 4(8.3%) | 4(8%) | 1 |
| 1-3 serving/week, (n(%)) | 30(62.5%) | 32(64%) | |
| > 2 serving/week, (n(%)) | 14(29.2%) | 14(28%) | |
| Poultry (not fried)g | 0.78 (0.37) | 0.89 (0.29) | |
| < 1 serving/week, (n(%)) | 7(14.6%) | 4(8%) | 0.196 |
| 1 serving/week, (n(%)) | 7(14.6%) | 3(6%) | |
| ≥ 2 serving/week, (n(%)) | 34(70.8%) | 43(86%) | |
| Red Meat and productsh | 0.39 (0.44) | 0.30 (0.34) | |
| +7 serving/week, (n(%)) | 25(52%) | 25(50%) | 0.0161 |
| 4-6 serving/week, (n(%)) | 9(18.8%) | 20(40%) | |
| < 4 serving/week, (n(%)) | 14(29.2%) | 5(10%) | |
| Fast Fried Foodsi | 0.84 (0.29) | 0.74 (0.31) | |
| +4 serving/week, (n(%)) | 3(6.2%) | 3(6%) | 0.0635 |
| 1-3 serving/week, (n(%)) | 9(18.8%) | 20(40%) | |
| < 1 serving/week, (n(%)) | 36(75%) | 27(54%) | |
| Pastries & Sweetsj | 0.58 (0.44) | 0.35 (0.42) | |
| +7 serving/week, (n(%)) | 15(31.2%) | 27(54%) | 0.0322 |
| 5-6 serving/week, (n(%)) | 10(20.8%) | 11(22%) | |
| < 1 serving/week, (n(%)) | 23(47.9%) | 12(24%) | |
| Wine | 0.39 (0.36) | 0.27 (0.35) | |
| > 2 glass/day or never, (n(%)) | 19(39.6%) | 29(58%) | 0.22 |
| 1 glass/month – 6 glass/week, (n(%)) | 21(43.8%) | 15(30%) | |
| 1 glass/day, (n(%)) | 8(16.7%) | 6(12%) | |
| MEDAS diet Score (max 14 points) | |||
| Score, mean (SD) [range] | 9.29 (1.72) [6-13] | 8.88 (1.51) [5-12] | 0.211 |
| MEDAS diet adherence (≥9 points), (n(%)) | 28 (58%) | 28 (56%) | 0.977 |
| MEDAS diet score components, (n(%)) | |||
| Olive oil, main dressing | 48(100%) | 49(98%) | 1 |
| Olive oil, ≥ 4 tablespoons/day | 30(62.5%) | 33(66%) | 0.833 |
| Vegetables, ≥ 2 servings/day | 17(35.4%) | 17(34%) | 1 |
| Fruits, ≥ 3 servings/day | 23(47.9%) | 18(36%) | 0.306 |
| Read meat, <1 serving/day | 45(93.8%) | 49(98%) | 0.357 |
| Butter, <1 serving/day | 44(91.7%) | 48(96%) | 0.431 |
| Sweet beverages, <1 serving/day | 44(91.7%) | 45(90%) | 1 |
| Wine, ≥7 cups/week | 18(37.5%) | 13(26%) | 0.279 |
| Legumes, ≥ 3 servings/week | 22(45.8%) | 31(62%) | 0.156 |
| Fish and seafood, ≥ 3servings/week | 35(72.9%) | 34(68%) | 0.661 |
| Pastry, <3 servings/week | 23(47.9%) | 13(26%) | 0.0357 |
| Nuts, ≥ 3 servings/week | 30(62.5%) | 25(50%) | 0.229 |
| White meat preferred over red meat | 23(47.9%) | 27(54%) | 0.686 |
| Tomato soffritto | 44(91.7%) | 42(84%) | 0.357 |
For each individual food included in the MIND and MEDAS scores, respectively, values are assigned within a range of 0–1. n(%), n: number of volunteers (percentage of total volunteers in the group)
Mean (standard deviation) was reported for continuous variables, while n(%) was used for binary variables. For the continuous variables, t student was used to determine whether there are any statistically significant differences between the means of control and AD group
To examine the differences between categorical variables the chi-square test was used
Significant differences are indicated in bold and Legends in italics indicate binary variables, n(%)
akale, collards, greens; spinach; lettuce/tossed salad
bgreen/red peppers, squash, cooked carrots, raw carrots, broccoli, celery, potatoes, peas, potatoes, tomatoes, string beans, beets, corn, zucchini, summer squash, eggplant, cucumber, coleslaw, cabbage, broccoli, onions, garlic, asparagus, artichokes, mushrooms
cstrawberries