Table 5.
Association of % Other Carbohydrate, Fiber, and Fat Components with Incident MCI
| Variable | Quartiles |
P Value Trend a |
|||
|---|---|---|---|---|---|
| Q1 | Q2 | Q3 | Q4 | ||
| % Other carbohydratesb | |||||
| Cutpoint (%) | < 16 | 16–19 | 20 – 21 | > 21 | |
| Incident MCI, N (%) | 44 (19) | 43 (18) | 51 (22) | 62 (27) | |
| HR (95% CI)c | 1.0 (referent) | 0.99 (0.65– 1.51) | 1.24 (0.82– 1.86) | 1.37 (0.93– 2.02) | 0.26 |
| HR (95% CI)d | 1.0 (referent) | 1.19 (0.75–1.90) | 1.37 (0.87–2.17) | 1.49 (0.97–2.30) | 0.30 |
| Dietary fiber g/d | |||||
| Cutpoint (%) | < 16 | 16 – 22 | 23 – 32 | > 32 | |
| Incident MCI, N (%) | 37 (16) | 51 (22) | 58 (25) | 54 (23) | |
| HR (95% CI)b | 1.0 (referent) | 1.51 (0.98–2.32) | 1.66 (1.07–2.55) | 1.69 (1.03–2.77) | 0.11 |
| HR (95% CI)c | 1.0 (referent) | 1.60 (1.00–2.57) | 1.54 (0.94–2.53) | 1.90 (1.09–3.31) | 0.12 |
| % Polyunsaturated fatty acids | |||||
| Cutpoint (%) | < 4.3 | 4 .3 – 5.2 | 5.3 – 6.1 | > 6.1 | |
| Incident MCI, N (%) | 57 (24) | 55 (24) | 47 (20) | 41 (18) | |
| HR (95% CI)b | 1.0 referent) | 1.09 (0.75–1.59) | 0.85 (0.57–1.27) | 0.73 (0.49–1.09) | 0.22 |
| HR (95% CI)c | 1.0 (referent) | 1.24 (0.81–1.89) | 0.89 (0.58–1.38) | 0.66 (0.42–1.05) | 0.05 |
| % Monounsaturated fatty acids | |||||
| Cutpoint (%) | < 8.9 | 9 – 10.5 | 10.6 – 12.0 | > 12 | |
| Incident MCI, N (%) | 59 (25) | 55 (24) | 44 (19) | 42 (18) | |
| HR (95% CI)b | 1.0 (referent) | 0.85 (0.58–1.25) | 0.67 (0.45–1.01) | 0.67 (0.44–1.03) | 0.17 |
| HR (95% CI)c | 1.0 (referent) | 0.88 (0.57–1.36) | 0.69 (0.44–1.09) | 0.78 (0.47–1.28) | 0.45 |
| % Saturated fats | |||||
| Cutpoint (%) | < 8.4 | 8.4 – 10.2 | 10.2 – 11.9 | > 12 | |
| Incident MCI, N (%) | 64 (27) | 47 (20) | 52 (22) | 37 (16) | |
| HR (95% CI)b | 1.0 (referent) | 0.72 (0.49–1.07) | 0.67 (0.46–0.99) | 0.56 (0.37–0.85) | 0.04 |
| HR (95% CI)c | 1.0 (referent) | 0.70 (0.45–1.09) | 0.85 (0.55–1.32) | 0.64 (0.39–1.05) | 0.25 |
| % Transfatty acids | |||||
| Cutpoint (%) | < 0.23 | 0.23 – 0.36 | 0.37 – 0.57 | > 0.57 | |
| Incident MCI, N (%) | 53 (23) | 49 (21) | 50 (21) | 48 (21) | |
| HR (95% CI)b | 1.0 (referent) | 0.75 (0.50–1.12) | 0.76 (0.51–1.13) | 0.67 (0.45–1.01) | 0.25 |
| HR (95% CI)c | 1.0 (referent) | 0.85 (0.55–1.33) | 0.85 (0.54–1.33) | 0.82 (0.52–1.30) | 0.84 |
Abbreviations: CI, confidence interval; FA, fatty acids HR, hazard ratio; MCI, mild cognitive impairment; MUFA, monounsaturated fatty acids; PUFA, polyunsaturated fatty acids.
a
Test for trend across quartiles.
b
Non-sugar, non-fiber carbohydrates
c
Model 1, adjusted for sex, education (continuous), total daily energy (continuous), non-participation at baseline, and a single macronutrient.
d
Model 2, adjusted for model 1 variables and with additional adjustment for APOE ε4, type 2 diabetes mellitus, depressive symptoms, body mass index (continuous), stroke, marital status, smoking status, alcohol (continuous), occupation (continuous), and frequency of moderate exercise.