Table 1.
β-coefficients (95% confidence intervals) for the associations between intake of individual dietary items and rate of change in MMSE score over 6 years.
| Dietary Items | Model 1—Group Level | Model 2—Subgroup Items |
|---|---|---|
| β (95% CI) ‡ | β (95% CI) ‡ | |
| Vegetables (total) | 0.014 (−0.0002–0.028) | |
| Non-root vegetables | 0.039 (0.021–0.056) | |
| Root vegetables | −0.071 (−0.112–−0.030) | |
| Fruits (total) | 0.006 (−0.013–0.024) | |
| Berries | −0.109 (−0.222–0.004) | |
| Apples/pears/peaches | 0.051 (0.006–0.096) | |
| Oranges/tangerines/grapefruits | −0.015 (−0.068–0.038) | |
| Bananas | −0.010 (−0.065–0.045) | |
| Grains/cereals (total) | −0.021 (−0.035–−0.007) | |
| Whole grains | −0.015 (−0.036–0.007) | |
| Refined grains/cereals | −0.037 (−0.058–−0.016) | |
| Pasta/rice | 0.197 (0.089–0.306) | |
| Legumes/beans | 0.070 (−0.085–0.225) | |
| Red/processed meat | −0.015 (−0.045–0.015) | |
| Poultry | 0.456 (0.226–0.686) | |
| Fish | 0.118 (0.013–0.223) | |
| Dairy products (total) | −0.016 (−0.031–−0.001) | |
| Low-fat dairy products | −0.004 (−0.024–0.016) | |
| Medium-fat dairy products | −0.012 (−0.036–0.013) | |
| High-fat dairy products | −0.056 (−0.093–−0.018) | |
| Milk | −0.041 (−0.066–−0.016) | |
| Low-fat milk | −0.029 (−0.062–0.005) | |
| Medium-fat milk | −0.030 (−0.067–0.005) | |
| High-fat milk | −0.105 (−0.158–−0.051) | |
| Cheese | −0.0004 (−0.028–0.028) | |
| Low-fat cheese | 0.020 (−0.019–0.059) | |
| Medium-fat cheese | 0.004 (−0.035–0.043) | |
| High-fat cheese | −0.107 (−0.208–−0.006) | |
| Yoghurt | 0.018 (−0.031–0.067) | |
| Low-fat yoghurt | −0.010 (−0.075–0.054) | |
| Medium/high-fat yoghurt | 0.038 (−0.052–0.127) | |
| Cream | 0.019 (−0.094–0.132) | 0.040 (−0.074–0.154) |
| Ice cream | 0.025 (−0.145–0.195) | |
| Butter/margarine | −0.018 (−0.032–−0.004) | |
| Butter | −0.018 (−0.041–0.004) | |
| Margarine | −0.016 (−0.032–−0.0005) | |
| Vegetable oil | 0.068 (0.034–0.103) | 0.067 (0.033–0.102) |
| Sugar/sweets/pastries | −0.027 (−0.047–−0.008) | |
| Fast/fried food | −0.042 (−0.169–0.084) | |
| Wine | 0.123 (0.054–0.191) | |
| Red wine | 0.102 (0.014–0.190) | |
| White wine | 0.172 (0.011–0.333) | |
| Beer | 0.005 (−0.046–0.055) | |
| Low-alcohol beer | −0.022 (−0.094–0.049) | |
| Medium-strong beer | 0.046 (−0.043–0.135) | |
| Strong beer | 0.006 (−0.163–0.175) | |
| Spirits | −0.055 (−0.183–0.074) | −0.056 (−0.185–0.073) |
| Tea | 0.055 (0.024–0.085) | |
| Coffee | 0.017 (−0.007–0.041) | |
| Carbonated drinks | 0.028 (−0.077–0.133) | |
| Fruit juice | −0.060 (−0.097–−0.022) | |
| Water (plain/mineral) | 0.018 (0.001–0.035) |
Abbreviations: CI, confidence interval; MMSE, Mini-Mental State Examination. The underlined food components are constituents of the Nordic Prudent Dietary Pattern (NPDP) index. A positive β-coefficient reflects a decrease in the rate of cognitive decline with each time increase in daily intake of dietary items. A negative β-coefficient indicates an increase in the rate of cognitive decline with each time increase in daily intake of dietary items.‡ Adjusted for total calorie intake, age, sex, education, civil status, physical activity, smoking, body mass index, vitamin/mineral supplement intake, vascular disorders, diabetes, cancer, APOE ε4, and dietary components other than main exposure(s) in each model.