Table 3.
Associations between intake of dairy intake groups (g/d) and cognitive performance (domain z-scores) in the elderly (n = 619).
| Model 1 | Model 2 | Model 3 | Model 3 PR by 100 g/d |
||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| β | SE | p * | β | SE | p * | β | SE | p * | PR ** | 95% CI | |
| AWM | |||||||||||
| Total dairy | 0.01 | 0.02 | 0.62 | 0.01 | 0.02 | 0.80 | 0.02 | 0.02 | 0.78 | 0.98 | 0.88–1.09 |
| Skimmed dairy | 0.05 | 0.03 | 0.54 | 0.03 | 0.03 | 0.80 | 0.03 | 0.03 | 0.78 | 0.98 | 0.76–1.26 |
| Semi-skimmed dairy | −0.02 | 0.03 | 0.66 | −0.01 | 0.03 | 0.80 | −0.01 | 0.03 | 0.78 | 0.92 | 0.72–1.17 |
| Full-fat dairy | −0.04 | 0.04 | 0.91 | 0.00 | 0.04 | 0.96 | 0.01 | 0.04 | 0.78 | 0.85 | 0.59–1.24 |
| Fermented dairy | 0.03 | 0.03 | 0.62 | 0.02 | 0.03 | 0.80 | 0.01 | 0.03 | 0.78 | 0.92 | 0.72–1.17 |
| Non-Fermented dairy | 0.01 | 0.06 | 0.62 | 0.04 | 0.05 | 0.80 | 0.04 | 0.05 | 0.78 | 0.81 | 0.52–1.27 |
| EF | |||||||||||
| Total dairy | 0.01 | 0.02 | 0.66 | 0.01 | 0.01 | 0.72 | 0.01 | 0.01 | 0.72 | 1.01 | 0.85–1.21 |
| Skimmed dairy | 0.07 | 0.02 | 0.01 | 0.05 | 0.02 | 0.06 | 0.05 | 0.02 | 0.06 | 0.96 | 0.73–1.26 |
| Semi-skimmed dairy | −0.03 | 0.02 | 0.27 | −0.02 | 0.02 | 0.54 | −0.02 | 0.02 | 0.56 | 1.17 | 0.94–1.47 |
| Full-fat dairy | −0.05 | 0.03 | 0.22 | −0.02 | 0.03 | 0.68 | −0.03 | 0.03 | 0.63 | 1.08 | 0.76–1.55 |
| Fermented dairy | 0.06 | 0.02 | 0.03 | 0.04 | 0.02 | 0.09 | 0.04 | 0.02 | 0.09 | 0.92 | 0.71–1.19 |
| Non-Fermented dairy | −0.02 | 0.04 | 0.66 | 0.00 | 0.04 | 0.94 | 0.00 | 0.04 | 1.00 | 1.07 | 0.66–1.72 |
| IPS | |||||||||||
| Total dairy | −0.01 | 0.02 | 0.62 | −0.01 | 0.02 | 0.56 | −0.01 | 0.02 | 0.66 | 0.91 | 0.75–1.10 |
| Skimmed dairy | 0.06 | 0.03 | 0.12 | 0.04 | 0.02 | 0.36 | 0.04 | 0.02 | 0.36 | 0.87 | 0.65–1.15 |
| Semi-skimmed dairy | −0.04 | 0.02 | 0.21 | −0.04 | 0.02 | 0.36 | −0.04 | 0.02 | 0.36 | 1.00 | 0.78–1.27 |
| Full-fat dairy | −0.05 | 0.04 | 0.22 | −0.03 | 0.04 | 0.56 | −0.02 | 0.04 | 0.66 | 1.12 | 0.78–1.61 |
| Fermented dairy | 0.03 | 0.02 | 0.26 | 0.02 | 0.02 | 0.56 | 0.02 | 0.02 | 0.66 | 0.86 | 0.66–1.13 |
| Non-Fermented dairy | −0.06 | 0.05 | 0.28 | −0.03 | 0.05 | 0.56 | −0.03 | 0.05 | 0.66 | 0.85 | 0.53–1.36 |
| EM | |||||||||||
| Total dairy | −0.02 | 0.02 | 0.68 | −0.01 | 0.02 | 0.69 | −0.01 | 0.02 | 0.57 | 1.08 | 0.92–1.27 |
| Skimmed dairy | 0.03 | 0.02 | 0.42 | 0.03 | 0.02 | 0.48 | 0.03 | 0.02 | 0.46 | 0.97 | 0.76–1.23 |
| Semi-skimmed dairy | −0.04 | 0.02 | 0.42 | −0.04 | 0.02 | 0.48 | −0.04 | 0.02 | 0.46 | 1.18 | 0.95–1.45 |
| Full-fat dairy | 0.02 | 0.03 | 0.79 | 0.04 | 0.03 | 0.56 | 0.04 | 0.03 | 0.46 | 0.75 | 0.50–1.13 |
| Fermented dairy | −0.01 | 0.02 | 0.79 | −0.01 | 0.02 | 0.94 | −0.01 | 0.02 | 0.92 | 1.09 | 0.87–1.37 |
| Non-Fermented dairy | −0.01 | 0.05 | 0.79 | −0.00 | 0.04 | 0.94 | −0.01 | 0.04 | 0.92 | 0.99 | 0.63–1.57 |
Associations are adjusted for age, sex (Model 1), BMI, education, smoking, alcohol consumption, habitual physical activity (Model 2), total energy intake, dietary factors (Model 3). * Adjusted p-value using method by Benjami-Hochberg ** Total cheese and Dutch cheese by 30 g increase. AWM, attention and working memory; EF executive function; EM, episodic memory; IPS, information processing speed; PR, prevalence ratio.