Table 4.

Characteristics of studies that assessed an unhealthy dietary pattern and risk of Alzheimer’s diseases

	Study name	Study design	Country	Sample size	Age (year)	Dietary pattern assessment	Kind of diet	Diet components
Morris et al. (2003a)	Chicago health and aging project	Prospective study	USA	815 (101 men and 713 women)	≥65	FFQ	High fat diet and high animal fat diet	Dairy products, removal fat or poultry skin, specified brand name products for cereals, margarine, oil, and multivitamins
Morris et al. (2003b)
Laitinen et al. (2006)	The cardiovascular risk factors, aging and incidence of dementia (CAIDE) study	Prospective study	Finland	1,449 (549 men and 900 women)	65∼80	Dietary habit questionnaire	High fat diet	Milk, sour milk, eggs, coffee, tea, and sugar in tea/coffee
Luchsinger et al. (2007)	−	Prospective study	USA	939 (549 men and 390 women)	≥65	FFQ	High glycemic diet	Carbohydrate and sugary food intake
Gu et al. (2011)	WHICAP 1992 and WHICAP 1999	Prospective study	USA	2,258 (1,526 men and 732 women)	≥65	FFQ	DII	Amount and type of fat, essential fatty acids, vitamins, minerals and antioxidants, glycemic index, and anti-inflammatory compounds
Ylilauri et al. (2017)	The Kuopio ischemic heart disease risk factor study	Prospective study	Finland	2,497 men	42∼60	Food record	Dietary cholesterol	Cholesterol from all component of diet
							Dietary cholesterol from egg intake	Cholesterol from egg
Hill et al. (2018)	The women’s health aging project	Prospective study	Australia	115 women	45∼55	FFQ	High fat	High-fat diet loaded heavily on food groups such as processed meats, fried fish, red meats, fried potatoes, and poultry
							Junk food	High consumption of takeaway foods, added sugar, confectionary and cakes, biscuits, and sweet pastries

FFQ, food frequency questionnaire; DII, dietary inflammatory index.