Table 3.

Association between major dietary food sources of phenolic acids and impaired cognitive status.

	Food Group Intake, OR (95% CI) a
	Q1	Q2	Q3	Q4
Coffee b	1	0.52 (0.12–2.14)	0.96 (0.45–2.04)	0.44 (0.20–0.98)
Nuts c	1	1.52 (0.71–3.27)	1.19 (0.54–2.62)	1.16 (0.48–2.77)
Tea d	1	0.76 (0.38–1.53)	0.39 (0.18–0.82)	0.30 (0.12–0.72)
Olive oil e	1	1.01 (0.43–2.35)	1.37 (0.60–3.08)	-
Beer f	1	0.81 (0.42–1.57)	1.22 (0.43–3.47)	1.63 (0.43–6.15)

^a OR adjusted for sex, age (years, continuous), energy intake (kcal/day, continuous), smoking status (smokers, ex-smokers, non-smokers), alcohol consumption (0 g/day, <12 g/day, ≥12 g/day), physical activity level (low, medium, high), educational level (low, medium, high); ^b categories of coffee intake were as follows: Q1, less than 3 cups/week; Q2, 3 cups/week to 1 cup/day; Q3, more than 1 to less than 3 cups/day Q4, more than 3 cups/day; ^c categories of nuts intake were as follows: Q1, none; Q2, less than 1 serving (28 g)/day; Q3, 1–2 servings/day; Q4, more than 2 servings/day; ^d categories of tea intake were as follows: Q1, none; Q2, less than 1 cup/week; Q3, more than 1 cup/week to 1 cup/day; Q4, more than 1 cup/day; ^e categories of olive oil intake were as follows: Q1, less than 1 serving (1 spoon)/day; Q2, ½ to 1 serving/day; Q3, more than 1 serving/day; ^f categories of beer intake were as follows: Q1, none; Q2, less than 1 can/week; Q3, 1–3 cans/week; Q4, more than 3 cans/week.