Please use this identifier to cite or link to this item: http://hdl.handle.net/2445/167458
Title: Habitual Nut Exposure, Assessed by Dietary and Multiple Urinary Metabolomic Markers, and Cognitive Decline in Older Adults: The InCHIANTI Study.
Author: Rabassa Bonet, Montserrat
Zamora-Ros, Raul
Palau Rodríguez, Magalí
Tulipani, Sara
Miñarro Alonso, Antonio
Bandinelli, Stefania
Ferrucci, Luigi
Cherubini, Antonio
Andrés Lacueva, Ma. Cristina
Keywords: Cuina (Nous)
Cognició
Envelliment
Metabolòmica
Dietètica
Salut
Cooking (Nuts)
Cognition
Aging
Metabolomics
Dietetics
Health
Issue Date: 7-Jan-2020
Publisher: Wiley-VCH
Abstract: Scope: The association between self-reported dietary intake and urinary metabolomic markers of habitual nut exposure with cognitive decline over a 3-year follow-up in an older Italian population is prospectively evaluated. Methods and results: A total of 119 older participants are selected, based on self-referred nut intake: the non-nut consumer (n = 72) and the regular consumer (≥2.9 g d-1 , n = 47). Nut exposure is measured at baseline either with the use of a validated food frequency questionnaire or with an HPLC-Q-ToF-MS metabolomic approach. Three years after, 28 from the nonconsumers and 10 from the consumers experienced cognitive decline. Dietary nut exposure is characterized by urinary metabolites of polyphenols and fatty acids pathways. Nut consumption estimated either by the dietary marker or by the urinary marker model is in both cases associated with less cognitive decline (OR: 0.78, 95% CI: 0.61,0.99; p = 0.043 and OR: 0.995, 95% CI: 0.991,0.999; p = 0.016, respectively) with AUCs 73.2 (95% CI: 62.9, 83.6) and 73.1 (62.5, 83.7), respectively. Conclusions: A high intake of nuts may protect older adults from cognitive decline. Metabolomics provides accurate and complementary information of the nut exposure and reinforces the results obtained using dietary information.
Note: Versió postprint del document publicat a: https://doi.org/10.1002/mnfr.201900532
It is part of: Molecular Nutrition & Food Research, 2020, vol. 64, num. 2, p. e1900532
URI: http://hdl.handle.net/2445/167458
Related resource: https://doi.org/10.1002/mnfr.201900532
ISSN: 1613-4125
Appears in Collections:Articles publicats en revistes (Nutrició, Ciències de l'Alimentació i Gastronomia)
Articles publicats en revistes (Institut de Recerca en Nutrició i Seguretat Alimentària (INSA·UB))

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