Table 2_Exploring associations between nutritional intake and cognitive performance in Spanish older adults.docx

BackgroundAs populations age globally, identifying modifiable dietary factors to support cognitive health has become a pressing research and public health priority. While specific nutrients have been linked to cognitive outcomes, few studies have explored the associations between habitual food group consumption on specific cognitive domains using standardized screening tools.
MethodsTo investigate associations between dietary habits, relate to distinct cognitive domains in older adults by analyzing the food consumption in relation to memory, verbal fluency, and global mental status. Spearman correlation coefficients were employed to evaluate associations.
ResultsSeveral nutrient-dense foods, such as nuts, extra virgin olive oil (EVOO), dark chocolate, and eggs, were linked to improved memory and verbal fluency. Conversely, higher intake of dairy products, refined grains, sugary products and red meat correlated with lower cognitive performance, particularly in verbal fluency. A higher proportion of saturated and trans fats, and proteins was inversely associated with cognition, while total fat and monounsaturated fatty acids (MUFA) intake showed positive associations, consistent with the protective role of EVOO.
ConclusionThis study identifies specific, commonly consumed foods that correlate with cognitive function in aging adults. Given the cross-sectional design, associations should not be interpreted as causal, but they underscore the potential of food-based dietary strategies, rather than nutrients specific interventions, to preserve cognitive health and potentially delay age-related cognitive decline.

背景 随着全球人口老龄化进程加快，识别可干预的饮食因素以支持认知健康，已成为亟待推进的研究与公共卫生优先课题。尽管已有特定营养素与认知结局相关联的研究，但鲜有研究采用标准化筛查工具，探究日常食物组摄入与特定认知域之间的关联。
方法 本研究旨在分析食物摄入与记忆力、语言流畅性及整体精神状态的关联，以此探究老年人群饮食习惯与不同认知域之间的联系，研究采用斯皮尔曼相关系数（Spearman correlation coefficients）评估上述关联。
结果 多项营养密度较高的食物，如坚果、特级初榨橄榄油（extra virgin olive oil, EVOO）、黑巧克力与鸡蛋，均与记忆力及语言流畅性的改善呈正相关。反之，乳制品、精制谷物、含糖食品及红肉的较高摄入量，与较差的认知表现呈负相关，尤其在语言流畅性维度表现显著。饱和脂肪与反式脂肪摄入占比更高、蛋白质摄入更高则与认知功能呈负相关，而总脂肪及单不饱和脂肪酸（monounsaturated fatty acids, MUFA）的摄入则与认知功能呈正相关，这与特级初榨橄榄油的认知保护作用相符。
结论 本研究明确了与老年人群认知功能相关的特定常见食物。鉴于本研究为横断面研究设计，上述关联不应被解读为因果关系，但本研究凸显了以食物为基础的饮食策略——而非特定营养素干预——在维持认知健康、或延缓年龄相关性认知衰退方面的潜在价值。