炭水化物中心の食生活で認知症の発症リスクが増加する可能性がある

食生活は認知症の発症にも関係する可能性があると言われてますが、Roberts氏らは、どのような食生活が認知症リスクを高めるのかを検討し研究結果を報告しました（J Alzheimers Dis, 2012 Jul 17）。その研究で、炭水化物からのカロリー摂取率が高く、脂質およびタンパク質からの摂取率が低い高齢者では、軽度認知障害または認知症の発症リスクが増加する可能性が示唆されました。

http://www.carenet.com/news/30280

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Title: Relative Intake of Macronutrients Impacts Risk of Mild Cognitive Impairment or Dementia.

Journal: Journal of Alzheimer's disease. 2012 Jul 17

Author: Rosebud O Roberts, Lewis A Roberts, Yonas E Geda, Ruth H Cha, V Shane Pankratz, Helen M O'Connor, David S Knopman, Ronald C Petersen

Affiliation: Department of Health Sciences Research, Mayo Clinic, Rochester, Minnesota and Scottsdale, AZ, USA.

Abstract: High caloric intake has been associated with an increased risk of cognitive impairment. Total caloric intake is determined by the calories derived from macronutrients. The objective of the study was to investigate the association between percent of daily energy (calories) from macronutrients and incident mild cognitive impairment (MCI) or dementia. Participants were a population-based prospective cohort of elderly persons who were followed over a median 3.7 years (interquartile range, 2.5-3.9) of follow-up. At baseline and every 15 months, participants (median age, 79.5 years) were evaluated using the Clinical Dementia Rating scale, a neurological evaluation, and neuropsychological testing for a diagnosis of MCI, normal cognition, or dementia. Participants also completed a 128-item food-frequency questionnaire at baseline; total daily caloric and macronutrient intakes were calculated using an established database. The percent of total daily energy from protein (% protein), carbohydrate (% carbohydrate), and total fat (% fat) was computed. Among 937 subjects who were cognitively normal at baseline, 200 developed incident MCI or dementia. The risk of MCI or dementia (hazard ratio, [95% confidence interval]) was elevated in subjects with high % carbohydrate (upper quartile: 1.89 [1.17-3.06]; p for trend = 0.004), but was reduced in subjects with high % fat (upper quartile: 0.56 [0.34-0.91]; p for trend = 0.03), and high % protein (upper quartile 0.79 [0.52-1.20]; p for trend = 0.03) in the fully adjusted models. A dietary pattern with relatively high caloric intake from carbohydrates and low caloric intake from fat and proteins may increase the risk of MCI or dementia in elderly persons.