Genetic Factors of Alzheimer’s Disease Modulate How Diet is Associated with Long-Term Cognitive Trajectories: A UK Biobank Study

• DOI: 10.3233/jad-201058
• Publication Date: 2020-10-30T16:34:38Z
• Authors: Brandon S. Klined...; Scott T. Le; Brittany Larsen; Colleen Pappas; Nathan J. Hoth; Amy Pollpeter; Qian Wang; Yueying Wang; Shan Yu; Li Wang; Karin Allenspach; Jonathan P. Mochel; David A. Bennett; Auriel A. Willette
• Keywords: Male; Alcohol Drinking; Apolipoprotein E4; Intelligence; 03 medical and health sciences; Cognition; 0302 clinical medicine; Alzheimer Disease; Cheese; Humans; Cognitive Dysfunction; Longitudinal Studies; Medical History Taking; Problem Solving; Aged; Biological Specimen Banks; 2. Zero hunger; Middle Aged; Diet; 3. Good health; Red Meat; Disease Progression; Female; Gene-Environment Interaction

Background: Fluid intelligence (FI) involves abstract problem-solving without prior knowledge. Greater age-related FI decline increases Alzheimer’s disease (AD) risk, and recent studies suggest that certain dietary regimens may influence rates of decline. However, it is uncertain how long-term food consumption affects FI among adults with or without familial history of AD (FH) or APOE4 (ɛ4). Objective: Observe how the total diet is associated with long-term cognition among mid- to late-life populations at-risk and not-at-risk for AD. Methods: Among 1,787 mid-to-late-aged adult UK Biobank participants, 10-year FI trajectories were modeled and regressed onto the total diet based on self-reported intake of 49 whole foods from a Food Frequency Questionnaire (FFQ). Results: Daily cheese intake strongly predicted better FIT scores over time (FH-: β= 0.207, p < 0.001; ɛ4–: β= 0.073, p = 0.008; ɛ4+: β= 0.162, p = 0.001). Alcohol of any type daily also appeared beneficial (ɛ4+: β= 0.101, p = 0.022) and red wine was sometimes additionally protective (FH+: β= 0.100, p = 0.014; ɛ4–: β= 0.59, p = 0.039). Consuming lamb weekly was associated with improved outcomes (FH-: β= 0.066, p = 0.008; ɛ4+: β= 0.097, p = 0.044). Among at risk groups, added salt correlated with decreased performance (FH+: β= –0.114, p = 0.004; ɛ4+: β= –0.121, p = 0.009). Conclusion: Modifying meal plans may help minimize cognitive decline. We observed that added salt may put at-risk individuals at greater risk, but did not observe similar interactions among FH- and AD- individuals. Observations further suggest in risk status-dependent manners that adding cheese and red wine to the diet daily, and lamb on a weekly basis, may also improve long-term cognitive outcomes.