中医营养学视角下食物性与味对老年人轻度认知功能障碍影响的病例对照研究OA
A Case-control Study on the Effects of Food Properties and Taste on Mild Cognitive Impairment in the Elderly from the Perspective of Traditional Chinese Medicine Nutrition
目的 探讨老年人摄入食物的性、味与轻度认知功能障碍的关系.方法 以 2020 年 8 月-2022 年 10 月在杭州市社区医院就诊的 60 周岁以上老年MCI患者 216 例为MCI组,按性别相同、受教育程度相同、年龄±3 岁的原则匹配无MCI者 432 例为NMCI组,对两组进行 72 h的饮食随访.使用Logistic回归分析模型分析食物的性味对MCI的影响.结果 单因素Logistic回归分析结果显示,MCI 组与NMCI 组寒性、热性、平性、酸味、甘味、咸味及淡味食物的摄入频次比较,差异有统计学意义(P≤0.05);多因素Logistic回归分析结果显示,热性(OR=0.162,95%CI:0.030～0.878)、平性(OR=0.821,95%CI:0.711～0.947)食物的摄入频次多,是认知功能的保护因素(P≤0.05).结论 老年人适当多进食热性食物、平性食物可以减缓MCI的发生.
Objective To investigate the relationship between the dietary properties,taste,and mild cognitive impairment in the elderly.Methods Totally 216 cases of MCI patients aged 60 years or older who were treated at community hospitals in Hangzhou from August 2020 to October 2022 were selected as MCI group.According to the principle of gender,education level,and age±3 years,432 non-MCI individuals were matched as NMCI group.The two groups were followed up for 72 hours on diet.The Logistic regression analysis model was used to analyze the impact of dietary properties and taste on MCI.Results The univariate Logistic regression analysis showed that there were statistical differences in the frequency of cold,hot,neutral,sour,sweet,salty,and bland food intake between the MCI group and the NMCI group(P≤0.05).The multivariate Logistic regression analysis showed that the frequency of hot(OR=0.162,95%CI:0.030-0.878)and neutral(OR=0.821,95%CI:0.711-0.947)food intake was significantly higher,which was a protective factor for cognitive function(P≤0.05).Conclusion Elderly people should eat more hot and neutral food to slow down the development of MCI.
吴毅巧;王睿;徐芳;庄淑涵
浙江中医药大学护理学院,浙江 杭州 310053||浙江大学医学院附属妇产科医院急诊科,浙江 杭州 311215浙江工业大学化工学院,浙江 杭州 310014天津中医药大学公共卫生与健康科学学院,天津 301617浙江中医药大学护理学院,浙江 杭州 310053||浙江中医药大学浙江中医药文化研究院,浙江 杭州 310053
医药卫生
轻度认知功能障碍饮食性味
Mild cognitive impairmentDietPropertiesTastes
《医学信息》 2026 (4)
166-169,4
1.2021年度浙江省中医药优秀青年人才基金项目(编号:2021ZQ027)2.2021年度天津市卫生健康委课题(编号:2021118)
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