Abstract
Background: There is increasing evidence of causal links between poor mastication and cognitive impairment, but possible effects of dietary hardness, which clearly affects mastication, on cognitive function are unknown. Objective: We investigated the hypothesis that hardness of the habitual diet would be associated with cognitive function among older Japanese adults. Methods: The subjects of this cross-sectional study were 635 Japanese community-dwelling people aged 69-71 years. The masticatory muscle activity required for the habitual diet was used to determine dietary hardness. Consumption of 38 foods was assessed by a validated, brief-type, self-administered diet history questionnaire. A published database was then used to estimate the masticatory muscle activity involved in the ingestion of these foods. The Japanese version of the Montreal Cognitive Assessment (MoCA-J) was used for the measurement of cognitive function. Results: The principal contributors to dietary hardness were cooked rice (28.0%), green leafy vegetables (5.1%), dried fish (4.9%), and pork and beef (4.6%). There was a positive association between dietary hardness and MoCA-J score that was robust to adjustment for potential confounders (MoCA-J score per 100-unit increase in dietary hardness: β = 0.83 [95% CI: 0.08, 1.59], P = 0.03). These results did not change materially even after exclusion of subjects who reported substantial changes in their diet for any reason (β = 0.94 [95% CI: 0.02, 1.86], P = 0.04). Conclusion: This preliminary cross-sectional study suggests that dietary hardness might have a beneficial effect on cognitive function in older Japanese people. Further prospective studies with more accurate measurements are needed to confirm this finding.
| Original language | English |
|---|---|
| Journal | Journal of Oral Rehabilitation |
| DOIs | |
| Publication status | Accepted/In press - 2018 Jan 1 |
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Keywords
- cognitive function
- dietary hardness
- dietary intake
- elderly
- Japanese
- masticatory muscle activity
ASJC Scopus subject areas
- Dentistry(all)
Cite this
Hardness of the habitual diet and its relationship with cognitive function among 70-year-old Japanese elderly : Findings from the SONIC Study. / SONIC Study Group.
In: Journal of Oral Rehabilitation, 01.01.2018.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Hardness of the habitual diet and its relationship with cognitive function among 70-year-old Japanese elderly
T2 - Findings from the SONIC Study
AU - SONIC Study Group
AU - Okubo, Hitomi
AU - Murakami, Kentaro
AU - Inagaki, Hiroki
AU - Gondo, Yasuyuki
AU - Ikebe, Kazunori
AU - Kamide, Kei
AU - Masui, Yukie
AU - Arai, Yasumichi
AU - Ishizaki, Tatsuro
AU - Sasaki, Satoshi
AU - Nakagawa, Takeshi
AU - Kabayama, Mai
AU - Sugimoto, Ken
AU - Rakugi, Hiromi
AU - Maeda, Yoshinobu
AU - Ogawa, Madoka
AU - Ishioka, Yoshiko Lily
AU - Inomatae, Chisato
AU - Ogawa, Taiji
AU - Matsuda, Ken ichi
AU - Ryuno, Hirochika
AU - Oguro, Ryosuke
AU - Yamamoto, Koichi
AU - Takeya, Yasushi
AU - Takami, Yoichi
AU - Ito, Norihisa
PY - 2018/1/1
Y1 - 2018/1/1
N2 - Background: There is increasing evidence of causal links between poor mastication and cognitive impairment, but possible effects of dietary hardness, which clearly affects mastication, on cognitive function are unknown. Objective: We investigated the hypothesis that hardness of the habitual diet would be associated with cognitive function among older Japanese adults. Methods: The subjects of this cross-sectional study were 635 Japanese community-dwelling people aged 69-71 years. The masticatory muscle activity required for the habitual diet was used to determine dietary hardness. Consumption of 38 foods was assessed by a validated, brief-type, self-administered diet history questionnaire. A published database was then used to estimate the masticatory muscle activity involved in the ingestion of these foods. The Japanese version of the Montreal Cognitive Assessment (MoCA-J) was used for the measurement of cognitive function. Results: The principal contributors to dietary hardness were cooked rice (28.0%), green leafy vegetables (5.1%), dried fish (4.9%), and pork and beef (4.6%). There was a positive association between dietary hardness and MoCA-J score that was robust to adjustment for potential confounders (MoCA-J score per 100-unit increase in dietary hardness: β = 0.83 [95% CI: 0.08, 1.59], P = 0.03). These results did not change materially even after exclusion of subjects who reported substantial changes in their diet for any reason (β = 0.94 [95% CI: 0.02, 1.86], P = 0.04). Conclusion: This preliminary cross-sectional study suggests that dietary hardness might have a beneficial effect on cognitive function in older Japanese people. Further prospective studies with more accurate measurements are needed to confirm this finding.
AB - Background: There is increasing evidence of causal links between poor mastication and cognitive impairment, but possible effects of dietary hardness, which clearly affects mastication, on cognitive function are unknown. Objective: We investigated the hypothesis that hardness of the habitual diet would be associated with cognitive function among older Japanese adults. Methods: The subjects of this cross-sectional study were 635 Japanese community-dwelling people aged 69-71 years. The masticatory muscle activity required for the habitual diet was used to determine dietary hardness. Consumption of 38 foods was assessed by a validated, brief-type, self-administered diet history questionnaire. A published database was then used to estimate the masticatory muscle activity involved in the ingestion of these foods. The Japanese version of the Montreal Cognitive Assessment (MoCA-J) was used for the measurement of cognitive function. Results: The principal contributors to dietary hardness were cooked rice (28.0%), green leafy vegetables (5.1%), dried fish (4.9%), and pork and beef (4.6%). There was a positive association between dietary hardness and MoCA-J score that was robust to adjustment for potential confounders (MoCA-J score per 100-unit increase in dietary hardness: β = 0.83 [95% CI: 0.08, 1.59], P = 0.03). These results did not change materially even after exclusion of subjects who reported substantial changes in their diet for any reason (β = 0.94 [95% CI: 0.02, 1.86], P = 0.04). Conclusion: This preliminary cross-sectional study suggests that dietary hardness might have a beneficial effect on cognitive function in older Japanese people. Further prospective studies with more accurate measurements are needed to confirm this finding.
KW - cognitive function
KW - dietary hardness
KW - dietary intake
KW - elderly
KW - Japanese
KW - masticatory muscle activity
UR - http://www.scopus.com/inward/record.url?scp=85055540175&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85055540175&partnerID=8YFLogxK
U2 - 10.1111/joor.12731
DO - 10.1111/joor.12731
M3 - Article
JO - Journal of Oral Rehabilitation
JF - Journal of Oral Rehabilitation
SN - 0305-182X
ER -