T.K.KWAN1, S.LOW2, K.ANG1, J.S.LAI3, M.COLEGA3, J.LIU1, C.CHAN1, M.F.F.CHONG4, S.C.LIM2
Khoo Teck Puat Hospital1, Admiralty Medical Centre2, Agency for Science, Technology and Research3, National University of Singapore and National University Health System4
Type 2 diabetes (T2D) has been associated with a greater risk of cognitive impairment. While aging increases the susceptibility to oxidative damage in the brain, polyphenols and antioxidants from fruit and vegetables have been shown to have protective effects on cognitive function. We aim to investigate if higher consumption of fruit and vegetables is associated with better cognitive function in a community of older adults with T2D in Singapore.
This was a cross-sectional study on 555 T2D participants from the SMART2D cohort with a mean age 65 ± 7.6 years. Fruit and vegetables intakes were assessed via a Food Frequency Questionnaire (FFQ), and cognitive function using the Mini-Mental State Examination (MMSE). The participants were stratified into 4 groups based on daily fruit and vegetable intakes: Group 1, (<1 serving); Group 2, (1 to <2 servings); Group 3, (2 to <3 servings); and Group 4; (≥3 servings). Analyses were performed using multiple linear regression models.
The proportion of participants in the groups were 22.9%, 31.9%; 23.2%; and 22.0% respectively. Compared to Group 4, those in Group 1 was significantly associated with the lowest MMSE score (95% CI, -1.45 – 0.33; p = 0.002) (ptrend=0.001), and remained statistically significant (95% CI, -0.98 to -0.01; p = 0.046) after adjusting for demographics, education, T2D duration, HbA1c, and LDL (ptrend=0.040).
Meeting the recommended servings of fruit and vegetables is associated with better cognitive function in older adults with T2D.