The Study on Nutritional Status of Patients With Mild Cognitive Impairment

Taipei Medical University

Status: Invitation-only

Conditions: Mild Cognitive Impairment

Study type: Observational

Funder types: Other

Identifiers

NCT05028920

201900610B0

Details and patient eligibility

About

The global aging population is rising year by year. According to the result of Taiwan epidemiological survey, dementia has become the health issue in aging population. Mild cognitive function impairment may present years before dementia is diagnosed. Therefore early diagnosis of dementia at its Mild cognitive function impairment stage is beneficial for disease prevention and potentially delaying the deterioration of cognitive function impairment. Nutritional status includes a healthy diet, favor body composition and activity habits, which not only reduces the risk of nutritional metabolic diseases, but also has a direct relationship with delaying cognitive function impairment. The dietary quality index of Mediterranean-Dietary Approaches to Stop Hypertension Intervention for Neurodegenerative Delay diet (MIND diet) may prevent aging and positively associated with delaying dementia in elderly. However, the result in dietary quality index and delaying cognitive function impairment from current studies were still unclear. In additions, based on the differences in dietary patterns between Taiwan and Western countries, no current calorie and dietary nutrition recommendations. This cross-sectional study is to investigate the association between dietary quality index and nutritional status risk factors in cognitive function impairment patients and expected to develop an assessment tool for Taiwanese clinical nutrition strategies and applications.

Full description

Aging populations is rising by years in Taiwan. Mild cognitive function impairment (MCI) has become the important health issue. Current knowledge of the etiology of cognitive decline is incomplete, the potential modifiable factors, such as diet may delay the deterioration of disease. This study is aimed to comprise the differences nutritional status,include dietary nutrients intake, MIND diet scores,body composition analysisin with mild cognitive impairment. Design and methods: this cross-sectional study from July, 2019. According to clinical dementia rating (CDR) and mini-mental state examination (MMSE), subjects are divided into healthy group (CDR = 0 and MMSE ≧ 26) and MCI group (CDR ≧ 0.5 and MMSE ≧ 26). Dietary data were obtained by 3-day dietary records and nutrients intake were calculated by trained dietitian. We expected to understand the nutritional status of patients with mild cognitive impairment.

Enrollment: 50 estimated patients

Sex: All

Ages: 40+ years old

Volunteers: No Healthy Volunteers

Inclusion criteria

1. Age ≥40 years old (regardless of gender)
2. Complete 3-day dietary record, Mini-mental state examination and Clinical dementia rating assessment
3. Independent physical activity

Exclusion criteria

1. No amputation, edema, cancer, terminal case, thyroid disease and stroke include stroke history
2. No family support
3. Psychological problem
4. Extremely data of dietary record(< 500 kcal or > 3500 kcal)