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Dietary patterns and cognitive function in early post-menopausal women

Published online by Cambridge University Press:  06 September 2018

O. Furlong ,
E.M. McSorley ,
E.A.A. Simpson ,
J.M. McCormack ,
S. Hodge ,
M.M. Slevin ,
H. Parr  and
P.J. Magee
O. Furlong
Affiliation:
Nutrition Innovation Centre for Food and Health, School of Biomedical Sciences, Ulster University, BT52 1SA.
E.M. McSorley
Affiliation:
Nutrition Innovation Centre for Food and Health, School of Biomedical Sciences, Ulster University, BT52 1SA.
E.A.A. Simpson
Affiliation:
Nutrition Innovation Centre for Food and Health, School of Biomedical Sciences, Ulster University, BT52 1SA.
J.M. McCormack
Affiliation:
Nutrition Innovation Centre for Food and Health, School of Biomedical Sciences, Ulster University, BT52 1SA.
S. Hodge
Affiliation:
Nutrition Innovation Centre for Food and Health, School of Biomedical Sciences, Ulster University, BT52 1SA.
M.M. Slevin
Affiliation:
Nutrition Innovation Centre for Food and Health, School of Biomedical Sciences, Ulster University, BT52 1SA.
H. Parr
Affiliation:
Nutrition Innovation Centre for Food and Health, School of Biomedical Sciences, Ulster University, BT52 1SA.
P.J. Magee
Affiliation:
Nutrition Innovation Centre for Food and Health, School of Biomedical Sciences, Ulster University, BT52 1SA.
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Abstract

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Cognitive function may be impaired during the menopausal transition, with attention and working memory being particularly affected(Reference Weber, Mapstone and Staskiewicz1) Healthy cognitive ageing studies suggest that dietary intake of B-vitamins, omega 3 fatty acids, antioxidants as well as adherence to a Mediterranean dietary pattern may protect against cognitive decline in older adults(Reference Petersson and Philippou2). Further research however is required to substantiate these findings and few studies have focused on dietary patterns and cognitive function in post-menopausal women. This study aimed to investigate the association between dietary patterns and cognitive function in early postmenopausal women.

This study was conducted using baseline data from an ongoing intervention study to assess the effects of soya isoflavones on cognitive function. Dietary intake of postmenopausal women, within 7 years of their last menses (n = 104), was assessed using the validated EPIC food frequency questionnaire(Reference Mulligan, Luben and Bhaniani3) from which dietary patterns were identified using principal component analysis. Cognitive function was assessed using the validated Cambridge neuropsychological automated test battery (CANTAB), using tests to assess working memory, recognition memory and measures of attention. Demographic information including age, time since last menstrual period, education and smoking and alcohol use was collected via a health and lifestyle questionnaire.

Factor analysis identified four dietary patterns; ‘dairy, fruit and veg’, ‘fats, potatoes and sugars’, ‘nuts and cereals’ and ‘potatoes, fish and alcohol’, none of which were significantly associated with any of the cognitive function measures assessed (P > 0·05). Age was a significant predictor of pattern recognition memory [β = 0·30 (95% CI: 0·002, 0·013), P < 0·01].

Further research on the effects of diet on cognitive function in menopausal women is needed with the aim of identifying a natural approach for the alleviation of cognitive problems associated with the menopause.

This study was funded by the Alpro Foundation. We are grateful to the EPIC-Norfolk Study team for the use of the EPICFFQ software. EPIC-Norfolk is supported by programme grants from the Medical Research Council UK (G9502233, G0300128) and Cancer Research UK (C865/A2883)

References

1.Weber, M, Mapstone, M, Staskiewicz, J et al. (2012) Menopause 19(7), 735–741.Google Scholar
2.Petersson, SD & Philippou, E (2016) Adv Nutr 7, 889–904.Google Scholar
3.Mulligan, AA, Luben, RN, Bhaniani, A et al. (2014) BMJ Open 4, e004503.Google Scholar