Among APOE-ε4 carriers, especially non-fermented dairy intake associated with higher risk of dementia outcomes, and higher fish intake indicated better cognitive performance.Īlthough higher intake of some food groups associated with cognitive performance, we found little evidence for associations with dementia risk. Higher fish intake associated with better verbal memory (SRT). Higher processed red meat intake associated with worse verbal (SRT) and visual memory (VRT), whereas higher unprocessed red meat intake associated with better general cognitive functioning (MMSE) and processing speed and executive functioning (TMT). In the cognitive tests, higher non-fermented dairy and milk intakes associated with worse verbal fluency (VFT). Among the foods, only cheese intake associated with dementia risk (hazard ratio in the highest vs. Cox regression and analysis of covariance were used for analyses.ĭuring a mean 22-year follow-up, 337 men had a dementia diagnosis. Diet was assessed with baseline 4-day food records. Data on dementia events were obtained by linkage to national health registers. Data on cognitive tests at the 4-year re-examinations were available for 482 men and on the ApoE phenotype for 1259 men. We included 2497 dementia-free men from Eastern Finland, aged 42–60 years in 1984–1989 at the baseline examinations. To investigate if dairy, meat, and fish intakes associate with dementia and cognitive performance. SM choline moiety was not associated with CRC risk (OR=0.96, 95% CI 0.84-1.11).Ĭonclusion: This study shows an inverse association between choline intake and CRC, while no association was found with SM choline moiety. This association was consistent in colon and rectal cancer. Results: Choline was inversely related to CRC risk (OR=0.85, 95% confidence interval 0.73-0.99). Odds ratio (OR) for energy-adjusted tertiles of SM choline moiety and choline were estimated through logistic regression models adjusted for sex, age, center, education, alcohol consumption, body mass index, family history of CRC, and physical activity. We applied data on the composition of foods in terms of SM choline moiety and choline intake on dietary information collected through a validated food-frequency questionnaire.
A total of 6107 subjects were enrolled, including 1225 colon cancer cases, 728 rectal cancer cases and 4154 hospital-based controls. Method: This analysis is based on a multicenter case–control study conducted between 19 in Italy. Our study aimed to assess the effect of dietary sphingomyelin (SM) choline moiety and total choline on risk of CRC. Choline has been inversely related to CRC risk but findings are inconsistent. Introduction: Phospholipids are possible favorable agents for colorectal cancer (CRC).
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