老年人飲食蛋白質攝取與認知功能相關性

The Correlation between Dietary Protein Intake and Cognitive Function in the Elderly

賴冠宇(Kuan-Yu Lai) ； 林志學(Chih-Hsueh Lin) ； 張新儀(Hsing-Yi Chang) ； 廖麗娜(Li-Na Liao) ； 劉秋松(Chiu-Shong Liu) ； 林文元(Wen-Yuan Lin) ； 林莉茹(Li-Ju Lin) ； 張雁雲(Yen-Yun Chang) ； 林正介(Cheng-Chieh Lin)

《台灣老年醫學暨老年學雜誌》 12卷3期 (2017/08) Pp. 178-190

https://doi.org/10.29461/TGG.201708_12(3).0003

摘要

背景與目的：依據台灣衛生福利部調查，推估民國150年失智症人數將超過80萬人。飲食可能為預防認知功能退化的方法之一，過去許多研究探討食物攝取與認知功能及失智症的相關性。飲食中主要營養素蛋白質的攝取為我們關心的重點，本研究目的在了解老年人蛋白質攝取與認知功能間的相關性。方法：本研究利用台灣國民營養健康狀況變遷調查(NAHSIT 1999-2000年、2004-2008年和2013年三波調查)資料庫，收集65歲以上台灣居民共3,964位。並以飲食頻率問卷，評估最近一個月內飲食狀況，依問卷內食物類別衍生六個整合性變項(海鮮魚類、肉類、奶類、豆類、蛋類、總蛋白質)；以SPMSQ(Short portable mental state questionnaire)量表評估老年人認知功能狀態，並分為認知功能完整組及障礙組。在排除重度認知功能障礙、資料不齊全者後，使用邏輯斯迴歸分析，探討蛋白質攝取與認知功能間的相關性。結果：分析結果發現認知功能障礙組在海鮮魚類、肉類、奶類及總蛋白質，這四類蛋白質攝取分數皆顯著低於認知功能正常組。調整年代、年齡、性別、教育程度、運動、身體質量指數、總熱量、健康行為(抽菸、喝酒)、城鄉差距、疾病史等因素後，發現奶類蛋白質攝取分數愈高，認知功能異常的風險顯著較低。結論：由本土的營養調查資料指出，台灣65歲以上老年人奶類攝取量越高，其認知功能異常的風險越低。建議老年人飲食應參照「每日飲食指南」之建議份量，尤其要吃足夠的奶類，以降低認知功能異常的風險。

關鍵字

蛋白質攝取 ； 認知功能 ； 老年人

並列摘要

Objectives: The number of people living with dementia is projected to exceed 800,000 by 2061 in Taiwan. Dietary pattern may be important in the prevention of cognitive decline and dementia in later life as indicated in many studies examining the elationship between nutrition and dementia. The research aimed to understand the relationship between protein intake and cognitive function in the elderly. Methods: The data of 3964 participants aged 65 and over in Nutrition and Health Surveys in Taiwan (1999-2000, 2004-2008, and 2013) were collected, and their nutritional status in the one month prior to the survey was assessed, using a food frequency questionnaire integrating six major variables (seafood and fish, meat, milk, beans, eggs, total protein) to evaluate the status of protein intake. Cognitive function, on the other hand, was assessed by a SPMSQ (Short Portable Mental State Questionnaire). Multivariable logistic regression analyses were conducted to identify the relationship between protein intake and cognitive function. Results: After adjusting the variables, the study found greater milk intake significantly associated with lower risk of cognitive dysfunction. Conclusions and Recommendations: Greater milk consumption in residents age 65 and over in Taiwan are associated with lower risk of cognitive dysfunction. It is accordingly recommended that older people drink enough milk to reduce the risk of cognitive dysfunction.

並列關鍵字

protein absorption ； cognitive function ； elderly