TY - JOUR
T1 - Development of Malaysian-MIND diet scores for prediction of mild cognitive impairment among older adults in Malaysia
AU - M Zapawi, Muhamad Mustaqim
AU - You, Yee Xing
AU - Shahar, Suzana
AU - Shahril, Mohd Razif
AU - Malek Rivan, Nurul Fatin
AU - Nik Mohd Fakhruddin, Nik Nur Izzati
AU - Yap, Anastasia Xin Wei
N1 - Funding Information:
This research was funded by the Young Researcher Encouragement Grant (GGPM-2022-043) under Universiti Kebangsaan Malaysia, Long-Term Research Grant Scheme (LRGS) (LRGS/1/2019/UM-UKM/1/4 and LRGS/BU/2012/UKM-UKM/K/01) and Fundamental Research Grant Scheme (FRGS) study (FRGS/1/2019/SKK02/UKM/01/1) of the Ministry of Education Malaysia.
Publisher Copyright:
© The Author(s) 2024.
PY - 2024/5/1
Y1 - 2024/5/1
N2 - Background: Mild Cognitive impairment (MCI) is a pre-demented state in the elderly populace. The Mediterranean & Dietary Approaches to Stop Hypertension (DASH) Intervention for Neurodegenerative Delay (MIND) diet has shown promise in reducing the risk of MCI and Alzheimer’s disease in older people. Notably, the existing MIND diet is not adapted to the specific needs of older adults in Malaysia, considering distinct food cultures and availability. Consequently, this study aimed to develop the Malaysian version of the MIND diet (MY-MINDD) scores and investigate their association with MCI in the older adult populace of Malaysia. Methods: A comprehensive pooled data analysis was conducted on combined data from 810 participants sourced from the longitudinal Long-Term Research Grant Scheme-Towards Useful Aging (LRGS-TUA) and Fundamental Research Grant Scheme (FRGS) studies. The MY-MINDD scores were developed by incorporating existing MIND diet food groups, their corresponding scoring mechanisms, and consideration of common Malaysian foods which are proven to be beneficial and detrimental to cognitive function. To substantiate the MY-MINDD scoring system, its association with MCI was evaluated using a series of validated neuropsychological test batteries. Results: MY-MINDD consists of seven food groups promote brain health and four food groups exert negative cognitive outcomes. The study participants had an average age of 67.9 ± 4.7 years. The collective MY-MINDD score for all participants was 6.4 ± 0.1 (out of a maximum 11 points), revealing a lower score in individuals with MCI at 6.0 ± 1.7 compared to those without MCI at 6.6 ± 1.6 (p < 0.001). According to hierarchical multivariate binary logistic regression analysis, being in the highest tertile of MY-MINDD score was linked to reduced odds of MCI (odds ratio (OR) = 0.43, 95% confidence interval (CI): 0.26–0.72, p < 0.001) in the fully adjusted model in comparison to the lowest tertile. Conclusion: The development of the MY-MINDD scores for Malaysian older population revealed that a stronger adherence to this diet is linked to a reduced risk of MCI. Further substantiation of the MY-MINDD scores using more objective measures, such as neuroimaging approaches and other neuropsychological batteries, is necessary.
AB - Background: Mild Cognitive impairment (MCI) is a pre-demented state in the elderly populace. The Mediterranean & Dietary Approaches to Stop Hypertension (DASH) Intervention for Neurodegenerative Delay (MIND) diet has shown promise in reducing the risk of MCI and Alzheimer’s disease in older people. Notably, the existing MIND diet is not adapted to the specific needs of older adults in Malaysia, considering distinct food cultures and availability. Consequently, this study aimed to develop the Malaysian version of the MIND diet (MY-MINDD) scores and investigate their association with MCI in the older adult populace of Malaysia. Methods: A comprehensive pooled data analysis was conducted on combined data from 810 participants sourced from the longitudinal Long-Term Research Grant Scheme-Towards Useful Aging (LRGS-TUA) and Fundamental Research Grant Scheme (FRGS) studies. The MY-MINDD scores were developed by incorporating existing MIND diet food groups, their corresponding scoring mechanisms, and consideration of common Malaysian foods which are proven to be beneficial and detrimental to cognitive function. To substantiate the MY-MINDD scoring system, its association with MCI was evaluated using a series of validated neuropsychological test batteries. Results: MY-MINDD consists of seven food groups promote brain health and four food groups exert negative cognitive outcomes. The study participants had an average age of 67.9 ± 4.7 years. The collective MY-MINDD score for all participants was 6.4 ± 0.1 (out of a maximum 11 points), revealing a lower score in individuals with MCI at 6.0 ± 1.7 compared to those without MCI at 6.6 ± 1.6 (p < 0.001). According to hierarchical multivariate binary logistic regression analysis, being in the highest tertile of MY-MINDD score was linked to reduced odds of MCI (odds ratio (OR) = 0.43, 95% confidence interval (CI): 0.26–0.72, p < 0.001) in the fully adjusted model in comparison to the lowest tertile. Conclusion: The development of the MY-MINDD scores for Malaysian older population revealed that a stronger adherence to this diet is linked to a reduced risk of MCI. Further substantiation of the MY-MINDD scores using more objective measures, such as neuroimaging approaches and other neuropsychological batteries, is necessary.
KW - Dietary pattern
KW - Malaysian-MIND diet
KW - Mild cognitive impairment
KW - Older adult
KW - Prediction
UR - http://www.scopus.com/inward/record.url?scp=85191754975&partnerID=8YFLogxK
U2 - 10.1186/s12877-024-04966-7
DO - 10.1186/s12877-024-04966-7
M3 - Article
C2 - 38693524
AN - SCOPUS:85191754975
SN - 1471-2318
VL - 24
JO - BMC Geriatrics
JF - BMC Geriatrics
IS - 1
M1 - 387
ER -