Association of Dietary Prebiotic Consumption with Reduced Risk of Alzheimer’s Disease in a Multiethnic Population

Author:

Nishikawa Mia1,Brickman Adam M.2,Manly Jennifer J.3,Schupf Nicole4,Mayeux Richard P.4,Gu Yian5

Affiliation:

1. Vagelos College of Physicians and Surgeons, Columbia University, New York, NY, United States

2. Department of Neurology, Columbia University Irving Medical Center, New York, NY, United States | Gertrude H. Sergievsky Center, Columbia University Irving Medical Center, New York, NY, USA | Taub Institute for Research in Alzheimer\'s Disease and the Aging, Columbia University Irving Medical Center, New York, NY, USA

3. Department of Neurology, Columbia University Irving Medical Center, New York, NY, United States | Gertrude H. Sergievsky Center, Columbia University Irving Medical Center, New York, NY, USA | Taub Institute for Research in Alzheimer\'s Disease and the Aging, Columbia University Irving Medical Center, New York, NY, USA

4. Gertrude H. Sergievsky Center, Columbia University Irving Medical Center, New York, NY, United States | Taub Institute for Research in Alzheimer\'s Disease and the Aging, Columbia University Irving Medical Center, New York, NY, USA | Department of Epidemiology, Columbia University Mailman School of Public Health, New York, NY, USA

5. Department of Neurology, Columbia University Irving Medical Center, New York, NY, United States | Gertrude H. Sergievsky Center, Columbia University Irving Medical Center, New York, NY, USA | Taub Institute for Research in Alzheimer\'s Disease and the Aging, Columbia University Irving Medical Center, New York, NY, USA | Department of Epidemiology, Columbia University Mailman School of Public Health, New York, NY, USA

Abstract

Objective: This study aimed to investigate the association between dietary prebiotic intake and risk for Alzheimer’s disease (AD). Methods: This longitudinal study includes 1,837 elderly (≥65 years) participants of a multi-ethnic community-based cohort study who were dementia-free at baseline and had provided dietary information from food frequency questionnaires. Total daily intake of fructan, one of the best-known prebiotics, was calculated based on consumption frequency and fructan content per serving of 8 food items. The associations of daily fructan intake with AD risk were examined using a Cox proportional hazards model, adjusted for cohort recruitment wave, age, gender, race/ethnicity, education, daily caloric intake, and APOE genotype. Effect modification by race/ethnicity, APOE genotype, and gender was tested by including an interaction term into the Cox models, as well as by stratified analyses. Results: Among 1,837 participants (1,263 women [69%]; mean [SD] age = 76 [6.3] years), there were 391 incident AD cases during a mean follow-up of 7.5 years (13736 person-years). Each additional gram of fructan intake was associated with 24% lower risk for AD ((95% CI)=0.60-0.97; P =0.03). Additional adjusting for smoking, alcohol consumption, and comorbidity index did not change results materially. The associations were not modified by race/ethnicity, gender, and APOE genotype, although stratified analyses showed that fructan intake was significantly associated with reduced AD risk in Hispanics but not in non-Hispanic Blacks or Whites. Conclusion: Higher dietary fructan intake is associated with a reduced risk of clinical Alzheimer’s disease among older adults.

Publisher

Bentham Science Publishers Ltd.

Subject

Neurology (clinical),Neurology

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