Vegetables, unsaturated fats, moderate alcohol intake, and mild cognitive impairment

Rosebud O. Roberts, Yonas E. Geda, James R. Cerhan, David S. Knopman, Ruth H. Cha, Teresa J.H. Christianson, V. Shane Pankratz, Robert J. Ivnik, Bradley F. Boeve, Helen M. O'Connor, Ronald C. Petersen

Research output: Contribution to journalArticlepeer-review

112 Scopus citations


Background/Aims: To investigate associations of the Mediterranean diet (MeDi) components and the MeDi score with mild cognitive impairment (MCI). Methods: Participants (aged 70-89 years) were clinically evaluated to assess MCI and dementia, and completed a 128-item food frequency questionnaire. Results: 163 of 1,233 nondemented persons had MCI. The odds ratio of MCI was reduced for high vegetable intake [0.66 (95% CI = 0.44-0.99), p = 0.05] and for high mono- plus polyunsaturated fatty acid to saturated fatty acid ratio [0.52 (95% CI = 0.33-0.81), p = 0.007], adjusted for confounders. The risk of incident MCI or dementia was reduced in subjects with a high MeDi score [hazard ratio = 0.75 (95% CI = 0.46-1.21), p = 0.24]. Conclusion: Vegetables, unsaturated fats, and a high MeDi score may be beneficial to cognitive function.

Original languageEnglish (US)
Pages (from-to)413-423
Number of pages11
JournalDementia and geriatric cognitive disorders
Issue number5
StatePublished - Jun 2010


  • Dietary intake
  • Incidence studies
  • Longitudinal
  • Mediterranean diet
  • Mild cognitive impairment
  • Moderate alcohol intake
  • Population-based
  • Prevalence studies
  • Unsaturated fatty acids

ASJC Scopus subject areas

  • Geriatrics and Gerontology
  • Cognitive Neuroscience
  • Psychiatry and Mental health


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