The association between dietary intake of fats and transient global amnesia (TGA).

IF 3.6 4区医学 Q2 NEUROSCIENCES

Nutritional Neuroscience Pub Date : 2024-07-16 DOI:10.1080/1028415X.2024.2359866

Zahra Mahmoudi, Ali Tajik, Mahsa Vahdat, Khadijeh Abbasi Mobarakeh, Zahra Saeedirad, Fatemeh Azaryan, Arezoo Amjadi, Farkhondeh Alami, Neda Valisoltani, Masoomeh Alsadat Mirshafaei, Sara Khoshdooz, Maryam Gholamalizadeh, Saeid Doaei, Akram Kooshki

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引用次数: 0

Abstract

Background: Different types of dietary fat may influence memory and cognitive functions. This study aimed to investigate the association between dietary fat intake and transient global amnesia (TGA).

Methods: This case-control study was conducted using Persian Sabzevar cohort data on 258 individuals with TGA and 520 individuals without amnesia in Sabzevar Iran. The food frequency questionnaire (FFQ) was used to assess the intake of dietary fats of the participants. All study participants were screened for TGA by a neurologist and their status was determined based on the diagnostic symptoms defined by the Kaplan and Hodges criteria.

Results: There was an inverse association between the risk of TGA and dietary intake of alpha-linolenic acid (ALA) (OR = 0.94, CI95%:0.88-0.99, P = 0.01). Also, a positive association was observed between TGA and dietary intake of n-6 fatty acids (OR = 1.18, CI 95%: 1.04-1.33, P = 0.01). The results remained significant after adjustment for age, sex, education, job, marital status, physical activity, BMI, and calorie intake.

Conclusion: Omega-3 fatty acids may have beneficial effects; however, omega-6 fatty acids may have adverse effects on the risk of amnesia. Further longitudinal studies are warranted.

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膳食中脂肪摄入量与短暂性全球失忆症（TGA）之间的关系。

背景：不同类型的膳食脂肪可能会影响记忆和认知功能。本研究旨在调查膳食脂肪摄入量与短暂性全球遗忘症（TGA）之间的关系：这项病例对照研究使用了伊朗 Sabzevar 的波斯队列数据，其中包括 258 名 TGA 患者和 520 名无健忘症患者。研究采用食物频率问卷（FFQ）来评估参与者的膳食脂肪摄入量。所有研究参与者均由神经科医生进行了 TGA 筛查，并根据卡普兰和霍奇斯标准界定的诊断症状确定了他们的状态：TGA风险与膳食中摄入的α-亚麻酸（ALA）呈反向关系（OR = 0.94，CI95%：0.88-0.99，P = 0.01）。此外，还观察到 TGA 与膳食中 n-6 脂肪酸摄入量呈正相关（OR = 1.18，CI 95%：1.04-1.33，P = 0.01）。在对年龄、性别、教育程度、工作、婚姻状况、体力活动、体重指数和卡路里摄入量进行调整后，结果仍有意义：结论：欧米茄-3 脂肪酸可能对人体有益；但欧米茄-6 脂肪酸可能对健忘症风险有不利影响。需要进一步开展纵向研究。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Nutritional Neuroscience 医学-神经科学

CiteScore

8.50

自引率

2.80%

发文量

236

审稿时长

>12 weeks

期刊介绍： Nutritional Neuroscience is an international, interdisciplinary broad-based, online journal for reporting both basic and clinical research in the field of nutrition that relates to the central and peripheral nervous system. Studies may include the role of different components of normal diet (protein, carbohydrate, fat, moderate use of alcohol, etc.), dietary supplements (minerals, vitamins, hormones, herbs, etc.), and food additives (artificial flavours, colours, sweeteners, etc.) on neurochemistry, neurobiology, and behavioural biology of all vertebrate and invertebrate organisms. Ideally this journal will serve as a forum for neuroscientists, nutritionists, neurologists, psychiatrists, and those interested in preventive medicine.