Relationship between residual cholesterol and cognitive performance: a study based on NHANES

IF 4 2区 农林科学 Q2 NUTRITION & DIETETICS
Kepeng Liu, Haishou Fu, Yong Chen, Binfei Li, Huaqing Huang, Xiaozu Liao
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Abstract

Background and aimsAge-related cognitive impairment impacts a significant portion of the elderly population. Remnant cholesterol (RC) has attracted increased attention in relation to cardiovascular disease, diabetes, hypertension, and fatty liver disease. Nevertheless, its role in cognitive function is still enigmatic, prompting our exploration into the potential associations between them.MethodsA total of 1,331 participants from the NHANES (2011–2014) database, all aged over 60, were included in this investigation. Cognitive function was assessed using four widely applied tests, including the Consortium to Establish a Registry for Alzheimer’s Disease Word Learning (CERAD-WL), CERAD Delayed Recall (CERAD-DR), Animal Fluency Test (AFT), as well as Digit Symbol Substitution test (DSST). Z-score is calculated by scores from the above four tests. The association between RC, total cholesterol (TC) to RC and cognitive performance was assessed by logistic regression analyses. In addition, restricted cubic spline (RCS) regression was performed to assess non-linearity between RC and cognitive function. Subgroup analysis was performed to evaluate the robustness of the results in populations with relevant covariate variables.ResultsThose with Z-scores below the 25% quartile are defined as having cognitive impairment, totaling 498 individuals. Observationally, higher RC levels and a lower TC/RC were associated with an increased risk of cognitive impairment. After adjusting for confounding factors, the impact of RC levels on cognitive performance quartiles was consistent across various subgroups, except in individuals with trouble sleeping, no/unknown alcohol use, and no hypertension. Americans with high RC levels and trouble sleeping are more likely to develop cognitive impairment, with an odds ratio of 2.33 (95% CI: 1.18–4.59).ConclusionThis study suggests that higher RC levels and lower levels of TC/RC are associated with an increased likelihood of cognitive impairment, suggesting that RC can serve as a novel and convenient indicator for predicting the risk of cognitive impairment in the US population.
残余胆固醇与认知能力之间的关系:一项基于 NHANES 的研究
背景和目的与年龄相关的认知障碍影响着相当一部分老年人口。残余胆固醇(RC)与心血管疾病、糖尿病、高血压和脂肪肝的关系日益受到关注。然而,残余胆固醇在认知功能中的作用仍是一个谜,这促使我们探索两者之间的潜在联系。方法:本调查共纳入了 1,331 名来自 NHANES(2011-2014 年)数据库的参与者,他们都是 60 岁以上的老年人。认知功能采用四种广泛应用的测试进行评估,包括阿尔茨海默病单词学习(CERAD-WL)、CERAD延迟回忆(CERAD-DR)、动物流畅性测试(AFT)和数字符号替换测试(DSST)。Z 值由上述四项测试的得分计算得出。通过逻辑回归分析评估了RC、总胆固醇(TC)与RC和认知能力之间的关系。此外,还进行了限制性立方样条线(RCS)回归,以评估 RC 与认知功能之间的非线性关系。结果Z-scores低于25%四分位数的人被定义为有认知障碍,共有498人。观察发现,较高的 RC 水平和较低的 TC/RC 与认知障碍风险增加有关。在对混杂因素进行调整后,RC 水平对认知能力四分位数的影响在各个亚组中是一致的,但睡眠困难、未饮酒/未知饮酒和无高血压的人除外。结论本研究表明,RC水平越高、TC/RC水平越低,患认知障碍的可能性就越大,这表明RC可作为预测美国人群认知障碍风险的一个新颖而方便的指标。
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来源期刊
Frontiers in Nutrition
Frontiers in Nutrition Agricultural and Biological Sciences-Food Science
CiteScore
5.20
自引率
8.00%
发文量
2891
审稿时长
12 weeks
期刊介绍: No subject pertains more to human life than nutrition. The aim of Frontiers in Nutrition is to integrate major scientific disciplines in this vast field in order to address the most relevant and pertinent questions and developments. Our ambition is to create an integrated podium based on original research, clinical trials, and contemporary reviews to build a reputable knowledge forum in the domains of human health, dietary behaviors, agronomy & 21st century food science. Through the recognized open-access Frontiers platform we welcome manuscripts to our dedicated sections relating to different areas in the field of nutrition with a focus on human health. Specialty sections in Frontiers in Nutrition include, for example, Clinical Nutrition, Nutrition & Sustainable Diets, Nutrition and Food Science Technology, Nutrition Methodology, Sport & Exercise Nutrition, Food Chemistry, and Nutritional Immunology. Based on the publication of rigorous scientific research, we thrive to achieve a visible impact on the global nutrition agenda addressing the grand challenges of our time, including obesity, malnutrition, hunger, food waste, sustainability and consumer health.
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