Dietary Fat Intake and Cognitive Decline in Women With Type 2 Diabetes

DSpace/Manakin Repository

Dietary Fat Intake and Cognitive Decline in Women With Type 2 Diabetes

Citable link to this page


Title: Dietary Fat Intake and Cognitive Decline in Women With Type 2 Diabetes
Author: Devore, Elizabeth Ellen; Stampfer, Meir Jonathan; Breteler, Monique M.; Rosner, Bernard Alfred; Kang, Jae Hee Hee; Okereke, Olivia Ifeoma; Hu, Frank B.; Grodstein, Francine

Note: Order does not necessarily reflect citation order of authors.

Citation: Devore, Elizabeth E., Meir J. Stampfer, Monique M. B. Breteler, Bernard Rosner, Jae Hee Kang, Olivia Okereke, Frank B. Hu, and Francine Grodstein. 2009. Dietary Fat Intake and Cognitive Decline in Women With Type 2 Diabetes. Diabetes Care 32(4): 635-640.
Full Text & Related Files:
Abstract: OBJECTIVE: Individuals with type 2 diabetes have high risk of late-life cognitive impairment, yet little is known about strategies to modify risk. Targeting insulin resistance and vascular complications—both associated with cognitive decline—may be a productive approach. We investigated whether dietary fat, which modulates glucose and lipid metabolism, might influence cognitive decline in older adults with diabetes. RESEARCH DESIGN AND METHODS: Beginning in 1995–1999, we evaluated cognitive function in 1,486 Nurses' Health Study participants, aged ≥70 years, with type 2 diabetes; second evaluations were conducted 2 years later. Dietary fat intake was assessed regularly beginning in 1980; we considered average intake from 1980 (at midlife) through initial cognitive interview and also after diabetes diagnosis. We used multivariate-adjusted linear regression models to obtain mean differences in cognitive decline across tertiles of fat intake. RESULTS: Higher intakes of saturated and trans fat since midlife, and lower polyunsaturated to saturated fat ratio, were each highly associated with worse cognitive decline in these women. On a global score averaging all six cognitive tests, mean decline among women in the highest trans fat tertile was 0.15 standard units worse than that among women in the lowest tertile (95% CI −0.24 to −0.06, P = 0.002); this mean difference was comparable with the difference we find in women 7 years apart in age. Results were similar when we analyzed diet after diabetes diagnosis. CONCLUSIONS: These findings suggest that lower intakes of saturated and trans fat and higher intake of polyunsaturated fat relative to saturated fat may reduce cognitive decline in individuals with type 2 diabetes.
Published Version: doi:10.2337/dc08-1741
Other Sources:
Terms of Use: This article is made available under the terms and conditions applicable to Open Access Policy Articles, as set forth at
Citable link to this page:
Downloads of this work:

Show full Dublin Core record

This item appears in the following Collection(s)


Search DASH

Advanced Search