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dc.contributor.authorDevore, Elizabeth Ellen
dc.contributor.authorStampfer, Meir Jonathan
dc.contributor.authorBreteler, Monique M.
dc.contributor.authorRosner, Bernard Alfred
dc.contributor.authorKang, Jae Hee Hee
dc.contributor.authorOkereke, Olivia Ifeoma
dc.contributor.authorHu, Frank B.
dc.contributor.authorGrodstein, Francine
dc.date.accessioned2010-09-30T13:42:01Z
dc.date.issued2009
dc.identifier.citationDevore, 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.en_US
dc.identifier.issn0149-5992en_US
dc.identifier.urihttp://nrs.harvard.edu/urn-3:HUL.InstRepos:4454164
dc.description.abstractOBJECTIVE: 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.en_US
dc.description.sponsorshipStatisticsen_US
dc.language.isoen_USen_US
dc.publisherAmerican Diabetes Associationen_US
dc.relation.isversionofdoi:10.2337/dc08-1741en_US
dc.relation.hasversionhttp://www.ncbi.nlm.nih.gov/pmc/articles/PMC2660474/pdf/en_US
dash.licenseOAP
dc.subjectepidemiologyen_US
dc.subjecthealth services researchen_US
dc.titleDietary Fat Intake and Cognitive Decline in Women With Type 2 Diabetesen_US
dc.typeJournal Articleen_US
dc.description.versionVersion of Recorden_US
dc.relation.journalDiabetes Careen_US
dash.depositing.authorRosner, Bernard Alfred
dc.date.available2010-09-30T13:42:01Z
dc.identifier.doi10.2337/dc08-1741*
dash.contributor.affiliatedDevore, Elizabeth
dash.contributor.affiliatedOkereke, Olivia
dash.contributor.affiliatedBreteler, Monique
dash.contributor.affiliatedKang, Jae Hee
dash.contributor.affiliatedRosner, Bernard
dash.contributor.affiliatedHu, Frank
dash.contributor.affiliatedGrodstein, Francine
dash.contributor.affiliatedStampfer, Meir


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