Affiliations: [a] Department of Psychological Medicine, Yong Loo Lin School of Medicine, National University of Singapore, Singapore
| [b] Department of Biochemistry, Yong Loo Lin School of Medicine, National University of Singapore, Singapore
| [c] Department of Statistics and Applied Probability, National University of Singapore, Singapore
| [d] Department of Nutrition and Dietetics, Yishun Community Hospital, Singapore
| [e] Department of Dietetics, National University Hospital, Singapore
| [f] Duke-NUS Medical School, Singapore
Correspondence:
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Correspondence to: Dr. Lei Feng, Department of Psychological Medicine, National University of Singapore, NUHS Tower Block Level 9, 1E Kent Ridge Road, 119228, Singapore. Tel.: +65 67724511; Fax: +65 67772191; E-mail: [email protected].
Abstract: We examined the cross-sectional association between mushroom intake and mild cognitive impairment (MCI) using data from 663 participants aged 60 and above from the Diet and Healthy Aging (DaHA) study in Singapore. Compared with participants who consumed mushrooms less than once per week, participants who consumed mushrooms >2 portions per week had reduced odds of having MCI (odds ratio = 0.43, 95% CI 0.23–0.78, p = 0.006) and this association was independent of age, gender, education, cigarette smoking, alcohol consumption, hypertension, diabetes, heart disease, stroke, physical activities, and social activities. Our cross-sectional data support the potential role of mushrooms and their bioactive compounds in delaying neurodegeneration.
