The purpose of this thesis was to investigate fatty acid intake as a predictor of cognitive function among Americans 60 years or older. The study investigated the relationship between monounsaturated fatty acids (MUFA), omega-3 fatty acids, omega-6 fatty acids and saturated fatty acids (SFA) using NHANES data gathered from a nationally representative sample. Previous literature suggests that regular intake of MUFA and omega-3 fatty acids contributes to healthy vasculature of the brain, reduced inflammation, and prolonged cognitive function, while intake of saturated fatty acids and omega-6 fatty acids has been associated with poor cognitive outcomes. Multiple regression models were used to investigate the impacts of omega-3 fatty acids, omega-6 fatty acids, MUFA, and SFA on cognitive function using the Digit Symbol Substitution Test for cognitive function. This study did not find fatty acid consumption as a significant predictor of cognitive function. Further research comparing cognitive function with current dietary patterns is necessary as the prevalence of mild cognitive impairment and dementia disorders in the United States continues to rise.
|Commitee:||Hill, Michael, Wang, Long|
|School:||California State University, Long Beach|
|Department:||Family and Consumer Sciences|
|School Location:||United States -- California|
|Source:||MAI 56/05M(E), Masters Abstracts International|
|Keywords:||Cognition, Dementia, Dietary fat, Fatty acids, NHANES|
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