医学信息2026，Vol.39Issue(4)：166-169,4.DOI:10.3969/j.issn.1006-1959.2026.04.031
中医营养学视角下食物性与味对老年人轻度认知功能障碍影响的病例对照研究
A Case-control Study on the Effects of Food Properties and Taste on Mild Cognitive Impairment in the Elderly from the Perspective of Traditional Chinese Medicine Nutrition
摘要
Abstract
Objective To investigate the relationship between the dietary properties,taste,and mild cognitive impairment in the elderly.Methods Totally 216 cases of MCI patients aged 60 years or older who were treated at community hospitals in Hangzhou from August 2020 to October 2022 were selected as MCI group.According to the principle of gender,education level,and age±3 years,432 non-MCI individuals were matched as NMCI group.The two groups were followed up for 72 hours on diet.The Logistic regression analysis model was used to analyze the impact of dietary properties and taste on MCI.Results The univariate Logistic regression analysis showed that there were statistical differences in the frequency of cold,hot,neutral,sour,sweet,salty,and bland food intake between the MCI group and the NMCI group(P≤0.05).The multivariate Logistic regression analysis showed that the frequency of hot(OR=0.162,95%CI:0.030-0.878)and neutral(OR=0.821,95%CI:0.711-0.947)food intake was significantly higher,which was a protective factor for cognitive function(P≤0.05).Conclusion Elderly people should eat more hot and neutral food to slow down the development of MCI.关键词
轻度认知功能障碍/饮食/性/味Key words
Mild cognitive impairment/Diet/Properties/Tastes分类
医药卫生引用本文复制引用
吴毅巧,王睿,徐芳,庄淑涵..中医营养学视角下食物性与味对老年人轻度认知功能障碍影响的病例对照研究[J].医学信息,2026,39(4):166-169,4.基金项目
1.2021年度浙江省中医药优秀青年人才基金项目(编号:2021ZQ027) （编号:2021ZQ027）
2.2021年度天津市卫生健康委课题(编号:2021118) （编号:2021118）
