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April 10, 2018; 90 (15 Supplement) April 24, 2018

MIND Diet Slows Cognitive Decline in Stroke Survivors (P3.216)

Laurel Cherian, Yamin Wang, Keiko Fukuda, Sue Leurgans, Neelum Aggarwal, Martha Clare Morris
First published April 9, 2018,
Laurel Cherian
1Neurological Sciences, Rush University Medical Center Chicago IL United States
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Yamin Wang
2Rush University Medical Center Chicago IL United States
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Keiko Fukuda
2Rush University Medical Center Chicago IL United States
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Sue Leurgans
1Neurological Sciences, Rush University Medical Center Chicago IL United States
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Neelum Aggarwal
3Rush Alzheimer’s Disease Center Chicago IL United States
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Martha Clare Morris
2Rush University Medical Center Chicago IL United States
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Citation
MIND Diet Slows Cognitive Decline in Stroke Survivors (P3.216)
Laurel Cherian, Yamin Wang, Keiko Fukuda, Sue Leurgans, Neelum Aggarwal, Martha Clare Morris
Neurology Apr 2018, 90 (15 Supplement) P3.216;

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Abstract

Objective: To determine the role of diet pattern on cognitive decline in stroke survivors

Background: Stroke survivors are at increased risk of cognitive decline and dementia. Studies have shown that the MIND diet (a hybrid of the Mediterranean and Dash diets) slows cognitive decline in the general population, but it is not known whether the diet may also be effective in stroke survivors.

Design/Methods: A total of 108 participants from an observational prospective cohort study with a history of stroke at their baseline enrollment were assessed annually for an average of 4.7 years of follow-up. Participants with baseline dementia, missing or invalid baseline dietary evaluations, or less than two cognitive assessments were excluded. Cognition in five cognitive domains were assessed using structured clinical evaluations that included a battery of 19 cognitive tests. MIND diet scores were computed using a valid food frequency questionnaire. Dietary components of the MIND diet included whole grains, green leafy and other vegetables, berries, beans, nuts, lean meats, fish, poultry, and olive oil and less consumption of regular cheese, butter and sweets. MIND diet scores were modeled in tertiles. Change in global cognitive scores was regressed on baseline MIND score using linear mixed models adjusted for age and other potential confounders.

Results: In the age adjusted model, the top tertile of MIND diet scores versus the lowest tertile was positively associated with a slower rate of global cognitive decline (β = .08; P = .02.) With further adjustment for sex, education, apo-E4, late-life cognitive activity, caloric intake, physical activity, and smoking the association remained unchanged (β = .08; P = .03).

Conclusions: High adherence to the MIND diet was associated with slower rate of cognitive decline in stroke survivors. A dietary intervention trial would be necessary to validate the role of the diet in long-term outcomes for stroke survivors.

Disclosure: Dr. Cherian has nothing to disclose. Dr. Wang has nothing to disclose. Dr. Fukuda has nothing to disclose. Dr. Leurgans has nothing to disclose. Dr. Aggarwal has received personal compensation for consulting, serving on a scientific advisory board, speaking, or other activities with MERCK Consulting, Lilly Education Advisory Board. Dr. Morris has nothing to disclose.

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