The effect of fruit and vegetable consumption on the decreased risk of mild cognitive impairment in patients referring to health examination centers ‒ A systematic review and meta-analysis.
Source: PubMed, NCBI / U.S. National Library of Medicine
Introduction: nutritional factors play an essential role in the occurrence of cognitive impairment. The present study aimed to investigate the effect of fruit and vegetable consumption on the decreased risk of mild cognitive impairment in patients referring to health examination centers. Methods: a comprehensive search was conducted across five electronic bibliographic databases. Two groups of keywords were selected for search in the databases. Two independent researchers screened and selected the studies by examining the titles and abstracts. Two evaluators gathered essential details from the chosen studies. To assess the quality of the studies, appraisal instruments from the Joanna Briggs Institute (JBI) were utilized. Moreover, a meta-analysis was performed focusing on the values of the odds ratio. Results: 38 studies were entered into the study; 36 studies (94.7 percent) revealed that fruit and vegetable consumption can affect the occurrence of mild cognitive impairment. The values of the odds ratio related to the effect of vegetable consumption and fruit intake on the decreased risk of mild cognitive impairment were between 0.20 to 0.82 and 0.14 to 0.92, respectively. The results showed that vegetable consumption [odds ratio: 0.60 (95 % CI: 0.40 to 0.79)] and fruit intake [odds ratio: (95 % CI: 0.46 to 0.86)] can decrease the risk of MCI. Conclusions: the results revealed that fruit and vegetable consumption can significantly decrease the risk of mild cognitive impairmen
Abstract
Introduction: nutritional factors play an essential role in the occurrence of cognitive impairment. The present study aimed to investigate the effect of fruit and vegetable consumption on the decreased risk of mild cognitive impairment in patients referring to health examination centers. Methods: a comprehensive search was conducted across five electronic bibliographic databases. Two groups of keywords were selected for search in the databases. Two independent researchers screened and selected the studies by examining the titles and abstracts. Two evaluators gathered essential details from the chosen studies. To assess the quality of the studies, appraisal instruments from the Joanna Briggs Institute (JBI) were utilized. Moreover, a meta-analysis was performed focusing on the values of the odds ratio. Results: 38 studies were entered into the study; 36 studies (94.7 percent) revealed that fruit and vegetable consumption can affect the occurrence of mild cognitive impairment. The values of the odds ratio related to the effect of vegetable consumption and fruit intake on the decreased risk of mild cognitive impairment were between 0.20 to 0.82 and 0.14 to 0.92, respectively. The results showed that vegetable consumption [odds ratio: 0.60 (95 % CI: 0.40 to 0.79)] and fruit intake [odds ratio: (95 % CI: 0.46 to 0.86)] can decrease the risk of MCI. Conclusions: the results revealed that fruit and vegetable consumption can significantly decrease the risk of mild cognitive impairment. Therefore, it is suggested that preventive plans for fruit and vegetable consumption should be implemented, especially in low- and middle-income countries.