The association of blood non-esterified fatty acid, saturated fatty acids, and polyunsaturated fatty acids levels with mild cognitive impairment in Chinese population aged 35–64 years: a cross-sectional study

ABSTRACT

Objectives

The aim of this study was to explore the correlation between blood profiles and cognitive functions or mild cognitive impairment (MCI) in the Chinese population aged 35–64 years old.

Methods

A cross-sectional study was performed, which recruited 675 Chinese adults aged 35–64 years old from Beijing, China. Their cognitive performance was assessed with Mini-Mental State Examination (MMSE) and Montreal Cognitive Assessment (MoCA), the serum lipids levels were measured by hexokinase method and colorimetric assay, and the plasma fatty acids profiles were analyzed by fast gas chromatography.

Results

Among the 675 participants, 84 (12.4%) had MCI. Age, years of education, saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs) were associated with MMSE scores (all P < 0.05). Age, years of education, smoking, drinking, non-esterified fatty acids (NEFAs), SFAs, MUFAs, n-3 polyunsaturated fatty acids (n-3 PUFAs) and n-6/n-3 PUFAs were associated with MoCA scores (all P < 0.05). Increased age (P = 0.002) and smoking (P = 0.028) were positively associated with the prevalence of MCI, while educational level (P = 0.005) and alcohol drinking (P = 0.003) both were negatively correlated to the prevalence of MCI. Elevated serum NEFAs (P = 0.032), high plasma SFAs (P = 0.023), and excessive polyunsaturated fatty acids (PUFAs) levels (P = 0.033) were significantly associated with increased frequency of MCI.

Conclusion

In the Chinese population aged 35–64 years, advanced age and cigarette smoking were risk factors of MCI, whereas higher educational level and alcohol drinking were protective factors for MCI. Excessive serum or plasma levels of NEFAs, SFAs and PUFAs were associated with an increased risk of MCI.

KEYWORDS:

• Mild cognitive impairment
• non-esterified fatty acids
• saturated fatty acids
• polyunsaturated fatty acids
• plasma
• serum

Disclosure statement

No potential conflict of interest was reported by the authors.

Notes on contributors

Rong Fan, female, Department of Nutrition and Food Hygiene, School of Public Health, Capital Medical University, a first-year master student. Main research direction is nutrition and chronic diseases related to advanced age.

Lei Zhao, male, Department of Molecular Physiology and Biophysics, Holden Comprehensive Cancer Center, University of Iowa Carver College of Medicine.

Bing-jie Ding, female, Department of Clinical Nutrition, Capital Medical University Affiliated Beijing Friendship Hospital, Main research direction is nutrition and chronic diseases.

Rong Xiao, female, Department of Nutrition and Food Hygiene, School of Public Health, Capital Medical University, professor. Main research direction is dietary nutrition and degenerative diseases.

Wei-wei Ma, female, Department of Nutrition and Food Hygiene, School of Public Health, Capital Medical University, associate professor. Main research direction is nutrition and chronic diseases related to advanced age.

Additional information

Funding

This work was supported by grants from the National Natural Science Foundation of China (grant numbers 81773406, 81472982), Scientific Research Common Program of Beijing Municipal Commission of Education (grant number KM201710025007) and Support Project of High-level Teachers in Beijing Municipal Universities in the Period of 13th Five-year Plan (grant number CIT&TCD201704096).