Hostname: page-component-76fb5796d-vfjqv Total loading time: 0 Render date: 2024-04-26T09:28:12.939Z Has data issue: false hasContentIssue false
  • English
  • Français

Mushroom intake and risk of incident disabling dementia: the Circulatory Risk in Communities Study (CIRCS)

Published online by Cambridge University Press:  19 January 2024

Shoko Aoki ,
Kazumasa Yamagishi Open the ORCID record for Kazumasa Yamagishi [Opens in a new window] ,
Kotatsu Maruyama ,
Ai Ikeda ,
Masanori Nagao ,
Hiroyuki Noda ,
Mitsumasa Umesawa ,
Mina Hayama-Terada ,
Isao Muraki Open the ORCID record for Isao Muraki [Opens in a new window]  and
Chika Okada
...Show all authors
Shoko Aoki
Affiliation:
Department of Public Health Medicine, Institute of Medicine, and Health Services Research and Development Center, University of Tsukuba, Tsukuba, Japan Doctoral Program in Medical Sciences, Graduate School of Comprehensive Human Sciences, University of Tsukuba, Tsukuba, Japan Ibaraki Western Medical Center, Chikusei, Japan
Kazumasa Yamagishi*
Affiliation:
Department of Public Health Medicine, Institute of Medicine, and Health Services Research and Development Center, University of Tsukuba, Tsukuba, Japan Ibaraki Western Medical Center, Chikusei, Japan
Kotatsu Maruyama
Affiliation:
Department of Bioscience, Graduate School of Agriculture, Ehime University, Matsuyama, Japan
Ai Ikeda
Affiliation:
Department of Public Health, Juntendo University, Tokyo, Japan
Masanori Nagao
Affiliation:
Department of Epidemiology, Fukushima Medical University School of Medicine, Fukushima, Japan
Hiroyuki Noda
Affiliation:
Public Health, Department of Social Medicine, Osaka University Graduate School of Medicine, Suita, Japan
Mitsumasa Umesawa
Affiliation:
Department of Public Health Medicine, Institute of Medicine, and Health Services Research and Development Center, University of Tsukuba, Tsukuba, Japan Dokkyo Medical University, School of Medicine, Mibu, Japan
Mina Hayama-Terada
Affiliation:
Yao City Public Health Center, Yao, Japan
Isao Muraki
Affiliation:
Public Health, Department of Social Medicine, Osaka University Graduate School of Medicine, Suita, Japan
Chika Okada
Affiliation:
Department of Public Health, Kindai University, Osakasayama, Japan
Mari Tanaka
Affiliation:
Department of Public Health, Kindai University, Osakasayama, Japan
Rie Kishida
Affiliation:
Department of Public Health Medicine, Institute of Medicine, and Health Services Research and Development Center, University of Tsukuba, Tsukuba, Japan Saw Swee Hock School of Public Health, National University of Singapore, Singapore
Tomomi Kihara
Affiliation:
Department of Public Health Medicine, Institute of Medicine, and Health Services Research and Development Center, University of Tsukuba, Tsukuba, Japan
Midori Takada
Affiliation:
Epidemiology Section, Division of Public Health, Osaka Institute of Public Health, Osaka, Japan
Yuji Shimizu
Affiliation:
Epidemiology Section, Division of Public Health, Osaka Institute of Public Health, Osaka, Japan
Tetsuya Ohira
Affiliation:
Department of Epidemiology, Fukushima Medical University School of Medicine, Fukushima, Japan
Hironori Imano
Affiliation:
Department of Public Health, Kindai University, Osakasayama, Japan
Tomoko Sankai
Affiliation:
Department of Public Health and Nursing, Institute of Medicine, University of Tsukuba, Tsukuba, Japan
Takeo Okada
Affiliation:
Osaka Center for Cancer and Cardiovascular Disease Prevention, Osaka, Japan
Takeshi Tanigawa
Affiliation:
Department of Public Health, Juntendo University, Tokyo, Japan
Akihiko Kitamura
Affiliation:
Yao City Public Health Center, Yao, Japan
Masahiko Kiyama
Affiliation:
Osaka Center for Cancer and Cardiovascular Disease Prevention, Osaka, Japan
Hiroyasu Iso
Affiliation:
Department of Public Health Medicine, Institute of Medicine, and Health Services Research and Development Center, University of Tsukuba, Tsukuba, Japan Institute for Global Health Policy Research, Bureau of International Health Cooperation, National Center for Global Health and Medicine, Tokyo, Japan
*
*Corresponding author: Kazumasa Yamagishi, email yamagishi.kazumas.ge@u.tsukuba.ac.jp
Get access Rights & Permissions [Opens in a new window]

Abstract

It is uncertain whether dietary intake of mushrooms rich in dietary fibre and several antioxidants is associated with a lower risk of dementia. We sought to examine prospectively the association between mushroom intake and the risk of disabling dementia. We performed a prospective study involving 3750 people aged 40 to 64 years residing in three communities who participated in an annual cardiovascular risk survey from 1985 to 1999. Cases of incident disabling dementia were surveyed from 1999 to 2020. We calculated the hazard ratios (HR) and 95 % CI for incident total dementia according to mushroom intake among participants with or without a history of stroke. During a mean 16·0 years’ follow-up in 3739 eligible participants, 670 people developed disabling dementia. For women, mushroom intake was inversely associated with the risk of total dementia and the association was confined to dementia without a history of stroke. The multivariable HR (95 % CI) for total dementia in women were 0·81 (0·62, 1·06) for mushroom intake of 0·1–14·9 g/d and 0·56 (0·42, 0·75) for mushroom intake above 15·0 g/d (Pfor trend = 0·003) compared with no intake. The corresponding HR (95 % CI) for dementia without a history of stroke were 0·66 (0·47, 0·93) and 0·55 (0·38, 0·79) (Pfor trend = 0·01). In men, no associations were observed between mushroom intake and the risk of disabling dementia. Among Japanese women, dietary mushroom intake was associated with a lower risk of disabling dementia.

Keywords

MushroomDementiaGeneral populationFollow-up study
Type
Research Article
Information
British Journal of Nutrition , Volume 131 , Issue 9 , 14 May 2024 , pp. 1641 - 1647
Check for updates
Copyright
© The Author(s), 2024. Published by Cambridge University Press on behalf of The Nutrition Society

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Nanri, A, Shimazu, T, Ishihara, J, et al. (2012) Reproducibility and validity of dietary patterns assessed by a food frequency questionnaire used in the 5-year follow-up survey of the Japan public health center-based prospective study. J Epidemiol 22, 205–215.CrossRefGoogle ScholarPubMed
Yamagishi, K, Maruyama, K, Ikeda, A, et al. (2022) Dietary fiber intake and risk of incident disabling dementia: the circulatory risk in communities study. Nutr Neurosci 26, 148–155.CrossRefGoogle ScholarPubMed
Zhang, S, Tomata, Y, Sugiyama, K, et al. (2017) Mushroom consumption and incident dementia in elderly Japanese: the Ohsaki Cohort 2006 Study. J Am Geriatr Soc 65, 1462–1469.10.1111/jgs.14812CrossRefGoogle ScholarPubMed
Mori, K, Inatomi, S, Ouchi, K, et al. (2009) Improving effects of the mushroom Yamabushitake (Hericium erinaceus) on mild cognitive impairment: a double-blind placebo-controlled clinical trial. Phytother Res 23, 367–372.CrossRefGoogle ScholarPubMed
Feng, L, Cheah, IK-M, Ng, MM-X, et al. (2019) The association between mushroom consumption and mild cognitive impairment: a community-based cross-sectional study in Singapore. J Alzheimers Dis 68, 197–203.CrossRefGoogle ScholarPubMed
Ba, DM, Gao, X, Al-Shaar, L, et al. (2022) Mushroom intake and cognitive performance among US older adults: the National Health and Nutrition Examination Survey, 2011–2014. Br J Nutr 128, 2241–2248.CrossRefGoogle ScholarPubMed
Nurk, E, Refsum, H, Drevon, CA, et al. (2010) Cognitive performance among the elderly in relation to the intake of plant foods. The Hordaland Health Study. Br J Nutr 104, 1190–1201.10.1017/S0007114510001807CrossRefGoogle Scholar
Yamagishi, K, Muraki, I, Kubota, Y, et al. (2019) The Circulatory Risk in Communities Study (CIRCS): a long-term epidemiological study for lifestyle-related disease among Japanese men and women living in communities. J Epidemiol 29, 83–91.10.2188/jea.JE20180196CrossRefGoogle ScholarPubMed
Ministry of Education, Culture, Sports, Science and Technology (2015) Standard Tables of Food Composition in Japan, 7th revised ed. Tokyo: Ministry of Education, Culture, Sports, Science and Technology.Google Scholar
Aoki, S, Yamagishi, K, Maruyama, K, et al. (2021) Dietary intake of tocopherols and risk of incident disabling dementia. Sci Rep 11, 16429.CrossRefGoogle ScholarPubMed
Tamiya, N, Noguchi, H, Nishi, A, et al. (2011) Population ageing and wellbeing: lessons from Japan’s long-term care insurance policy. Lancet 378, 1183–1192.CrossRefGoogle ScholarPubMed
Health and Welfare Bureau for the Elderly M of H labour and Welfare (1993) Standardized Assessment Manual for the Grade of Activity Daily Living Related to Dementia among Elderly with Dementia. Tokyo: Ministry of Labour & Employment.Google Scholar
Ikeda, A, Yamagishi, K, Tanigawa, T, et al. (2008) Cigarette smoking and risk of disabling dementia in a Japanese rural community: a nested case-control study. Cerebrovasc Dis 25, 324–331.CrossRefGoogle Scholar
Noda, H, Yamagishi, K, Ikeda, A, et al. (2018) Identification of dementia using standard clinical assessments by primary care physicians in Japan. Geriatr Gerontol Int 18, 738–744.CrossRefGoogle ScholarPubMed
Hisano, S (2009) The relationship between Revised Hasegawa Dementia Scale (HDS-R), Mini-Mental State Examination (MMSE) and bed-fast scale, dementia scale. Jpn J Geriatr Psychiatr 20, 883–891.Google Scholar
Iso, H, Rexrode, K, Hennekens, CH, et al. (2000) Application of computer tomography-oriented criteria for stroke subtype classification in a prospective study. Ann Epidemiol 10, 81–87.10.1016/S1047-2797(99)00040-XCrossRefGoogle ScholarPubMed
Shimamoto, T, Komachi, Y, Inada, H, et al. (1989) Trends for coronary heart disease and stroke and their risk factors in Japan. Circulation 79, 503–515.10.1161/01.CIR.79.3.503CrossRefGoogle ScholarPubMed
Imano, H, Iso, H, Kiyama, M, et al. (2012) Non-fasting blood glucose and risk of incident coronary heart disease in middle-aged general population: the Circulatory Risk in Communities Study (CIRCS). Prev Med (Baltim) 55, 603–607.CrossRefGoogle ScholarPubMed
Matt, SM, Allen, JM, Lawson, MA, et al. (2018) Butyrate and dietary soluble fiber improve neuroinflammation associated with aging in mice. Front Immunol 9, 1832.CrossRefGoogle ScholarPubMed
Shi, H, Ge, X, Ma, X, et al. (2021) A fiber-deprived diet causes cognitive impairment and hippocampal microglia-mediated synaptic loss through the gut microbiota and metabolites. Microbiome 9, 223.10.1186/s40168-021-01172-0CrossRefGoogle ScholarPubMed
Kennedy, KM, Rodrigue, KM, Devous, MD, et al. (2012) Effects of beta-amyloid accumulation on neural function during encoding across the adult lifespan. Neuroimage 62, 1–8.CrossRefGoogle ScholarPubMed
Butterfield, D, Castegna, A, Pocernich, C, et al. (2002) Nutritional approaches to combat oxidative stress in Alzheimer’s disease. J Nutr Biochem 13, 444.10.1016/S0955-2863(02)00205-XCrossRefGoogle ScholarPubMed
Szczechowiak, K, Diniz, BS & Leszek, J (2019) Diet and Alzheimer’s dementia - nutritional approach to modulate inflammation. Pharmacol Biochem Behav 184, 172743.10.1016/j.pbb.2019.172743CrossRefGoogle ScholarPubMed
Borodina, I, Kenny, LC, McCarthy, CM, et al. (2020) The biology of ergothioneine, an antioxidant nutraceutical. Nutr Res Rev 33, 190–217.CrossRefGoogle ScholarPubMed
Yang, N-C, Lin, H-C, Wu, J-H, et al. (2012) Ergothioneine protects against neuronal injury induced by β-amyloid in mice. Food Chem Toxicol 50, 3902–3911.CrossRefGoogle ScholarPubMed
Cheah, IK, Feng, L, Tang, RMY, et al. (2016) Ergothioneine levels in an elderly population decrease with age and incidence of cognitive decline; a risk factor for neurodegeneration? Biochem Biophys Res Commun 478, 162–167.CrossRefGoogle Scholar
Schuessel, K, Leutner, S, Cairns, NJ, et al. (2004) Impact of gender on upregulation of antioxidant defence mechanisms in Alzheimer’s disease brain. J Neural Transm (Vienna) 111, 1167–1182.Google ScholarPubMed
Iguchi, K, Nagashima, K, Mochizuki, J, et al. (2023) Enokitake mushroom and its active component, adenosine, which restores testosterone production in impaired and fatigued mouse models. Nutrients 15, 2142.CrossRefGoogle ScholarPubMed
Lv, W, Du, N, Liu, Y, et al. (2016) Low testosterone level and risk of Alzheimer’s Disease in the elderly men: a systematic review and meta-analysis. Mol Neurobiol 53, 2679–2684.CrossRefGoogle Scholar
Yeap, BB & Flicker, L (2022) Testosterone, cognitive decline and dementia in ageing men. Rev Endocr Metab Disord 23, 1243–1257.CrossRefGoogle ScholarPubMed
Ministry of Health Labour and Welfare (2016) The National Health and Nutrition Survey in Japan. https://www.mhlw.go.jp/bunya/kenkou/eiyou/h26-houkoku.html (accessed March 2022).Google Scholar
Nishi, N, Horikawa, C & Murayama, N (2017) Characteristics of food group intake by household income in the National Health and Nutrition Survey, Japan. Asia Pac J Clin Nutr 26, 156–159.Google ScholarPubMed
Supplementary material: File

Aoki et al. supplementary material

Aoki et al. supplementary material
Download Aoki et al. supplementary material(File)
File 37.2 KB