Ability of elderly women with cognitive decline in food preparation and related factors: Neuropsychology/Neuropsychological correlates of physiologic markers of cognitive decline/Dementia. (7th December 2020)

• Record Type: Journal Article
• Authors: Eguchi, Yoko; Matsuda, Yukiko; Matsuoka, Teruyuki; Kato, Yuka; Ueno, Daisuke; Mimura, Masaru; Narumoto, Jin
• Is Part Of: Alzheimer's & dementia. Volume 16(2020)Supplement 6
• Page Start: n/a
• Page End: n/a
• Publication Date: 2020-12-07
• Subjects: Alzheimer's disease -- Periodicals; Alzheimer Disease -- Periodicals; Dementia -- Periodicals; Démence; Maladie d'Alzheimer; Périodique électronique (Descripteur de forme); Ressource Internet (Descripteur de forme); 616.83
• DOI: 10.1002/alz.042332
• Languages: English
• ISSNs: 1552-5260

Abstract

Abstract: Background: Food preparation is an instrumental activity of daily living (IADL) affected by even mild cognitive decline. People with cognitive decline may perform some tasks of food preparation if done routinely and with prior proficiency. In Japan, women commonly prepare food owing to the cultural background, but few studies have investigated the impact of dementia in women on food preparation. The aim of the present study was to investigate the relationship between dietary abilities and cognitive and physical decline in the elderly women suspected with dementia. Method: The subjects were 220 women, aged 65 years or older, who visited a hospital with signs of dementia in the period from February 1, 2017 to April 30, 2019. Information on the social background, ability to prepare food (higher IADL stage indicating worse performance), cognitive function, and physical status (body mass index, nutritional status) was obtained from clinical records. Result: The mean age of the subjects was 79.6 ± 6.3 years, and 72.6% of them prepared food (including delivery) at least once a day. Regarding the ability of food preparation, 96, 30, 43, 32, and 19 people were in stages 1 (plans, prepares, and serves adequate meals independently), 2, 3, 4 (needs to have meals prepared and served), and unknown, respectively. The total Mini‐Mental State Exam (MMSE) scores for stages 1, 2, 3, and 4 were 23.2 ± 4.1, 20.3 ± 3.5, 19.4 ± 5.1, and 15.9 ± 5.5, respectively. Of the patients in stage 1, 51.0% had cognitive decline. The analysis of variance revealed significant differences in MMSE, Alzheimer's Disease Assessment Scale scores and serum albumin levels among food preparation stages (F (3, 197) = 23.1; F (3, 194) = 23.18; F (3, 190) = 8.1; p ≤0.001). Conclusion: Higher food preparation ability is associated with higher cognitive function and better nutritional status. While approximately half of the women with reduced cognitive function sustain their food preparation ability, some women, despite good cognitive function, do not. Therefore, individualized interventions are necessary in food preparation.