(PTFS13-01-26) Association Between Healthy Eating Index Adequacy Components and Domains of Cognitive Function in Midlife Latino Adults at Risk for Alzheimer’s Disease

Objectives: A nutrient-dense diet has a protective effect against cognitive decline caused by oxidative stress and chronic neuroinflammation, which increases the risk of Alzheimer’s disease (AD). Still, studies are limited on nutrient-dense food groups and cognitive function in the Latino population. This study examines the association between the Healthy Eating Index-2020 (HEI-2020) adequacy components and cognitive function in midlife Latino individuals at risk for AD.

Methods: Cross-sectional data were analyzed for adults 40–60 years at risk for AD (n=128), who consented and enrolled in the Tri-Sleep Study in South Florida. Demographic data were collected, and the National Alzheimer’s Disease Coordinating Center (NACC) UDS 3.0 neurophysiological battery was administered to assess attention, processing speed, executive function, verbal episodic memory, language, and the visual-spatial domain. The Automated Self-Administered Dietary Assessment tool assessed dietary intake using three 24-hour recalls, and scores for HEI-2020 were calculated. Wrist-worn actigraphy assessed physical activity and sleep. Body mass index (BMI) was calculated as weight(kg)/height(m²). Linear regression models examining the association between HEI-2020 and cognitive function were adjusted for age, sex, race, education, income, BMI, total calories, and physical activity.

Results: The median age was 53.2 years (IQR: 49.2,56.5), 80% of the participants were White and females, 100% were Hispanic/Latino. The median HEI total score was 54 (IQR: 44, 66). In a multivariable regression model, higher intake of whole grains was significantly associated with higher processing speed (β= 0.642, 95% CI: 0.106, 1.179, p = 0.019). In a multivariable regression model with HEI-2020 scores for fruits, vegetables, greens and beans, higher whole grain intake remained significantly associated with faster processing speed (β= 0.711, 95% CI: 0.159, 1.263, p = 0.012).

Conclusions: The results suggest that a diet higher in whole grains may support better processing speed at midlife. Thus, maintaining cognitive health is critical to prevent decline linked to neuroinflammation and oxidative stress. Future studies should determine the specific whole-grain intake needed to support cognitive health and inform dietary guidelines for healthy aging.

Funding Sources: NIMHD FIU-RCMI