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Table 5 Participant’s neuropsychological characteristics after 1 year according to extra virgin olive oil-intake

From: Effect of the replacement of dietary vegetable oils with a low dose of extravirgin olive oil in the Mediterranean Diet on cognitive functions in the elderly

 

MeDiet (N = 55)

MeDiet plus EVOO (N = 55)

p value

MMSE

25.6 (1.8)

25.9 (1.3)

0.24

ΔMMSE

0.96 (1.1)

1.3 (1.1)

0.08

ADAS-Cog

12.5 (3.6)

12.4 (4.6)

0.84

ΔADAS-Cog

− 1.6 (2.4)

− 3.0 (3.3)

0.018

ΔADAS-Cog (adjusteda)

− 1.6 (0.4)

− 3.0 (0.4)

0.024

ADL

6.0 (0.1)

6.0 (0.1)

0.50

IADL

8.0 (0.1)

8.0 (0.1)

0.32

VF

25 (7)

25 (6)

0.78

BDI-III

11 (6)

12 (6)

0.56

  1. EVOO extra virgin olive oil, MMSE mini mental state examination, ADAS-Cog Alzheimer’s disease assessment scale-cognitive sub-scale, ADL activities of daily living, IADL instrumental activities of daily living, VF verbal fluency, BDI-III Beck depression inventory, Δ difference
  2. aAdjusted mean and standard deviation for alcohol and cheeses (baseline intake) and carbohydrates, fruit and milk (intake after 1 year)
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Journal of Translational Medicine

ISSN: 1479-5876

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