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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)