Asupan PUFA, Lemak Jenuh dan Kolesterol terhadap Fungsi Kognitif Lansia di Yogyakarta
Dietary Fats Intake and Cognitive Function Among Older Adults in Yogyakarta
Tiara Tivany S, Tony Arjuna, I Dewa Putu Pramantara
ABSTRACT
Background: The older adults population in the world and Indonesia continues to increase. Changes in cognitive function that can develop into dementia become a health problem for the older adults. The intake of saturated fat and cholesterol is known to increase the risk of cognitive decline, while PUFAs are protective against the risk of cognitive decline. Objective: To determine the relationship between changes in intake of saturated fat, PUFA and cholesterol on changes in cognitive function in the older adults in Yogyakarta. Mehods: Retrospective cohort design from 2015 and 2018 data on 343 elderly people aged 65 years in Yogyakarta City and Kulon Progo Regency. Food intake was assessed using the SQFFQ and cognitive function was assessed by a mini mental state examination (MMSE). Results: The older adults who experienced cognitive function impairment were 68%, an increase of 8.1% compared to 2015. There was no relationship between PUFA intake, saturated fat and cholesterol on cognitive function in the correlation analysis. Multivariate analysis of cognitive function showed that intake of PUFA (OR=1.13, CI95%0.60 – 2.09), saturated fat (OR=1.23, CI95%0.74 – 2.04) and SQFFQ cholesterol (OR=1.12, CI95%0.38 – 3.52) in total who are not well at risk of impaired cognitive function, but the results are not statistically significant. Age, area of residence and education history are risk factors for impaired cognitive function.. Conclusions: There is no relationship between changes in PUFA fat intake, saturated fat and cholesterol to changes in cognitive function of the elderly in Yogyakarta. However, age, area of residence and educational status are risk factors for impaired cognitive function.