Categories


Nutrition

Measures of nutrition are based on the Rush Food Frequency Questionnaire (FFQ). The FFQ is a more than 142-item semi-quantitative assessment tool for the usual intake of food and beverages during the past year. This is a modified version of the Harvard-FFQ. This FFQ version includes modifications to capture the foods that have existing scientific evidence for brain health with detailed questions on berries, leafy greens, olive oil, and whole grain. The FFQ also includes questions on vitamin supplement use and other eating behaviors such as consuming whole grain and low-fat food options.

Subcategories

Diet scores

The dietary patterns include a combination of various food components. The diet pattern scores prioritized in our data are those with compelling scientific evidence on brain health and related outcomes.

DASH diet score Dietary Approach to Stop Hypertension (DASH) diet score
MedDiet score Mediterranean diet score (MedDiet score)
MIND diet score Mediterranean-DASH diet intervention for neurodegenerative delay (MIND) diet score

Dietary components

This includes different primary food components of a diet. We also use these components to compute our diet scores.

Dietary components/food groupsIncluded in MIND scoreIncluded in MedDiet scoreDescription
MIND20221_evooXXOlive oil consumed as primary oil (Yes/No)
MIND20222_othveg_wkX Total servings of vegetables consumed per week (excluding green leafy vegetables)
MIND20223_leafygreen_wkX Total servings of green leafy vegetables consumed per week1
MIND20224_berry_wkX Total servings of berries consumed per week (one serving is 1/2 cup of berries as per WWEIA data for older adults)2
MIND20225_bean_wkXX*Total servings beans/legumes/lentils consumed per week3
MIND20226_fish_wkXXTotal servings of fish/seafood consumed per week (fried fish not included)4
MIND20227_redmeat_wkXXTotal servings of red and processed meat consumed per week3
MIND20228_chicken_wkXXTotal servings of poultry consumed per week (fried chicken not included)
MIND20229_friedfood_wkX Total servings of fried food consumed per week3
MIND202210_nut_wkXX*Total servings of nuts consumed per week
MIND202211_wholegrain_wkXXTotal servings of whole grains consumed per week (includes grains, multi/wholegrain bread, pasta, pizza, oats or cereals with carbohydrate/fiber ratio <10)
MIND202212_pastr_wkX Total servings of pastries and sweets consumed per week3
MIND202213_butter_wkX Total servings of butter and margarine consumed per week
MIND202214_cheese2_wkXXTotal servings of full-fat cheese consumed per week
MIND202215_wine_wkX Total servings of wine consumed per week
fruit_wk XTotal servings of any fruit consumed per week

*In MedDiet score, beans/legumes and nuts are combined as one component.

References:

  1. Morris MC, Wang Y, Barnes LL, Bennett DA, Dawson-Hughes B, Booth SL. Nutrients and bioactives in green leafy vegetables and cognitive decline: Prospective study. Neurology 2018;90:e214-e222. PubMed PMID: 29263222 PubMedCentral PMCID: PMC5772164
  2. Agarwal P, Holland TM, James BD, et al. Pelargonidin and Berry Intake Association with Alzheimer's Disease Neuropathology: A Community-Based Study. Journal of Alzheimer's disease : JAD 2022;88:653-661. PubMed PMID: 35694918 PubMedCentral PMCID: PMC10903634
  3. Agarwal P, Leurgans SE, Agrawal S, et al. Association of Mediterranean-DASH Intervention for Neurodegenerative Delay and Mediterranean Diets With Alzheimer Disease Pathology. Neurology 2023;100:e2259-e2268. PubMed PMID: 36889921 PubMedCentral PMCID: PMC10259273
  4. Morris MC, Brockman J, Schneider JA, et al. Association of Seafood Consumption, Brain Mercury Level, and APOE ε4 Status With Brain Neuropathology in Older Adults. Jama 2016;315:489-497. PubMed PMID: 26836731 PubMedCentral PMCID: PMC5460535

Dietary nutrients

The per day intake of total calories, macronutrients, and micronutrients, are computed based on the consumption (frequency responses) of food items reported in the RUSH FFQ

Total Energy Intake

  • calor = Total kilocalories per day

Primary Energy Sources/Macronutrients

Carbohydrates: The carbohydrate intake is approximately equal to the sum of available carbohydrates (starch and sugars) and dietary fiber. Values are expressed in grams (g) per day.

  • carbo = Carbohydrates (g)

Proteins: The protein intake is a sum of protein from animal products (meats, eggs, and dairy foods); dairy products (milk and milk products); and vegetable products (e.g., beans, legumes, and other protein sources from plants). Values are given in grams (g) per day.

  • prot_wo = Protein (g)
  • aprot = Animal protein (g)
  • vprot = Vegetable protein (g)

Fat and Cholesterol: Total fat intake is the sum of all kinds of fats in the food consumed per day.

  • tfat = Total fat (g)
  • satfat = Total saturated fatty acid (g)
  • poly = Polyunsaturated fat (g)
  • monfat = Monounsaturated fat (g)

Fiber: Total dietary fiber includes unavailable carbohydrates (cellulose, hemicellulose, pectins, gums, and mucilages) and lignin per day.

  • aofib = Total dietary fiber (g)

Alcohol: The volume is converted to weight by use of conversion factors based on the specific gravity of alcohol. Amounts are expressed in grams (g) per day.

  • alco = alcohol (g)

Micronutrients

Micronutrient intake per day is measured separately for intake method (food sources only and supplements only)

VitaminsFrom food sources onlyFrom supplements only
Vitamin C (Ascorbic acid)2vitc_wo (mg)vitc_s (mg)
Vitamin E (Tocopherols)2e02mg_wo (mg)e02_iu_s (International units)
Vitamin B12 (Cobalamin)3b12_wo (mcg)b12_s (mcg)
Vitamin D (Calciferol)vitd_wo (IU)vitd_s (IU)
Folate (Vitamin B9)3fol98_wo (mcg)folic_s (mcg)
Vitamin K1vitk_wo (mcg)vitk_s (mcg)

Carotenoids from food sources2:

  • acar_wo = α-carotene (mcg)
  • bcar_wo = β-carotene (mcg)
  • lyco_wo = Lycopene (mcg)
  • lut_wo = Lutein and zeaxanthin (mcg)
  • bcryp_wo = β-cryptoxanthin (mcg)

Carotenoids from supplements:

  • vita_s = Total vitamin A activity from supplements (IU)
  • lyco_s = Lycopene from supplements (mcg)
  • lut_s = Lutein and zeaxanthin from supplements (mcg)
MineralsFrom food sources onlyFrom supplements only
Manganese (mg)mn_womn_s
Copper (mg)4cu_wocu_s
Iron (mg)iron_woiron_s
Magnesium (mg)magn_womagn_s
Sodium (mg)sodium_wo--
Calcium (mg)calc_wocalc_s

Others:

  • caff_wo = Caffeine from food sources (mg)
  • choline_wo = Choline from food sources (mg)

References:

  1. Morris MC, Wang Y, Barnes LL, Bennett DA, Dawson-Hughes B, Booth SL. Nutrients and bioactives in green leafy vegetables and cognitive decline: Prospective study. Neurology 2018;90:e214-e222. PubMed PMID: 29263222 PubMedCentral PMCID: PMC5772164
  2. Agarwal P, Wang Y, Buchman AS, Holland TM, Bennett DA, Morris MC. Dietary antioxidants associated with slower progression of parkinsonian signs in older adults. Nutritional neuroscience 2020:1-8. PubMed PMID: 32441566 PubMedCentral PMCID: PMC7680274
  3. Morris MC, Evans DA, Bienias JL, et al. Dietary folate and vitamin B12 intake and cognitive decline among community-dwelling older persons. Archives of neurology 2005;62:641-645. PubMed PMID: 15824266
  4. Agarwal P, Ayton S, Agrawal S, et al. Brain copper may protect from cognitive decline and Alzheimer's disease pathology: a community-based study. Mol Psychiatry 2022;27:4307-4313. PubMed PMID: 36195639 PubMedCentral PMCID: PMC9764421