Dairy Product Consumption and Changes in Cognitive Performance: Two-Year Analysis of the PREDIMED-Plus Cohort.
Jiaqi NiStephanie K NishiNancy BabioMaría Ángeles MartínezDolores CorellaOlga CastañerJ Alfredo MartínezÁngel M Alonso-GómezEnrique Gómez-GraciaJesús VioqueDora RomagueraJose Lopez-MirandaRamon EstruchFrancisco J TinahonesJosé LapetraJ Luís Serra-MajemAurora Bueno-CavanillasJosep A TurVicente Martín-SánchezXavier PintóJosé Juan GaforioAna Barabash BusteloJosep VidalClotilde VázquezLidia Daimiel RuizEmili RosEstefanía ToledoOscar ColtellCarlos Gómez-MartínezMaría Dolores ZomeñoCarolina Donat-VargasLeire Goicolea-GüemezCristina BouzasManoli Garcia-de-la-HeraAlice ChaplinAntonio Garcia-RiosRosa CasasIsabel M Cornejo-ParejaJosé Manuel Santos-LozanoTeresa RognoniCarmen SaizIndira Paz-GranielMireia MalcampoAlmudena Sánchez-VillegasItziar Salaverria-LeteAna García-ArellanoHelmut SchröderJordi Salas Salvadónull nullPublished in: Molecular nutrition & food research (2022)
Results suggest there are no clear prospective associations between consumption of most commonly consumed dairy products and cognition, although there may be an association with a greater rate of cognitive decline over a 2-year period in older adults at high cardiovascular disease risk for whole-fat milk.