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      Processed meat consumption and the risk of incident late-onset depression: a 12-year follow-up of the Salus in Apulia Study

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          Abstract

          Background

          the possible relationship between dietary habits and the incidence of late-onset depression (LOD), defined as first depression onset at later age, is unclear.

          Objective

          to investigate the relationship between consumption of different food groups and incident LOD.

          Design

          longitudinal population-based study with a 12-year follow-up.

          Setting

          Castellana Grotte, Bari, Italy.

          Subjects

          five hundred and forty-six older subjects from the Salus in Apulia Study.

          Methods

          baseline data were recorded in 2003–06, and diagnostic data were recorded in 2013–18 at follow-up. Dietary intake was assessed with a food frequency questionnaire. Depressive disorders were assessed with the Structured Clinical Interview for DSM-IV Axis I Disorders. Subjects who already suffered from depression or other psychiatric disorders at baseline were excluded from the analysis. The association between LOD and single dietary determinants was examined by Cox regression analysis and then applying the hazard ratio (HR).

          Results

          subjects with incident LOD (n = 34) had lower global cognition and total cholesterol levels and a higher body mass index (BMI) at baseline. Only processed meat significantly increased the risk of incident LOD of about 10% by 5 g/day intake (HR adjusted for age, sex, education, multimorbidity and BMI: 1.13, 95% confidence intervals: 1.04–1.22). A similar relationship was found for single foods in the processed meat food group such as sausages, salami and mortadella and baked ham, but not for raw ham.

          Conclusions

          in midlife, a higher intake of processed meat was not only associated with an increased risk of cardiovascular- and metabolic-related chronic diseases in older age but also with an increased risk of developing LOD.

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          Most cited references51

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          A new method of classifying prognostic comorbidity in longitudinal studies: Development and validation

          The objective of this study was to develop a prospectively applicable method for classifying comorbid conditions which might alter the risk of mortality for use in longitudinal studies. A weighted index that takes into account the number and the seriousness of comorbid disease was developed in a cohort of 559 medical patients. The 1-yr mortality rates for the different scores were: "0", 12% (181); "1-2", 26% (225); "3-4", 52% (71); and "greater than or equal to 5", 85% (82). The index was tested for its ability to predict risk of death from comorbid disease in the second cohort of 685 patients during a 10-yr follow-up. The percent of patients who died of comorbid disease for the different scores were: "0", 8% (588); "1", 25% (54); "2", 48% (25); "greater than or equal to 3", 59% (18). With each increased level of the comorbidity index, there were stepwise increases in the cumulative mortality attributable to comorbid disease (log rank chi 2 = 165; p less than 0.0001). In this longer follow-up, age was also a predictor of mortality (p less than 0.001). The new index performed similarly to a previous system devised by Kaplan and Feinstein. The method of classifying comorbidity provides a simple, readily applicable and valid method of estimating risk of death from comorbid disease for use in longitudinal studies. Further work in larger populations is still required to refine the approach because the number of patients with any given condition in this study was relatively small.
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            “Mini-mental state”

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              Effects on Blood Pressure of Reduced Dietary Sodium and the Dietary Approaches to Stop Hypertension (DASH) Diet

              The effect of dietary composition on blood pressure is a subject of public health importance. We studied the effect of different levels of dietary sodium, in conjunction with the Dietary Approaches to Stop Hypertension (DASH) diet, which is rich in vegetables, fruits, and low-fat dairy products, in persons with and in those without hypertension. A total of 412 participants were randomly assigned to eat either a control diet typical of intake in the United States or the DASH diet. Within the assigned diet, participants ate foods with high, intermediate, and low levels of sodium for 30 consecutive days each, in random order. Reducing the sodium intake from the high to the intermediate level reduced the systolic blood pressure by 2.1 mm Hg (P<0.001) during the control diet and by 1.3 mm Hg (P=0.03) during the DASH diet. Reducing the sodium intake from the intermediate to the low level caused additional reductions of 4.6 mm Hg during the control diet (P<0.001) and 1.7 mm Hg during the DASH diet (P<0.01). The effects of sodium were observed in participants with and in those without hypertension, blacks and those of other races, and women and men. The DASH diet was associated with a significantly lower systolic blood pressure at each sodium level; and the difference was greater with high sodium levels than with low ones. As compared with the control diet with a high sodium level, the DASH diet with a low sodium level led to a mean systolic blood pressure that was 7.1 mm Hg lower in participants without hypertension, and 11.5 mm Hg lower in participants with hypertension. The reduction of sodium intake to levels below the current recommendation of 100 mmol per day and the DASH diet both lower blood pressure substantially, with greater effects in combination than singly. Long-term health benefits will depend on the ability of people to make long-lasting dietary changes and the increased availability of lower-sodium foods.
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                Author and article information

                Journal
                Age and Ageing
                Oxford University Press (OUP)
                0002-0729
                1468-2834
                February 2022
                February 02 2022
                February 2022
                February 02 2022
                February 02 2022
                : 51
                : 2
                Affiliations
                [1 ]Population Health Unit – “Salus In Apulia Study”, National Institute of Gastroenterology “Saverio de Bellis”, Research Hospital, Castellana Grotte (Bari) 70013, Italy
                [2 ]Department of Clinical and Experimental Medicine, Psychiatric Unit, University of Foggia, Foggia 71121, Italy
                [3 ]Department of Cardiac, Thoracic, and Vascular Science, Institute of Respiratory Disease, University of Bari Aldo Moro, Bari 70121, Italy
                [4 ]Translational Medicine and Management of Health Systems, University of Foggia, Foggia 71121, Italy
                [5 ]Laboratory of Clinical Nutrition, National Institute of Gastroenterology “Saverio de Bellis”, Research Hospital, Castellana Grotte (Bari) 70013, Italy
                [6 ]Institute of Neurology, Catholic University of Sacred Heart, Rome 00187, Italy
                [7 ]Institute of Neurology, Fondazione Policlinico Universitario A. Gemelli IRCCS, Rome 168, Italy
                [8 ]Department of Biomedical Science and Human Oncology, School of Medicine, University of Bari, Bari 7012, Italy
                [9 ]Department of Epidemiology, German Institute of Human Nutrition, Nuthetal 14558, Germany
                [10 ]Department of Basic Medicine, Neuroscience, and Sense Organs, Neurodegenerative Disease Unit, University of Bari Aldo Moro, Bari 70121, Italy
                Article
                10.1093/ageing/afab257
                3148eaa6-8359-4173-ac4e-f3d226a526a2
                © 2022

                https://academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model

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