Publicação
O papel do chocolate e da teobromina na prevenção da doença de Alzheimer
| Resumo: | Cocoa-related products like chocolate have taken an important place in our food habits and culture. Preliminary research data shows that theobromine, a methylxanthine present in high concentrations in cocoa, might have a protective effect against Alzheimer’s Disease (AD). In this work, we aim to examine the relationship between chocolate consumption and cognitive decline in an elderly cognitively healthy population. Furthermore, we will discuss the current state of the art concerning the study of the cognitive effects of chocolate and theobromine. A cohort of 531 participants aged 65 and over with a Mini-Mental State Examination (MMSE) not compatible with cognitive impairment was selected for the present study. The median follow-up was 48 months. Dietary habits were evaluated at baseline. The MMSE was used to assess global cognitive function at baseline and at follow-up. Cognitive decline was defined by a decrease ≥ 2 points in the MMSE score between evaluations. Relative risk (RR) and 95% confidence interval (95%CI) estimates were adjusted for age, education, smoking, alcohol drinking, body mass index, hypertension, and diabetes. Chocolate intake was associated with a lower risk of cognitive decline (RR = 0.59, 95%CI 0.38 – 0.92). To our knowledge, this is the first study to have assessed the negative association between regular long-term chocolate consumption and cognitive decline in humans. |
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| Autores principais: | Moreira, Afonso Maria da Silva |
| Assunto: | Chocolate Cognitive decline Teobromine A2A receptors Prevention Alzheimer’s disease |
| Ano: | 2015 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade de Lisboa |
| Idioma: | inglês |
| Origem: | Repositório da Universidade de Lisboa |
| Resumo: | Cocoa-related products like chocolate have taken an important place in our food habits and culture. Preliminary research data shows that theobromine, a methylxanthine present in high concentrations in cocoa, might have a protective effect against Alzheimer’s Disease (AD). In this work, we aim to examine the relationship between chocolate consumption and cognitive decline in an elderly cognitively healthy population. Furthermore, we will discuss the current state of the art concerning the study of the cognitive effects of chocolate and theobromine. A cohort of 531 participants aged 65 and over with a Mini-Mental State Examination (MMSE) not compatible with cognitive impairment was selected for the present study. The median follow-up was 48 months. Dietary habits were evaluated at baseline. The MMSE was used to assess global cognitive function at baseline and at follow-up. Cognitive decline was defined by a decrease ≥ 2 points in the MMSE score between evaluations. Relative risk (RR) and 95% confidence interval (95%CI) estimates were adjusted for age, education, smoking, alcohol drinking, body mass index, hypertension, and diabetes. Chocolate intake was associated with a lower risk of cognitive decline (RR = 0.59, 95%CI 0.38 – 0.92). To our knowledge, this is the first study to have assessed the negative association between regular long-term chocolate consumption and cognitive decline in humans. |
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