PD436 - RELATIONSHIP BETWEEN DIETARY (POLY)PHENOL INTAKE AND MILD COGNITIVE IMPAIRMENT

PD436

RELATIONSHIP BETWEEN DIETARY (POLY)PHENOL INTAKE AND MILD COGNITIVE IMPAIRMENT

J. Godos^1,*, M. Grasso², E. Frias-Toral^3,4, G. Lanza^2,5, G. Toscano², G. Grosso¹, F. Caraci^2,6

¹Department of Biomedical and Biotechnological Sciences, University of Catania, Catania, ²Oasi Research Institute-IRCCS, Troina, Italy, ³School of Medicine, Universidad Espíritu Santo, Samborondon, Ecuador, ⁴Division of Research, Texas State University, San Marcos, United States, ⁵Department of Surgery and Medical-Surgical Specialties, ⁶Department of Drug and Health Sciences, University of Catania, Catania, Italy

Rationale: Higher dietary (poly)phenol intake has been related to a lower risk of cognitive decline and dementia. These compounds have been suggested to modulate inflammatory status, but mechanistic evidence of their activity is still scarce. The aim of this study was to investigate the relationship between flavonoid intake, mental health outcomes, and inflammatory biomarkers in patients with mild cognitive impairment (MCI).

Methods: A 110-item food frequency questionnaire was administered to estimate total and specific dietary flavonoid intake. Validated instruments were used to assess cognitive status, depressive symptoms, and sleep quality. Laboratory analyses through ELISA testing were performed to measure pro- and anti-inflammatory cytokines in plasma

Results: MCI patients reported a significantly lower intake of total flavonoids, particularly anthocyanins, flavanones, and flavones. Higher total flavonoid intake was correlated with better HDRS scores (R = -0.287, P = 0.023), a scale measuring depressive symptoms. Among individual flavonoid classes, cognitive function scales were significantly correlated with anthocyanins (MMSE, R = 0.298, P = 0.023), flavones (Moca, R = 0.352, P = 0.007), and flavanones (Moca, R = 0.356, P = 0.007). The latter was also correlated with ESS scores, a neuropsychological scale for measuring daytime sleepiness (R = 0.344, P = 0.017). No correlation was found between the major flavonoid classes and biomarkers of inflammation. Although significant inverse correlations were observed between specific compounds, such as biocanina A  (R = -0.296, p=0.028) and myricetin (R = -0.295, P = 0.029), and TNF-alpha

Conclusion: MCI patients are found to consume less flavonoids, which may in part correlate with clinical symptoms of cognitive decline. However, the inflammatory hypothesis needs further evidence to be confirmed

Disclosure of Interest: None declared