A study of 1,917 community-dwelling adults aged over 60 has linked higher dietary lecithin intake with better cognitive test scores and lower odds of mild cognitive impairment (MCI). The results are based on a cross-sectional analysis, so they show an association rather than proving that lecithin prevents cognitive decline.
Researchers assessed participants’ diets using a food frequency questionnaire and measured cognitive function with the Montreal Cognitive Assessment (MoCA). Of the 1,917 participants, 1,023 were classified as having MCI. After statistical adjustment, those in the higher lecithin-intake group had 0.49 points higher MoCA scores than those in the lower-intake group. Their odds of MCI were also lower: 0.80 times those of participants with lower intake, with a 95% confidence interval of 0.64 to 0.99.
The team also examined blood samples using targeted lipidomics. Compared with participants without MCI, those with the condition had lower total levels of phosphatidylcholine (PC), a major component of lecithin. Their PC profile also contained a smaller proportion of polyunsaturated fatty acid species and a larger proportion of saturated fatty acid species.
The association between lecithin intake and cognitive performance was more pronounced among participants who had completed junior high school or less. The study does not determine why the link differed by education level.
Published in the Chinese Medical Journal, the research examined adults recruited in Beijing, Jincheng City and Linyi City between 2020 and 2023. Its authors note that prospective studies and clinical trials are needed to assess whether increasing lecithin intake can directly affect cognitive decline over time.
Sources: Neuroscience News.