中医营养学视角下食物性与味对老年人轻度认知功能障碍影响的病例对照研究

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中图分类号：R247.1 文献标识码：A DOI：10.3969/j.issn.1006-1959.2026.04.031

文章编号：1006-1959（2026）04-0166-04

ACase-control Studyon the Effects of Food Propertiesand Taste on Mild Cognitive Impairment in theElderly from the Perspective of Traditional Chinese Medicine Nutrition

WUYiqiao12，WANGRui³，XUFang4，ZHUANGShuhan1，5 （1.School of Nursing，Zhejiang Chinese Medical University，Hangzhou 31Oo53，Zhejiang，China;

2.EmergencyDepartment，Women'sHospitalSchoolofedicine Zhejiang University，Hangzhou31ool4，Zhejiang，hina;

3.College of ChemicalEngineering，Zhejiang Universityof Technology，Hangzhou 311215，Zhejiang，China;

4.SchoolofPublicHealthand Health Sciences，Tianjin UniversityofTraditionalChineseMedicine，Tianjin3016l7，China;

5.Zhejiang Institute of Traditional Chinese Medicine Culture，Zhejiang Universityof Traditional Chinese Medicine， Hangzhou ， Zhejiang，China）

Abstract：ObjectiveToinvestigatetherelationshipetweenthedietarypropeties，taste，andmildcognitiveimpaimentintheelderly MethodsTotall16casesofMCIpatientsaged6OyearsorerhoweretreatedatcomunityhospitalsinHangzoufromAugust02to October2022eedsoooplefdcaveldase matchedasNCupThtogrousefolodupfor7ousodetTLgisticesioalysisodelsedtoaepct ofdietarypropertiesdtasteoCResultseivarateLgistcgresioalysisodtattereerestatisticalfereite frequencyofcold，hot，nutral，sour，sweet，saltyandblandfodintakebetweentheMCIgroupndtheNMIgroup（ P ≤0.05）.The multivariate Logisticegresolsodatrfo（9）dtal4 intakewas significantly higher，which wasaprotective factor for cognitive function P⩽0.05 .Conclusion Elderly people should eat more hot and neutral food to slow down the development of MCI.

Keywords：Mild cognitive impairment;Diet;Properties; Tastes

轻度认知功能障碍（mildcognitiveimpairment，MCI）是老年人的认知状态从正常转变为痴呆的过渡状态。（剩余4929字）