Anthocyanin intake is associated with improved memory in older adults with Mild Cognitive Impairment

Research on the role of dietary anthocyanins in preventing cognitive decline in older adults shows promise. This study investigated the association between usual anthocyanin intake and indices of memory and cognition in 40 older adults diagnosed with Mild Cognitive Impairment (MCI) that were recruited to a randomised clinical trial. It was hypothesised that daily anthocyanin intake would be similar to healthy older adults and that higher anthocyanin intake would be associated with better cognitive performance. Cognitive performance was assessed using a battery of tests including the Rey Auditory Verbal Learning Test (RAVLT). Dietary intake was assessed through 3-day food records and anthocyanin intake quantified using the PhenolExplorer food composition database. Multivariate linear regression compared differences in cognitive performance between higher (10mg or more/day) and lower consumers (less than 10mg/day). Overall, participants had low median intake of anthocyanins (5.3; IQR: 32.1 mg/day), with the lower consumer group eating negligible anthocyanins (median 0.13; IQR 1.5 mg/day), and the higher consumer group eating above the national average (median 35.5; IQR: 71.5 mg/day). On the RAVLT, the higher anthocyanin-consumer groups recalled a greater number of words after a short delay following a distracter task (B: 2.07, SE:0.93, 95%CI: 0.18-3.96, p=0.03) and longer-delay of 20 minutes (B: 2.68, SE: 1.11, 95%CI: 0.43-4.94, p=0.02); and forgot less words after a long delay of 20 minutes (B:-2.63, SE:0.63, 95%CI: -3.90 - -1.35, p<0.001). Further investigation of the protective role of usual consumption of dietary anthocyanins for memory and cognition in pathological and normal ageing appears warranted.