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Dietary Patterns High in Red Meat, Potato, Gravy, and Butter Are Associated with Poor Cognitive Functioning but Not with Rate of Cognitive Decline in Very Old Adults

Lookup NU author(s): Dr Antoneta Granic, Dr Karen Davies, Professor Ashley AdamsonORCiD, Emeritus Professor Thomas Kirkwood, Professor Thomas Hill, Dr Mario Siervo, Professor John Mathers, Emerita Professor Carol Jagger

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This work is licensed under a Creative Commons Attribution 4.0 International License (CC BY 4.0).

Publication metadata

Author(s): Granic A, Davies K, Adamson A, Kirkwood T, Hill TR, Siervo M, Mathers JC, Jagger C

Publication type: Article

Publication status: Published

Journal: Journal of Nutrition

Year: 2016

Volume: 146

Issue: 2

Pages: 265-274

Print publication date: 01/02/2016

Online publication date: 06/01/2016

Acceptance date: 30/11/2015

Date deposited: 14/01/2016

ISSN (print): 0022-3166

ISSN (electronic): 1541-6100

Publisher: American Society for Nutrition

URL: http://dx.doi.org/10.3945/​jn.115.216952

DOI: 10.3945/​jn.115.216952

PubMed id: 26740685

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Funding

Funder referenceFunder name
AXA Carol Jagger Chair of Epidemiology of Ageing
North of England Commissioning Support Unit
Unilever Corporate Research
Biotechnology and Biological Sciences Research Council
British Heart Foundation
Dunhill Medical Trust
Medical Research Council
National Institute for Health Research Newcastle Biomedical Research Centre based at Newcastle Hospitals Foundation Trust and Newcastle University
National Institute for Health Research Newcastle Biomedical Research Centre, based at Newcastle upon Tyne Hospitals National Health Service Foundation Trust and Newcastle University
Newcastle University
G0500997

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