| Summary: | Phytate, an antioxidant, may improve cognition by inhibiting iron catalyzed hydroxyl radical formation. Particularly in the elderly, this provides a potential dietary approach for mitigating age-related brain neuronal dysfunction and loss. In this study, we investigated the relationship between phytate intake and cognitive function in the elderly. We used data from the 2013–2014 National Health and Nutrition Examination Survey (NHANES) and the corresponding Food Patterns Equivalents Database (FPED). Phytate content of food groups from published data were merged with the appropriate FPED data to estimate the total phytate intake for each subject. Principal component analysis was used to develop a composite score from four cognitive function scores in NHANES data, and regression analysis was used to determine the relationship between this score and phytate intake. Median phytate intake was 0.65 (0.61, 0.71) g/day. It was low among females, non-Hispanic blacks, and people with history of at least one chronic disease (<i>p</i> < 0.05). In regression analysis adjusted for confounders, phytate intake was positively associated with cognitive function (β (95% CI) = 1.90 (0.73–3.07); <i>p</i> = 0.015). These results suggest that phytate may be associated with improved cognition, hence the need to consider including phytate-rich foods in the diet among the elderly.
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