Moderating Effects of Ergothioneine and S-methyl Ergothioneine on the Relationship Between Mushroom Consumption and Cognitive Function in Elderly Singaporeans

Objectives: To investigate the association of the 2015 Healthy Eating Index (HEI-2015) with clinical markers-based phenotypic age in adult participants of the National Health and Nutrition Examination Survey (NHANES) 2009-2010 and 2011-2012.Methods: This study included 10,537 participants from the NHANES 2009-2010 and 2011-2012 cohorts.The HEI-2015 was calculated using dietary data obtained from 24-hour dietary recall interviews.Phenotypic age was determined using eight clinical markers measured in blood: albumin, creatinine, glucose, lymphocyte percentage, mean red cell volume, red cell distribution width, alkaline phosphatase, and white blood cell count.To account for chronological age, we calculated an ageadjusted phenotypic age by regressing phenotypic age on chronological age and using the residuals of this regression as the outcome.Multivariate energy-adjusted models were then employed to estimate the association between quintiles of the HEI-2015 and age-adjusted phenotypic age, accounting for the complex survey design.Results: We observed a significant inverse association between quintiles of the HEI-2015 and age-adjusted phenotypic age (P for trend < 0.0001).From the multivariate model, the average age-adjusted phenotypic age residuals (in years) across HEI-2015 quintiles (from first to fifth) were 0.56(0.15),0.74(0.15),0.42(0.15),0.03(0.15),and -0.93(0.15),respectively.Notably, participants in the fifth quintile of the HEI-2015 had an estimated 1.49 years lower (95% confidence interval (-1.78,-1.20))age-adjusted phenotypic age compared to those in the first quintile.Conclusions: Our results suggest that adhering to a healthy diet as measured by the HEI-2015 is associated with lower phenotypic age.These findings potentially shed light on potential mechanisms (e.g., slower biological aging) linking previous observed associations between the HEI-2105 and reduced risk of chronic diseases and mortality.