scholarly journals The role of nutrition in Alzheimer’s disease

2021 ◽  
pp. 29-39
Keyword(s):  
Alzheimer’S Disease ◽  
Alzheimer's Disease ◽  
Fatty Acids ◽  
Dietary Intervention ◽  
Unsaturated Fatty Acids ◽  
Dietary Habits ◽  
Preventive Intervention ◽  
Saturated Fatty Acids ◽  
Effective Prevention ◽  
The Mediterranean

The aging population is a significant social, medical and economic problem due to increasing prevalence of chronic diseases in elderly population. Alzheimer's disease (AD) is the most common form of dementia and the most common neurodegenerative disease. It is characterized by a progressive deterioration of memory and cognitive function. So far, there is neither an effective prevention nor cure for dementia, so more and more attention is paid to the prevention of this group of diseases, particularly to the appropriate diet. Preventive intervention gives the best results if introduced before the first symptoms of dementia, i.e., around the age of 50. This is when the nutritional status, number of synapses, cognition, and neuropathological changes in the nervous system compensate each other, which increases the chances of staying healthy for a longer period of time. It has been proven that dietary habits, which lead to the development of cardiovascular and metabolic diseases, significantly increase the risk of dementia. On the other hand, a Mediterranean diet rich in antioxidants, fiber and omega-3 polyunsaturated fatty acids may have a protective effect on the neurodegenerative process. The beneficial effect of many nutrients on the course of AD has been demonstrated. These include: glutathione, polyphenols, curcumin, coenzyme Q10, vitamins B6, B12, folic acid, unsaturated fatty acids, lecithin, UA, caffeine and some probiotic bacteria. A diet rich in saturated fatty acids and branched-chain amino acids (BCAA) promotes the progression of dementia. Dietary intervention should be introduced as early as possible to minimize the risk of developing dementia. The Mediterranean and DASH diets have been documented to protect against AD. However, the MIND diet is reported to be much more effective in preventing cognitive decline/dementia than either the Mediterranean or DASH diets alone.

Nutritional aspects and their influences on the pathophysiology of

2014 ◽  
Vol 23 (1) ◽  
pp. 33
Author(s):  
Nathalia Liberato Nascimento ◽  
Iwyson Henrique Fernandes da Costa ◽  
Rivelilson Mendes de Freitas
Keyword(s):  
Alzheimer’S Disease ◽  
Alzheimer's Disease ◽  
Fatty Acids ◽  
Folic Acid ◽  
Saturated Fatty Acids ◽  
Free Radical Scavengers ◽  
Radical Scavengers ◽  
High Intake ◽  
Neuroprotective Effects ◽  
Nutritional Factors

The objective of this study was to conduct a review about the nutritional aspects and their influences on the pathophysiology of Alzheimer’s disease. The review describes the pathophysiology of Alzheimer’s disease, the generally indicated diets, and the nutritional factors that may aggravate the disease based on a literature review using the following keywords in English and Portuguese: “Alzheimer’s disease”, “physiopathology”, “nutritional aspects”, and “antioxidants”. A total of 100 articles were found, 48 in Lilacs and 52 in MedLine, but only 54 articles were selected for the review. The use of antioxidants as free radical scavengers is generally indicated in diets for Alzheimer’s patients. Studies also suggest that caffeine, vitamin B12, and folic acid have neuroprotective effects. Cohort studies found that a high intake of saturated fatty acids and obesity increase the risk of Alzheimer’s disease. People with Alzheimer’s disease should avoid diets high in carbohydrates and saturated fats, and prefer foods high in antioxidants.Keywords: Alzheimer disease; Antioxidants; Neurophysiology; Review literture as topic.

scholarly journals Omega-3 Fatty Acids in Early Prevention of Inflammatory Neurodegenerative Disease: A Focus on Alzheimer’s Disease

2015 ◽  
Vol 2015 ◽  
pp. 1-13 ◽  
Author(s):  
J. Thomas ◽  
C. J. Thomas ◽  
J. Radcliffe ◽  
C. Itsiopoulos
Keyword(s):  
Alzheimer’S Disease ◽  
Alzheimer's Disease ◽  
Fatty Acids ◽  
Neurodegenerative Disease ◽  
Dietary Intervention ◽  
Omega 3 Fatty Acids ◽  
Omega 3 ◽  
Early Prevention ◽  
Markers Of Inflammation ◽  
Long Chain

Alzheimer’s disease (AD) is the leading cause of dementia and the most common neurodegenerative disease in the elderly. Furthermore, AD has provided the most positive indication to support the fact that inflammation contributes to neurodegenerative disease. The exact etiology of AD is unknown, but environmental and genetic factors are thought to contribute, such as advancing age, family history, presence of chronic diseases such as cardiovascular disease (CVD) and diabetes, and poor diet and lifestyle. It is hypothesised that early prevention or management of inflammation could delay the onset or reduce the symptoms of AD. Normal physiological changes to the brain with ageing include depletion of long chain omega-3 fatty acids and brains of AD patients have lower docosahexaenoic acid (DHA) levels. DHA supplementation can reduce markers of inflammation. This review specifically focusses on the evidence in humans from epidemiological, dietary intervention, and supplementation studies, which supports the role of long chain omega-3 fatty acids in the prevention or delay of cognitive decline in AD in its early stages. Longer term trials with long chain omega-3 supplementation in early stage AD are warranted. We also highlight the importance of overall quality and composition of the diet to protect against AD and dementia.

scholarly journals Mediterranean Adequacy Index in Young People in Syria

2016 ◽  
Vol 8 (4) ◽  
pp. 112
Author(s):  
Malda Atasi
Keyword(s):  
Fatty Acids ◽  
Young People ◽  
Mediterranean Diet ◽  
Unsaturated Fatty Acids ◽  
Saturated Fatty Acids ◽  
Mediterranean Area ◽  
Food Groups ◽  
Syrian Population ◽  
The Mediterranean

Objective: To assess, the degree of adherence to Mediterranean Diet (MD) in Syrian young people, and studying the effect of some variables on Mediterranean Adequacy Index (MAI) value and its comparison with other studies in Spain and Mediterranean area. Background: It has been observed that the Syrian population, especially the young ones, are abandoning the (MD), which affects in long term their health, the same has been observed in Spanish youth. The longitudinal study of the "seven counties" involved active rural population in Italy, was firstly demonstrated the progressively abandoning of MD. Methods: The sample under the study was 204 young people (41.7% men and 58.3% women) in the area of Damascus (65% were students). They filled in a semi-quantitative Food Frequency Questionnaire, then the Mediterranean Adequacy Index (MAI) was computed by dividing the sum in gram of typical Mediterranean food Groups (Cereals, Legumes, Fruits, Fish), by the sum in gram of non-typical Mediterranean food groups (Meats, Eggs, Cookies and cakes, dairy). It was used the SPSS program to study the correlation between the variables and MAI of the sample. Results: The average MAI of the young sample was (1.17) which is lower than another study in Spanish young people and much lower than 7.2 in Italy several decades ago. Those results demonstrated that the young Syrian are abandoning the Mediterranean Diet as well as the Spanish young people. The caloric profile has changed over time that results in lower consumption of carbohydrates and higher consumption of protein and lipids, similar to almost Mediterranean area. Moreover the war has an impact on the type of food consumed which affect MAI. The lipid profile (measured by the cocient of intake of Mono Unsaturated Fatty Acids (MUFA) and Poly Unsaturated Fatty Acids (PUFA) divided by Saturated Fatty Acids (SFA) of the sample was 3.71 better than other studies in Spain 1,69, 1,71 (the recommended value should be > 2). This illustrates a moderate consumption of olive and vegetable oil, but poor consumption of meat and eggs in contrast of Spanish diet.

scholarly journals Biophysical and photobiological modulations of cellular pathways in Alzheimer's disease

2010 ◽  
Author(s):  
◽  
Xiaoguang Yang
Keyword(s):  
Alzheimer’S Disease ◽  
Alzheimer's Disease ◽  
Fatty Acids ◽  
Phospholipase A2 ◽  
Unsaturated Fatty Acids ◽  
Low Energy ◽  
Secretory Phospholipase A2 ◽  
Secretory Phospholipase ◽  
Cellular Pathways ◽  
Thesis Work

The overall goal of this thesis work is to study the effects of biomodulations on Alzheimer's disease (AD) related cellular pathways, using biophysical and photobiological methods, including secretory phospholipase A2, various fatty acids treatments and low energy light irradiation. By increasing membrane fluidity in neuronal cells, secretory phospholipase A2 and unsaturated fatty acids with 4 or more double bonds are able to increase the secretion of neuroprotective and neurotrophic [alpha]-secretase-cleaved soluble APP (sAPP[alpha]). Low energy laser at 632.8 nm is able to suppress amyloid-[beta] peptide (A[beta])-induced oxidative and inflammatory responses in primary astrocytes, suggesting it has neuroprotective effects against oxidative stress and inflammation in AD. This thesis work provides insights into potential therapeutic treatments and prevention of AD.

scholarly journals Alzheimer hastalığı ve beslenme ile ilişkisi

2020 ◽  
Vol 2 (2) ◽  
pp. 66-73
Author(s):  
Meltem Pınar Yıldırım ◽  
Burcu Ateş Özcan
Keyword(s):  
Risk Factors ◽  
Alzheimer’S Disease ◽  
Alzheimer's Disease ◽  
Fatty Acids ◽  
Environmental Factors ◽  
Mediterranean Diet ◽  
Amyloid Beta ◽  
Tau Proteins ◽  
Metal Exposure ◽  
The Mediterranean

Alzhiemer disease, which accounts for 70% of dementia caused by damage to the central nervous system, is a disease formed by combining genetic and environmental factors. In the pathogenesis of Alzheimer's disease, amyloid beta accumulation, Tau proteins, neurofibrillary tangles are involved. Inflammation, oxidative damage, insulin resistance, cholesterol, trace elements, metal exposure, carrying the Apolipoprotein E4 (ApoE) gene are risk factors. It is known that Alzheimer's disease does not occur with aging alone, environmental factors are needed. Although there is no definitive nutritional treatment for Alzheimer's disease, the Mediterranean diet is known to be protective and preventive against risk factors of Alzheimer's disease. The Mediterranean diet, which attracts attention with its rich consumption of fruits and vegetables, moderate consumption of white meat, limited in saturated fatty acids and rich in unsaturated fatty acids, is still popular today. Some changes in gout microbiota can affect Alzheimer's disease. Following a nutritional program that reduces inflammation, protects from free radicals and eliminates factors that increase nutritional amyloid beta accumulation can be protective. In addition to this nutrition program, vitamin and mineral supplements and probiotic supplements are recommended as a preventive for Alzheimer's.

scholarly journals Healthy brain, healthy life: a review of diet and exercise interventions to promote brain health and reduce Alzheimer’s disease risk

2020 ◽  
Vol 45 (10) ◽  
pp. 1055-1065 ◽  
Author(s):  
Bradley J. Baranowski ◽  
Daniel M. Marko ◽  
Rachel K. Fenech ◽  
Alex J.T. Yang ◽  
Rebecca E.K. MacPherson
Keyword(s):  
Alzheimer’S Disease ◽  
Alzheimer's Disease ◽  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Disease Risk ◽  
Saturated Fatty Acids ◽  
Brain Health ◽  
Exercise Interventions ◽  
Modifiable Factors ◽  
Diet And Exercise

With the world’s population aging at a rapid rate, the prevalence of Alzheimer’s disease (AD) has significantly increased. These statistics are alarming given recent evidence that a third of dementia cases may be preventable. The role of lifestyle factors, such as diet and exercise, can directly alter the risk of disease development. However, an understanding of the effectiveness of dietary patterns and exercise strategies to reduce AD risk or improve brain function is not fully understood. The aim of this review is to discuss the effects of diet and exercise on AD risk. Key components of the Western and Mediterranean diets are discussed in relation to AD progression, as well as how physical activity promotes brain health. Components of the Western diet (saturated fatty acids and simple carbohydrates) are detrimental to the brain, impair cognition, and increase AD pathologies. While components of the Mediterranean diet (polyunsaturated fatty acids, polyphenols, and antioxidants) are considered to be neuroprotective. Exercise can significantly reduce the risk of AD; however, specific exercise recommendations for older adults are limited and optimal intensity, duration, and type remains unknown. This review highlights important modifiable risk factors for AD and points out potential avenues for future research. Novelty Diet and exercise are modifiable factors that can improve brain health and reduce the risk of AD. Polyunsaturated fatty acids, polyphenols, and antioxidants are neuroprotective. Exercise reduces neuroinflammation, improves brain insulin sensitivity, and increases brain derived neurotrophic factor.

scholarly journals Greek Orthodox fasting rituals: a hidden characteristic of the Mediterranean diet of Crete

2004 ◽  
Vol 92 (2) ◽  
pp. 277-284 ◽  
Author(s):  
Katerina O. Sarri ◽  
Manolis K. Linardakis ◽  
Frosso N. Bervanaki ◽  
Nikolaos E. Tzanakis ◽  
Anthony G. Kafatos
Keyword(s):  
Fatty Acids ◽  
Mediterranean Diet ◽  
Dietary Habits ◽  
Saturated Fatty Acids ◽  
Dietary Cholesterol ◽  
Blood Collection ◽  
Greek Orthodox ◽  
Orthodox Christian ◽  
The Mediterranean ◽  
The Impact

The longevity and excellent health status of the population of Crete has been attributed to its lifestyle and dietary habits. The impact of Greek Orthodox Christian Church fasting on these dietary habits has never been studied. One hundred and twenty Greek Orthodox Christians living in Crete participated in a 1-year prospective study. One half of the subjects, who fasted regularly (fasters), and sixty non-faster controls were followed longitudinally for the three main fasting periods over 1 year; Christmas (40 d), Lent (48 d) and the Assumption (15 d). Pre- and end-holy days measurements were performed in each fasting period including: 24 h dietary recall, blood collection and anthropometric measurements. Based on the 24 h recall, fasters as compared with controls had lower intakes of end-holy days dietary cholesterol, total fat, saturated fatty acids, trans-fatty acids and protein (P>0·001). Fasters presented a decrease of 753 kJ (180 kcal) in end-holy days energy intake (P>0·05) compared with an increase of 573 kJ (137 kcal) in the controls (P>0·05). Fasters had a decrease in end-holy days Ca intake (P>0·001) and an increase in end-holy days total dietary fibre (P>0·001) and folate (P>0·05), attributed to their higher consumption of fruit and vegetables in end-holy periods (P>0·001). There were no differences for other vitamins or minerals between pre- and end-holy periods in both groups except for vitamin B2. The Orthodox Christian dietary regulations are an important component of the Mediterranean diet of Crete characterised by low levels of dietary saturated fatty acids, high levels of fibre and folate, and a high consumption of fruit, vegetables and legumes.

Dietary Fatty Acid Factors in Alzheimer’s Disease: A Review

2020 ◽  
Vol 78 (3) ◽  
pp. 887-904
Author(s):  
Tianying Zhang ◽  
Xiaojuan Han ◽  
Xiaohua Zhang ◽  
Zhi Chen ◽  
Yajing Mi ◽  
...  
Keyword(s):  
Alzheimer’S Disease ◽  
Alzheimer's Disease ◽  
Fatty Acids ◽  
Fatty Acid ◽  
Dietary Habits ◽  
Epidemiological Studies ◽  
Point Of View ◽  
Dietary Fatty Acids ◽  
Dietary Fatty Acid ◽  
Beneficial Effects

Alzheimer’s disease (AD) is an irreversible neurodegenerative disease characterized by brain function disorder and chronic cognitive function impairment. The onset of AD is complex and is mostly attributed to interactions between genetic factors and environmental factors. Lifestyle, dietary habits, and food consumption are likely to play indispensable functions in aged-related neurodegenerative diseases in elderly people. An increasing number of epidemiological studies have linked dietary fatty acid factors to AD, raising the point of view that fatty acid metabolism plays an important role in AD initiation and progression as well as in other central nervous system disorders. In this paper, we review the effects of the consumption of various dietary fatty acids on AD onset and progression and discuss the detrimental and beneficial effects of some typical fatty acids derived from dietary patterns on the pathology of AD. We outline these recent advances, and we recommend that healthy dietary lifestyles may contribute to preventing the occurrence and decreasing the pathology of AD.

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