summary: A new systematic review examined nutritional interventions for Alzheimer’s disease (AD). This review identified 38 studies including randomized clinical trials, systematic reviews and meta-analyses.
The findings show that nutritional interventions such as the Mediterranean diet, ketogenic diet, omega-3 fatty acid supplementation, and probiotics slow the progression of AD and improve cognitive function and quality of life in mild to moderate cases. indicates a possibility.
Key Findings:
- Western dietary patterns are risk factors for developing AD. In contrast, the Mediterranean diet, the ketogenic diet, and supplementation with omega-3 fatty acids and probiotics are protective factors. The protective effects of these interventions are significant only in cases of mild to moderate AD.
- Nutritional interventions are excellent non-pharmacological tools for the treatment of Alzheimer’s disease and the results of the review show that they can slow the rate of Alzheimer’s disease progression, improve cognitive function and improve the quality of life of these patients. demonstrated. However, nutritional interventions are effective only in patients with mild and moderate AD.
- Further research is needed to draw more definitive conclusions. More studies of effective methodological quality are needed to draw better conclusions.
sauce: neuroscience news
A systematic review of the association between nutritional interventions and Alzheimer’s disease (AD) was conducted by researchers to identify and map the latest information over the past five years. This review aimed to highlight the role of nutritional interventions in slowing the progression of Alzheimer’s disease and improving patients’ quality of life.
Alzheimer’s disease is a progressive neurodegenerative disease that causes cognitive decline. Unfortunately, there is no effective treatment for this condition. However, nutritional interventions have been identified as a means by which disease progression can be slowed.
Researchers conducted a search of randomized clinical trials, systematic reviews and meta-analyses published between 2018 and 2022 in PubMed, Web of Science, Scopus and Cochrane Library databases. A total of 38 studies were identified, of which 17 were randomized clinical trials and 21 were systematic reviews and/or meta-analyses.
This review found that Western dietary patterns are risk factors for developing Alzheimer’s disease. . The protective effects of these interventions are only noticeable in cases of mild to moderate Alzheimer’s disease.
Poor dietary quality is also a risk factor for developing Alzheimer’s disease and impairs cognitive skills and verbal fluency. I’m here.
A diet with a high glycemic index or containing refined carbohydrates is associated with increased accumulation of Aβ peptides in the brain, exacerbated in APOE-ε4 carriers. APOE-ε4 is a genetic risk factor associated with Alzheimer’s disease, dementia, and insulin resistance. Western eating patterns also increase inflammation levels.
Adherence to the Mediterranean diet has been shown to reduce the risk of dementia by 20%. This diet has also been shown to improve cognitive outcomes, increase the amount of gray matter, improve memory, and reduce memory decline.
A ketogenic diet has also been shown to help treat Alzheimer’s disease. It has been shown to reduce oxidative stress and inflammation, reducing the negative effects of altered glucose metabolism in the brain.In addition, it can improve verbal memory, attention, and overall cognitive function. However, long-term use of this diet can pose risks and should be monitored by a professional nutritionist.
Because Alzheimer’s disease presents with high levels of oxidative stress, adequate intake of dietary antioxidants is a factor to consider. Lower levels of vitamin D are associated with lower cognitive performance scores in patients. Vitamin B12 deficiency is also a risk factor for Alzheimer’s disease. Vitamin E is a powerful antioxidant and anti-inflammatory agent.
Observational cohort studies have shown that Alzheimer’s disease patients have significantly lower levels of tocopherols, tocotrienols, and total vitamin E compared to the general population.
Adequate levels of omega-3 polyunsaturated fatty acids, especially EPA and DHA, are associated with slower cognitive decline and a lower risk of dementia. Abnormalities in the microbiota are clear risk factors for the development of Alzheimer’s disease. A high-fat diet, antibiotic use, or lack of probiotics and/or prebiotics can also alter the composition of the microbiota and thus be risk factors for Alzheimer’s disease.
This review found that nutritional interventions were effective only in patients with mild and moderate Alzheimer’s disease. Further research is needed to draw more definitive conclusions.
Nutritional interventions are excellent non-pharmacological tools for the treatment of Alzheimer’s disease, and the results of the review show that they slow the rate of neurodegeneration, improve cognitive function, and improve quality of life in these patients. We have shown that we can improve.
About this Alzheimer’s disease and diet research news
author: press office
sauce: neuroscience news
contact: Press Office – Neuroscience News
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Original research: open access.
“Effects of nutrition in Alzheimer’s disease: a systematic review’ Inmaculada Xu Lou et al. The forefront of neuroscience
overview
Effects of nutrition in Alzheimer’s disease: a systematic review
Background and purpose: Alzheimer’s disease (AD) is a progressive neurodegenerative disease characterized by cognitive decline. There is currently no effective treatment for this condition. However, certain measures, such as nutritional interventions, can slow disease progression. Therefore, the aim of this systematic review was to identify and map the latest information on nutritional status and nutritional interventions relevant to AD patients over the past five years.
Study design: Systematic review.
Method: Randomized clinical trials, systematic reviews, and meta-analyses investigating associations between nutritional interventions and AD published between 2018 and 2022 in PubMed, Web of Science, Scopus, and The Cochrane Library databases. A search was made. A total of 38 studies were identified, of which 17 were randomized clinical trials and 21 were systematic reviews and/or meta-analyses.
result: This result indicates that Western dietary patterns are a risk factor for developing AD. In contrast, the Mediterranean diet, the ketogenic diet, and supplementation with omega-3 fatty acids and probiotics are protective factors. This effect is significant only in cases of mild to moderate AD.
Conclusion: Certain nutritional interventions may slow the progression of Alzheimer’s disease and improve cognitive function and quality of life. Further research is needed to draw more definitive conclusions.
