Lipids, diet and Alzheimer disease: an extended summary

• Published in: Journal of the neurological sciences Vol. 226; no. 1; pp. 31 - 33
• Main Authors: Petot, Grace J., Friedland, Robert P.
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Shannon Elsevier B.V 15.11.2004; Elsevier Science
• Subjects: African Americans; Aged; Alzheimer disease; Alzheimer Disease - epidemiology; Animals; Apolipoproteins E - metabolism; Biological and medical sciences; Case-Control Studies; Degenerative and inherited degenerative diseases of the nervous system. Leukodystrophies. Prion diseases; Diet; Dietary Fats - adverse effects; Fishes; Headache. Facial pains. Syncopes. Epilepsia. Intracranial hypertension. Brain oedema. Cerebral palsy; Humans; Lipids; Meat; Medical sciences; Nervous system (semeiology, syndromes); Neurology; Risk Factors; Diet; Alzheimer disease; Lipids; Nervous system diseases; Central nervous system disease; Degenerative disease; Cerebral disorder
• ISSN: 0022-510X; 1878-5883
• DOI: 10.1016/j.jns.2004.09.007

A number of dietary elements and foods have been reported to be either risk or protective factors for the development of dementia and Alzheimer disease (AD). These include fat, fatty acids, antioxidants, fish, homocysteine/methionine, vitamins and alcohol. We propose that brain diseases with aging are not be only the result of pathogenic processes, but also due to the failure of protective mechanisms, and that diet influences the success of these protective mechanisms. Both animals and humans with genetic forms of AD do not get the disease until a certain time in mid or late life. Therefore, there must be protective factors responsible for the delayed onset of disease.