Alzheimer’s disease. Current evidence on the preventive role of nutrition

• Published in: Nutrición hospitalaria : organo oficial de la Sociedad Española de Nutrición Parenteral y Enteral Vol. 40; pp. 41 - 45
• Main Authors: Lorenzo-Mora, Ana María, Lozano-Estevan, María del Carmen, Ghazi, Yalda, González-Rodríguez, Liliana Guadalupe
• Format: Journal Article
• Language: English; Spanish
• Published: 22.11.2023
• ISSN: 0212-1611; 1699-5198
• DOI: 10.20960/nh.04954

IntroductionIntroduction: in the last decades, a significant increase in the incidence of Alzheimer's disease (AD) has been observed. Currently, there are no effective pharmacological treatments available, which makes preventive measures particularly important. Objective: to analyze the available scientific evidence on nutritional and dietary factors and their association with AD prevention. Methods: a review of nutritional and dietary factors related to the prevention of AD was conducted. Results: several dietary components have been positively associated with AD prevention, including intake of complex carbohydrates, fiber, omega-3, plant-based proteins, vitamins (folates, choline, vitamin D, C, B6 and B9), zinc, some bioactive compounds such as flavonols and probiotics. Following the Mediterranean, Dietary Approaches to Stop Hypertension (DASH) y Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) diets has been associated with a lower risk of developing the disease. Conclusion: nutrition may have a protective role against AD, although further studies are needed in this regard.