Relative Intake of Macronutrients Impacts Risk of Mild Cognitive Impairment or dementia
Abstract
High caloric intake has been associated with an increased risk of cognitive impairment. Total caloric intake is determined by the calories derived from macronutrients. The objective of the study was to investigate the association between percent of daily energy (calories) from macronutrients and incident mild cognitive impairment (MCI) or ...
A high-glycemic diet is associated with cerebral amyloid burden in cognitively normal older adults
ABSTRACT
Background: Little is known about the relation between dietary intake and cerebral amyloid accumulation in aging.
Objective: We assessed the association of dietary glycemic measures with cerebral amyloid burden and cognitive performance in cognitively normal older adults.
Design: We performed cross-sectional analyses relating dietary ...
Review Article
Nutrition and AGE-ing: Focusing on Alzheimer’s Disease
Recently, the role of food and nutrition in preventing or delaying chronic disability in the elderly population has received great attention. Thanks to their ability to influence biochemical and biological processes, bioactive nutrients are considered modifiable factors capable of preserving a healthy brain status. A diet rich in vitamins and polyphenols and poor in ...
Healthy Dietary Changes in Midlife Are Associated with Reduced Dementia Risk Later in Life
Abstract: Diet is an important modifiable lifestyle factor related to dementia risk. Yet, the role of midlife dietary changes is unclear. The goal is to investigate whether midlife healthy dietary changes are associated with late-life dementia risk. Data were collected within the Cardiovascular Risk Factors, Aging, and Dementia (CAIDE) population-based ...
Omega-3 fatty acids and dementia
Abstract
More than a dozen epidemiological studies have reported that reduced levels or intake of omega-3 fatty acids or fish consumption is associated with increased risk for age-related cognitive decline or dementia such as Alzheimer's disease (AD). Increased dietary consumption or blood levels of docosahexaenoic acid (DHA) appear protective for AD and other dementia in multiple epidemiological studies; ...
Omega-3 Fatty Acids in Early Prevention of Inflammatory Neurodegenerative Disease: A Focus on Alzheimer’s Disease
Abstract
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 ...
Vitamin Supplementation as an Adjuvant Treatment for Alzheimer’s Disease
ABSTRACT
Alzheimer’s Disease (AD) is a slowly progressing neurodegenerative disorder representing a major health concern worldwide. This disorder is characterised by progressive dementia and cognitive decline. The pathological hallmarks of AD include the presence of Aβ plaques and tau neurofibrils. Research has shown that oxidative stress represents a major risk ...
Nutrition and prevention of Alzheimer’s dementia
A nutrition alapproach to prevent, slow,or halt the progression of disease is a promising strategy that has been widely investigated. Much epidemiologic data suggests that nutritional intake may influence the developmentand progression of Alzheimer’s dementia(AD). Modifiable, environmental causes of AD include potential metabolic derangements caused by dietary insufficiency and or excess ...
