Nutrição e Endometriose – Artigo 3
Seeing red: diet and endometriosis risk
Endometriosis is an estrogen-dependent chronic gynecologic disorder that significantly reduces the quality of life of affected women. Characterized by adhesions of endometrial fragments in extra-uterine sites (predominantly in the peritoneal cavity and ovary but occasionally on the diaphragm, liver, and abdominal wall), the condition occurs in ~10% of the general population and is associated with infertility, pelvic pain, and increased risks for ovarian and other cancers (1,2). Our understanding of its etiology and complex, multi-factorial origins ...
Nutrição e Endometriose – Artigo 2
Experiences of health after dietary changes in endometriosis: a qualitative interview study
Abstract
Objectives Endometriosis is a chronic disease with no known cure. Persons affected by this disease often use complementary therapies such as dietary changes to reduce their symptoms, and so it is important to investigate whether and how these therapies affect endometriosis symptoms. The aim of this study was to explore how persons with endometriosis experienced their health after dietary changes.
Design Semi-structured qualitative interviews were conducted with 12 persons with endometri...
Nutrição e Endometriose – Artigo 1
Nutritional aspects related to endometriosis
Summary
This literature review analyzed the evidence on nutritional aspects related to the pathogenesis and progression of endometriosis. Diets deficient in nutrients result in changes in lipid metabolism, oxidative stress and promote epigenetic abnormalities, that may be involved in the genesis and progression of the disease. Foods rich in omega 3 with anti-inflammatory effects, supplementation with Nacetylcysteine, vitamin D and resveratrol, in addition to the increased consumption of fruits, vegetables (preferably organic) and whole grains ...
Nutrição e Doença de Alzheimer – Intervenção Nutricional
Associados, juntamente com os artigos do mês, vocês receberão uma cartilha resumo com as principais intervenções nutricionais da condição/ doença que é tema do mês! A cartilha resumo poderá ser utilizada como um material de apoio para o momento do atendimento nutricional, facilitando a prescrição de condutas com base nos dados mais recentes dos estudos científicos.
Nutrição e Doença de Alzheimer – Artigo 21
Sugar and Alzheimer’s disease: a bittersweet truth
Abstract
Reductions in brain glucose metabolism have long been associated with Alzheimer’s disease. A study now demonstrates that the endothelial glucose transporter GLUT1 is vital for maintaining brain energy metabolism and vascular clearance of amyloid-β.
Nutrição e Doença de Alzheimer – Artigo 20
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 dementia. Participants were a population-based prospective cohort of elderly persons who were followed over a median 3.7 years (interquartile range, 2.5–...
Nutrição e Doença de Alzheimer – Artigo 19
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 glycemic measures [adherence to a high-glycemic-load diet (HGLDiet) pattern, intakes of sugar and carbohydrates, and glycemic load] with cerebral ...
Nutrição e Doença de Alzheimer – Artigo 18
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 saturated fatty acids has been recommended. In the prospective of a healthy diet, cooking methods should be also considered. In fact, cooking procedures ...
