Summary: A new systematic review examined nutritional interventions for Alzheimer’s disease (AD). The review identified 38 studies, including randomized clinical trials, systematic reviews, and meta-analyses.
The findings indicate that nutritional interventions such as the Mediterranean diet, ketogenic diet, omega-3 fatty acid supplementation, and probiotics may slow the progression of AD and improve cognitive function and quality of life in mild-to-moderate cases.
Key Findings:
- The Western diet pattern is a risk factor for developing AD. In contrast, the Mediterranean diet, ketogenic diet, and supplementation with omega-3 fatty acids and probiotics are protective factors. The protective effect of these interventions is significant only in cases of mild-to-moderate AD.
- Nutritional interventions are good non-pharmacological tools for the treatment of AD, and the results of the review showed that they are capable of slowing down the rate of progression of Alzheimer’s disease, improving cognitive function and improving the quality of life of these patients. However, nutritional interventions only work in patients with mild and moderate AD.
- Further research is required to draw more definitive conclusions. More studies with effective methodological quality are needed to draw better conclusions.
Source: Neuroscience News
A systematic review of nutritional interventions and their association with Alzheimer’s disease (AD) has been conducted by researchers to identify and map updates in the last five years. The review aimed to highlight the role of nutritional interventions in slowing the progression of Alzheimer’s and improving the quality of life of patients.
Alzheimer’s disease is a progressive neurodegenerative disease that results in a decline in cognitive ability. Unfortunately, there are no effective treatments for this condition. However, nutritional interventions have been identified as measures that can slow the progression of the disease.
The researchers conducted a search for randomized clinical trials, systematic reviews, and meta-analyses published between 2018 and 2022 in the 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.
The review found that the Western diet pattern is a risk factor for developing Alzheimer’s disease. In contrast, the Mediterranean diet, ketogenic diet, and supplementation with omega-3 fatty acids and probiotics are protective factors. The protective effect of these interventions is significant only in cases of mild-to-moderate Alzheimer’s.
Low dietary quality is also a risk factor for developing Alzheimer’s, which worsens cognitive performance and verbal fluency. Malnutrition and unintentional weight loss are also associated with an increased risk of mortality in patients with Alzheimer’s disease.
A diet with a high glycemic index or refined carbohydrates is associated with increased accumulation of Aβ peptides in the brain, which is even worse in APOE-ε4 carriers. APOE-ε4 is a genetic risk factor associated with Alzheimer’s and dementia, as well as insulin resistance. The Western diet pattern also increases inflammation levels.
Adherence to the Mediterranean diet has been shown to decrease the risk of dementia by 20%. This diet has also been shown to improve cognitive outcomes, increase gray matter volume, improve memory, and decrease memory decline.
A ketogenic diet has also been shown to be useful in the treatment of Alzheimer’s. It has been shown to reduce oxidative stress and inflammation and reduce the negative effects of altered glucose metabolism in the brain. Additionally, it can improve verbal memory, attention, and overall cognitive function. However, the long-term use of this diet may present risks, so it should be monitored by an expert nutritionist.
Adequate intake of antioxidants in the diet is a factor to consider since Alzheimer’s disease presents with high levels of oxidative stress. Lower levels of vitamin D are associated with worse cognitive performance scores in patients. Vitamin B12 deficiency is also a risk factor for Alzheimer’s. Vitamin E is a powerful antioxidant and an anti-inflammatory agent.
Observational cohort studies have shown that people with Alzheimer’s 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 rates of cognitive decline and reduced risk of dementia. Dysbiosis of the microbiota is a clear risk factor for the development of Alzheimer’s. High-fat diets, the use of antibiotics, or the lack of probiotics and/or prebiotics can also change the composition of the microbiota and therefore be a risk factor for Alzheimer’s disease.
The review found that nutritional interventions only work in patients with mild and moderate Alzheimer’s. Further research is required to draw more definitive conclusions.
Nutritional interventions are good non-pharmacological tools for the treatment of Alzheimer’s disease, and the results of the review showed that they are capable of slowing down the rate of progression of neurodegeneration, improving cognitive function, and improving the quality of life of these patients.
About this Alzheimer’s disease and diet research news
Author: Press Office
Source: Neuroscience News
Contact: Press Office – Neuroscience News
Image: The image is credited to Neuroscience News
Original Research: Open access.
“Effect of nutrition in Alzheimer’s disease: A systematic review” by Inmaculada Xu Lou et al. Frontiers in Neuroscience
Abstract
Effect of nutrition in Alzheimer’s disease: A systematic review
Background and objective: Alzheimer’s disease (AD) is a progressive neurodegenerative disease characterized by declining cognitive ability. Currently, there are no effective treatments for this condition. However, certain measures, such as nutritional interventions, can slow disease progression. Therefore, the objective of this systematic review was to identify and map the updates of the last 5 years regarding the nutritional status and nutritional interventions associated with AD patients.
Study design: A systematic review.
Methods: A search was conducted for randomized clinical trials, systematic reviews, and meta-analyses investigating the association between nutritional interventions and AD published between 2018 and 2022 in the 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.
Results: The results show that the western diet pattern is a risk factor for developing AD. In contrast, the Mediterranean diet, 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 AD and improve cognitive function and quality of life. Further research is required to draw more definitive conclusions.
