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Dietary factors and Alzheimer's disease.

Abstract

Alzheimer's disease (AD) is increasing in prevalence, and environmental risk factors have not been identified with certainty. There is evidence that oxidative stress, homocysteine-related vitamins, fats, and alcohol have a role in the pathogenesis of AD. Few large epidemiological studies have explored the associations between nutrients and AD, and there has been only one trial of vitamin E in the prevention of AD. Some studies suggest that high intake of vitamins C, E, B6, and B12, and folate, unsaturated fatty acids, and fish are related to a low risk of AD, but reports are inconsistent. Modest to moderate alcohol intake, particularly wine, may be related to a low risk of AD. Available data do not permit definitive conclusions regarding diet and AD or specific recommendations on diet modification for the prevention of AD.

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  • Publisher Full Text
  • Authors+Show Affiliations

    ,

    Taub Institute for Research of Alzheimer's Disease and the Aging Brain, Division of General Medicine, Department of Medicine, Columbia University College of Physicians and Surgeons, New York, USA.

    Source

    The Lancet. Neurology 3:10 2004 Oct pg 579-87

    MeSH

    Alzheimer Disease
    Animals
    Diet
    Humans
    Nutritional Requirements
    Risk Factors

    Pub Type(s)

    Journal Article
    Research Support, Non-U.S. Gov't
    Research Support, U.S. Gov't, P.H.S.
    Review

    Language

    eng

    PubMed ID

    15380154

    Citation

    * When formatting your citation, note that all book, journal, and database titles should be italicized* Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Dietary factors and Alzheimer's disease. AU - Luchsinger,José A, AU - Mayeux,Richard, PY - 2004/9/24/pubmed PY - 2004/10/16/medline PY - 2004/9/24/entrez SP - 579 EP - 87 JF - The Lancet. Neurology JO - Lancet Neurol VL - 3 IS - 10 N2 - Alzheimer's disease (AD) is increasing in prevalence, and environmental risk factors have not been identified with certainty. There is evidence that oxidative stress, homocysteine-related vitamins, fats, and alcohol have a role in the pathogenesis of AD. Few large epidemiological studies have explored the associations between nutrients and AD, and there has been only one trial of vitamin E in the prevention of AD. Some studies suggest that high intake of vitamins C, E, B6, and B12, and folate, unsaturated fatty acids, and fish are related to a low risk of AD, but reports are inconsistent. Modest to moderate alcohol intake, particularly wine, may be related to a low risk of AD. Available data do not permit definitive conclusions regarding diet and AD or specific recommendations on diet modification for the prevention of AD. SN - 1474-4422 UR - https://www.unboundmedicine.com/medline/citation/15380154/full_citation L2 - https://linkinghub.elsevier.com/retrieve/pii/S1474442204008786 DB - PRIME DP - Unbound Medicine ER -