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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

    ,

    Source

    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

    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 - 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 - http://linkinghub.elsevier.com/retrieve/pii/S1474442204008786 ER -