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Diet and Alzheimer's disease.

Abstract

Alzheimer's disease (AD) is increasing in prevalence. There are no known preventive or curative measures. There is evidence that oxidative stress, homo-cysteine-related vitamins, fats, and alcohol have a role in the pathogenesis of AD. Some epidemiologic studies suggest that higher dietary intake of antioxidants, vitamins B(6), B(12), and folate, unsaturated fatty acids, and fish are related to a lower risk of AD, but reports are inconsistent. Modest to moderate alcohol intake, particularly wine, may be related to a lower risk of AD. The Mediterranean diet may also be related to lower AD risk. However, randomized clinical trials of supplements of vitamins E, B(12), B(6), and folate have shown no cognitive benefit, and randomized trials for other nutrients or diets in AD are not available. The existing evidence does not support the recommendation of specific supplements, foods, or diets for the prevention of AD.

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  • Authors+Show Affiliations

    ,

    Taub Institute for Research of Alzheimer's Disease and the Aging Brain, Columbia University, PH9E-105, 630 West 168th Street, New York, NY 10032, USA. jal94@columbia.edu

    ,

    Source

    MeSH

    Alzheimer Disease
    Antioxidants
    Brain
    Caloric Restriction
    Diet Therapy
    Dietary Fats
    Food, Formulated
    Homocysteine
    Humans
    Oxidative Stress
    Randomized Controlled Trials as Topic
    Vitamins

    Pub Type(s)

    Journal Article
    Review

    Language

    eng

    PubMed ID

    17764625

    Citation

    Luchsinger, José A., et al. "Diet and Alzheimer's Disease." Current Neurology and Neuroscience Reports, vol. 7, no. 5, 2007, pp. 366-72.
    Luchsinger JA, Noble JM, Scarmeas N. Diet and Alzheimer's disease. Curr Neurol Neurosci Rep. 2007;7(5):366-72.
    Luchsinger, J. A., Noble, J. M., & Scarmeas, N. (2007). Diet and Alzheimer's disease. Current Neurology and Neuroscience Reports, 7(5), pp. 366-72.
    Luchsinger JA, Noble JM, Scarmeas N. Diet and Alzheimer's Disease. Curr Neurol Neurosci Rep. 2007;7(5):366-72. PubMed PMID: 17764625.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Diet and Alzheimer's disease. AU - Luchsinger,José A, AU - Noble,James M, AU - Scarmeas,Nikolaos, PY - 2007/9/4/pubmed PY - 2007/12/6/medline PY - 2007/9/4/entrez SP - 366 EP - 72 JF - Current neurology and neuroscience reports JO - Curr Neurol Neurosci Rep VL - 7 IS - 5 N2 - Alzheimer's disease (AD) is increasing in prevalence. There are no known preventive or curative measures. There is evidence that oxidative stress, homo-cysteine-related vitamins, fats, and alcohol have a role in the pathogenesis of AD. Some epidemiologic studies suggest that higher dietary intake of antioxidants, vitamins B(6), B(12), and folate, unsaturated fatty acids, and fish are related to a lower risk of AD, but reports are inconsistent. Modest to moderate alcohol intake, particularly wine, may be related to a lower risk of AD. The Mediterranean diet may also be related to lower AD risk. However, randomized clinical trials of supplements of vitamins E, B(12), B(6), and folate have shown no cognitive benefit, and randomized trials for other nutrients or diets in AD are not available. The existing evidence does not support the recommendation of specific supplements, foods, or diets for the prevention of AD. SN - 1528-4042 UR - https://www.unboundmedicine.com/medline/citation/17764625/Diet_and_Alzheimer's_disease_ L2 - http://ovidsp.ovid.com/ovidweb.cgi?T=JS&PAGE=linkout&SEARCH=17764625.ui DB - PRIME DP - Unbound Medicine ER -