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The role of nutrition in Alzheimer's disease: epidemiological evidence.
Eur J Neurol 2009; 16 Suppl 1:1-7EJ

Abstract

The prevalence of Alzheimer's disease (AD) increases exponentially with age but there is limited knowledge of the modifiable risk factors for AD. However, there is growing evidence for possible dietary risk factors in the development of AD and cognitive decline with age, such as antioxidant nutrients, fish, dietary fats, and B-vitamins. Numerous animal and laboratory studies have shown that antioxidant nutrients can protect the brain from oxidative and inflammatory damage, but there are limited data available from epidemiological studies. There is more substantial epidemiological evidence from a number of recent studies that demonstrate a protective role of omega-3 fatty acids, such as docosahexaenoic acid, in AD and cognitive decline. This review will focus on epidemiological evidence investigating the relationship between nutrition and AD, focusing particularly on the roles of dietary fats and antioxidants.

Authors+Show Affiliations

Section of Nutritional Epidemiology and Nutrition, Department of Internal Medicine, Rush University Medical Center, Chicago, IL, USA. mmorris@rush.edu

Pub Type(s)

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

Language

eng

PubMed ID

19703213

Citation

Morris, M C.. "The Role of Nutrition in Alzheimer's Disease: Epidemiological Evidence." European Journal of Neurology, vol. 16 Suppl 1, 2009, pp. 1-7.
Morris MC. The role of nutrition in Alzheimer's disease: epidemiological evidence. Eur J Neurol. 2009;16 Suppl 1:1-7.
Morris, M. C. (2009). The role of nutrition in Alzheimer's disease: epidemiological evidence. European Journal of Neurology, 16 Suppl 1, pp. 1-7. doi:10.1111/j.1468-1331.2009.02735.x.
Morris MC. The Role of Nutrition in Alzheimer's Disease: Epidemiological Evidence. Eur J Neurol. 2009;16 Suppl 1:1-7. PubMed PMID: 19703213.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - The role of nutrition in Alzheimer's disease: epidemiological evidence. A1 - Morris,M C, PY - 2009/8/26/entrez PY - 2009/8/26/pubmed PY - 2009/12/16/medline SP - 1 EP - 7 JF - European journal of neurology JO - Eur. J. Neurol. VL - 16 Suppl 1 N2 - The prevalence of Alzheimer's disease (AD) increases exponentially with age but there is limited knowledge of the modifiable risk factors for AD. However, there is growing evidence for possible dietary risk factors in the development of AD and cognitive decline with age, such as antioxidant nutrients, fish, dietary fats, and B-vitamins. Numerous animal and laboratory studies have shown that antioxidant nutrients can protect the brain from oxidative and inflammatory damage, but there are limited data available from epidemiological studies. There is more substantial epidemiological evidence from a number of recent studies that demonstrate a protective role of omega-3 fatty acids, such as docosahexaenoic acid, in AD and cognitive decline. This review will focus on epidemiological evidence investigating the relationship between nutrition and AD, focusing particularly on the roles of dietary fats and antioxidants. SN - 1468-1331 UR - https://www.unboundmedicine.com/medline/citation/19703213/The_role_of_nutrition_in_Alzheimer's_disease:_epidemiological_evidence_ L2 - https://doi.org/10.1111/j.1468-1331.2009.02735.x DB - PRIME DP - Unbound Medicine ER -