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Nutrition and the risk of Alzheimer's disease.
Biomed Res Int 2013; 2013:524820BR

Abstract

Alzheimer's disease (AD) is a progressive neurodegenerative disorder that accounts for the major cause of dementia, and the increasing worldwide prevalence of AD is a major public health concern. Increasing epidemiological studies suggest that diet and nutrition might be important modifiable risk factors for AD. Dietary supplementation of antioxidants, B vitamins, polyphenols, and polyunsaturated fatty acids are beneficial to AD, and consumptions of fish, fruits, vegetables, coffee, and light-to-moderate alcohol reduce the risk of AD. However, many of the results from randomized controlled trials are contradictory to that of epidemiological studies. Dietary patterns summarizing an overall diet are gaining momentum in recent years. Adherence to a healthy diet, the Japanese diet, and the Mediterranean diet is associated with a lower risk of AD. This paper will focus on the evidence linking many nutrients, foods, and dietary patterns to AD.

Authors+Show Affiliations

Department of Neurology, Qingdao Municipal Hospital, School of Medicine, Qingdao University, Number 5 Donghai Middle Road, Qingdao 266071, China.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

23865055

Citation

Hu, Nan, et al. "Nutrition and the Risk of Alzheimer's Disease." BioMed Research International, vol. 2013, 2013, p. 524820.
Hu N, Yu JT, Tan L, et al. Nutrition and the risk of Alzheimer's disease. Biomed Res Int. 2013;2013:524820.
Hu, N., Yu, J. T., Tan, L., Wang, Y. L., Sun, L., & Tan, L. (2013). Nutrition and the risk of Alzheimer's disease. BioMed Research International, 2013, p. 524820. doi:10.1155/2013/524820.
Hu N, et al. Nutrition and the Risk of Alzheimer's Disease. Biomed Res Int. 2013;2013:524820. PubMed PMID: 23865055.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Nutrition and the risk of Alzheimer's disease. AU - Hu,Nan, AU - Yu,Jin-Tai, AU - Tan,Lin, AU - Wang,Ying-Li, AU - Sun,Lei, AU - Tan,Lan, Y1 - 2013/06/20/ PY - 2013/04/10/received PY - 2013/06/05/revised PY - 2013/06/10/accepted PY - 2013/7/19/entrez PY - 2013/7/19/pubmed PY - 2014/2/5/medline SP - 524820 EP - 524820 JF - BioMed research international JO - Biomed Res Int VL - 2013 N2 - Alzheimer's disease (AD) is a progressive neurodegenerative disorder that accounts for the major cause of dementia, and the increasing worldwide prevalence of AD is a major public health concern. Increasing epidemiological studies suggest that diet and nutrition might be important modifiable risk factors for AD. Dietary supplementation of antioxidants, B vitamins, polyphenols, and polyunsaturated fatty acids are beneficial to AD, and consumptions of fish, fruits, vegetables, coffee, and light-to-moderate alcohol reduce the risk of AD. However, many of the results from randomized controlled trials are contradictory to that of epidemiological studies. Dietary patterns summarizing an overall diet are gaining momentum in recent years. Adherence to a healthy diet, the Japanese diet, and the Mediterranean diet is associated with a lower risk of AD. This paper will focus on the evidence linking many nutrients, foods, and dietary patterns to AD. SN - 2314-6141 UR - https://www.unboundmedicine.com/medline/citation/23865055/Nutrition_and_the_risk_of_Alzheimer's_disease_ L2 - https://dx.doi.org/10.1155/2013/524820 DB - PRIME DP - Unbound Medicine ER -