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Risk Reduction and Prevention of Alzheimer's Disease: Biological Mechanisms of Diet.
Curr Alzheimer Res. 2020; 17(5):407-427.CA

Abstract

Alzheimer's Disease (AD) incidence is increasing and with no disease modifying agents available, preventative measures through lifestyle factors are being investigated. Combined with the prevention of AD risk factors such as heart disease, diabetes, and with more recent evidence, microbiome dysfunction, there is a substantial foundation for diet as a modifiable risk factor and preventative measure for AD. Recent evidence suggests AD associated pathologies, such as oxidative stress and inflammation, can be modulated by the lipids, vitamins, and polyphenols obtained through nutritional intake. Furthermore, epidemiological and preclinical evidence has uncovered certain compounds within foods that may have beneficial effects in the prevention of AD, including omega-3 fatty acids, vitamin E, and resveratrol among others. However, clinical data examining specific compounds are often inconsistent and fail to replicate the preclinical data. On the other hand, dietary patterns such as the Mediterranean or MIND diet have shown promise in terms of clinical outcomes for patients, indicating a reductionist approach to diet is not as effective as a holistic dietary pattern. In this review, we summarize some of the biological mechanisms of key compounds in their relation to AD and how they fit into a dietary pattern that supports the role of diet as a risk reducing factor for AD.

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Publisher Full Text (DOI)

Authors+Show Affiliations

McGurran H
Research Master's Programme Brain and Cognitive Sciences, University of Amsterdam, Amsterdam, Netherlands.
Glenn J
Neurotrack Technologies Inc., Redwood City, CA 94059, United States.
Madero E
Neurotrack Technologies Inc., Redwood City, CA 94059, United States.
Bott N
Neurotrack Technologies Inc., Redwood City, CA 94059, United States.

MeSH

Alzheimer DiseaseAnimalsDiet TherapyDiet, HealthyDiet, MediterraneanFatty Acids, Omega-3HumansInflammation MediatorsOxidative StressRisk FactorsRisk Reduction Behavior

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

32579499

Citation

McGurran, Hugo, et al. "Risk Reduction and Prevention of Alzheimer's Disease: Biological Mechanisms of Diet." Current Alzheimer Research, vol. 17, no. 5, 2020, pp. 407-427.
McGurran H, Glenn J, Madero E, et al. Risk Reduction and Prevention of Alzheimer's Disease: Biological Mechanisms of Diet. Curr Alzheimer Res. 2020;17(5):407-427.
McGurran, H., Glenn, J., Madero, E., & Bott, N. (2020). Risk Reduction and Prevention of Alzheimer's Disease: Biological Mechanisms of Diet. Current Alzheimer Research, 17(5), 407-427. https://doi.org/10.2174/1567205017666200624200651
McGurran H, et al. Risk Reduction and Prevention of Alzheimer's Disease: Biological Mechanisms of Diet. Curr Alzheimer Res. 2020;17(5):407-427. PubMed PMID: 32579499.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Risk Reduction and Prevention of Alzheimer's Disease: Biological Mechanisms of Diet. AU - McGurran,Hugo, AU - Glenn,Jordan, AU - Madero,Erica, AU - Bott,Nick, PY - 2019/11/07/received PY - 2020/05/12/revised PY - 2020/05/15/accepted PY - 2020/6/25/pubmed PY - 2021/8/5/medline PY - 2020/6/25/entrez KW - Alzheimer`s KW - Diet KW - cognition KW - inflammation KW - metabolism KW - microbiome KW - oxidative stress KW - prevention SP - 407 EP - 427 JF - Current Alzheimer research JO - Curr Alzheimer Res VL - 17 IS - 5 N2 - Alzheimer's Disease (AD) incidence is increasing and with no disease modifying agents available, preventative measures through lifestyle factors are being investigated. Combined with the prevention of AD risk factors such as heart disease, diabetes, and with more recent evidence, microbiome dysfunction, there is a substantial foundation for diet as a modifiable risk factor and preventative measure for AD. Recent evidence suggests AD associated pathologies, such as oxidative stress and inflammation, can be modulated by the lipids, vitamins, and polyphenols obtained through nutritional intake. Furthermore, epidemiological and preclinical evidence has uncovered certain compounds within foods that may have beneficial effects in the prevention of AD, including omega-3 fatty acids, vitamin E, and resveratrol among others. However, clinical data examining specific compounds are often inconsistent and fail to replicate the preclinical data. On the other hand, dietary patterns such as the Mediterranean or MIND diet have shown promise in terms of clinical outcomes for patients, indicating a reductionist approach to diet is not as effective as a holistic dietary pattern. In this review, we summarize some of the biological mechanisms of key compounds in their relation to AD and how they fit into a dietary pattern that supports the role of diet as a risk reducing factor for AD. SN - 1875-5828 UR - https://www.unboundmedicine.com/medline/citation/32579499/Risk_Reduction_and_Prevention_of_Alzheimer's_Disease:_Biological_Mechanisms_of_Diet_ DB - PRIME DP - Unbound Medicine ER -