Dietary factors and Alzheimer's disease

Title
Dietary factors and Alzheimer's disease
Publication type
Journal Article
Year of Publication
2004
Journal
Lancet Neurology
Volume
3
Issue
10
Pagination
579 - 587
Date published
2004
ISBN
14744422 (ISSN)
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.