The Role of Nutrition and Diet in Alzheimer Disease: A Systematic Review

被引：81

作者：

Shah, Rusha ^{[1
]}

机构：

[1] St Louis Univ, Sch Med, Div Geriatr Med, St Louis, MO 63104 USA

来源：

JOURNAL OF THE AMERICAN MEDICAL DIRECTORS ASSOCIATION | 2013年 / 14卷 / 06期

关键词：

Alzheimer disease; nutrition; diet; antioxidants; folate; MILD COGNITIVE IMPAIRMENT; N-3; FATTY-ACIDS; BLOOD MONONUCLEAR LEUKOCYTES; PLACEBO-CONTROLLED TRIAL; MEDITERRANEAN DIET; DOCOSAHEXAENOIC ACID; DOUBLE-BLIND; FOLIC-ACID; OLDER-ADULTS; EARLY-STAGE;

D O I：

10.1016/j.jamda.2013.01.014

中图分类号：

R592 [老年病学]; C [社会科学总论];

学科分类号：

03 ; 0303 ; 100203 ;

摘要：

The role of nutrition in modulating Alzheimer disease (AD) remains uncertain. Persons ingesting a Mediterranean-type diet appear to be less likely to develop AD. Epidemiologically, food combinations rich in antioxidant vitamins reduced the risk of AD. Combination formulas (eg, Souvenaid) appear to have small effects on cognition. B-vitamin supplements were mostly disappointing with inconsistent findings, except in countries where bread is not fortified with folate. They were generally negative, as were studies investigating omega-3 fatty acid supplementation. Based on this review, a Mediterranean diet and/or a combination supplement, such as Souvenaid, appear to be the most beneficial approaches with the least possible adverse effects to slowing the progression of AD. Copyright (c) 2013 - American Medical Directors Association, Inc.

引用

页码：398 / 402

页数：5

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