Dietary Components and Nutritional Strategies for Dementia Prevention in the Elderly.

IF 1.8 4区医学 Q3 CLINICAL NEUROLOGY

Current Alzheimer research Pub Date : 2023-01-01 DOI:10.2174/1567205020666230609155932

Xi-Peng Cao, Wei Xu, Zuo-Teng Wang, Lan Tan, Jin-Tai Yu

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引用次数: 0

Abstract

Background: For decades, evidence from observational studies and randomized controlled trials has converged to suggest associations of dietary components, foods, and dietary patterns with dementia. With population aging and a projected exponential expansion of people living with dementia, formulating nutritional strategies for dementia prevention has become a research hotspot.

Objective: This review aimed to summarize available data on the roles of specific dietary components, food groups, and dietary patterns in dementia prevention among the elderly.

Methods: Database search was carried out using PubMed, the Cochrane Library, EMBASE, and Medline.

Results: Polyphenols, folate, vitamin D, omega-3 fatty acids, and β-carotene might decrease the risk of dementia. Consumption of green leafy vegetables, green tea, fish, and fruits is recommended. However, saturated fat, a diet rich in both dietary copper and saturated fat, aluminum from drinking water, and heavy drinking might increase dementia risk. Healthy dietary patterns, especially the Mediterranean diet, were proven to bring more cognitive benefits than single dietary components.

Conclusion: We discussed and summarized the evidence on the roles of dietary components and patterns in dementia prevention among the elderly and found that some factors were closely associated with dementia risk in elderly. This may pave the way for the identification of dietary components and patterns as new therapeutic targets for dementia prevention in the elderly population.

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老年人预防痴呆的饮食成分和营养策略。

背景:几十年来，观察性研究和随机对照试验的证据都表明饮食成分、食物和饮食模式与痴呆有关。随着人口老龄化和预计痴呆患者呈指数级增长，制定预防痴呆的营养策略已成为研究热点。目的:本综述旨在总结特定饮食成分、食物组和饮食模式在老年人痴呆症预防中的作用。方法:使用PubMed、Cochrane Library、EMBASE和Medline进行数据库检索。结果:多酚、叶酸、维生素D、omega-3脂肪酸和β-胡萝卜素可能会降低患痴呆的风险。建议多吃绿叶蔬菜、绿茶、鱼和水果。然而，饱和脂肪、富含铜和饱和脂肪的饮食、饮用水中的铝以及大量饮酒可能会增加痴呆症的风险。健康的饮食模式，特别是地中海饮食，被证明比单一的饮食成分带来更多的认知益处。结论:我们讨论和总结了膳食成分和饮食模式在老年人痴呆预防中的作用，发现一些因素与老年人痴呆风险密切相关。这可能为确定饮食成分和模式作为老年痴呆症预防的新治疗靶点铺平道路。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Current Alzheimer research 医学-神经科学

CiteScore

4.00

自引率

4.80%

发文量

审稿时长

4-8 weeks

期刊介绍： Current Alzheimer Research publishes peer-reviewed frontier review, research, drug clinical trial studies and letter articles on all areas of Alzheimer’s disease. This multidisciplinary journal will help in understanding the neurobiology, genetics, pathogenesis, and treatment strategies of Alzheimer’s disease. The journal publishes objective reviews written by experts and leaders actively engaged in research using cellular, molecular, and animal models. The journal also covers original articles on recent research in fast emerging areas of molecular diagnostics, brain imaging, drug development and discovery, and clinical aspects of Alzheimer’s disease. Manuscripts are encouraged that relate to the synergistic mechanism of Alzheimer''s disease with other dementia and neurodegenerative disorders. Book reviews, meeting reports and letters-to-the-editor are also published. The journal is essential reading for researchers, educators and physicians with interest in age-related dementia and Alzheimer’s disease. Current Alzheimer Research provides a comprehensive ''bird''s-eye view'' of the current state of Alzheimer''s research for neuroscientists, clinicians, health science planners, granting, caregivers and families of this devastating disease.