TY - CHAP
T1 - Nutritional, Dietary, and Lifestyle Approaches for Prevention and Management of Alzheimer’s Disease
AU - Sarkar, Supta
AU - Krishnamurthi, Madhubalaji Chegu
PY - 2022/3/13
Y1 - 2022/3/13
N2 - Neurodegenerative disorders have grabbed global attention as it resulted in morbidity and disability worldwide. Neurodegenerative diseases pertaining to the central nervous system are heterogeneous disorders characterized by the progressive degeneration of its structure and function. Alzheimer’s disease is one of the most frequently occurring neurodegenerative disorders and is the major cause of dementia. Worldwide 50 million people are suffering from dementia (among 60–70% belongs to Alzheimer’s disease), and it is increasing at the rate of ten million new cases per year. There is a vast evidence for possible dietary risk factors in the development of Alzheimer’s disease and cognitive decline with age. Therefore, diet and nutrition are essential in modulating the risk of Alzheimer’s disease. Epidemiological evidence demonstrates a protective role of dietary supplementation of antioxidants, polyunsaturated fatty acids, B complex vitamins, essential elements, and polyphenols, which could protect the brain from oxidative and inflammatory damage. Furthermore, consumption of fish, fruits, vegetables, coffee, and light-to-moderate alcohol reduces the risk of Alzheimer’s disease. Adherence to a healthy diet and the dietary patterns like the Mediterranean diet or DASH diet are associated with a lower risk of Alzheimer’s disease. This chapter focused on the epidemiological evidence linking many nutrients, foods, and dietary habits to Alzheimer’s disease.
AB - Neurodegenerative disorders have grabbed global attention as it resulted in morbidity and disability worldwide. Neurodegenerative diseases pertaining to the central nervous system are heterogeneous disorders characterized by the progressive degeneration of its structure and function. Alzheimer’s disease is one of the most frequently occurring neurodegenerative disorders and is the major cause of dementia. Worldwide 50 million people are suffering from dementia (among 60–70% belongs to Alzheimer’s disease), and it is increasing at the rate of ten million new cases per year. There is a vast evidence for possible dietary risk factors in the development of Alzheimer’s disease and cognitive decline with age. Therefore, diet and nutrition are essential in modulating the risk of Alzheimer’s disease. Epidemiological evidence demonstrates a protective role of dietary supplementation of antioxidants, polyunsaturated fatty acids, B complex vitamins, essential elements, and polyphenols, which could protect the brain from oxidative and inflammatory damage. Furthermore, consumption of fish, fruits, vegetables, coffee, and light-to-moderate alcohol reduces the risk of Alzheimer’s disease. Adherence to a healthy diet and the dietary patterns like the Mediterranean diet or DASH diet are associated with a lower risk of Alzheimer’s disease. This chapter focused on the epidemiological evidence linking many nutrients, foods, and dietary habits to Alzheimer’s disease.
U2 - 10.1007/978-981-16-8158-5_3
DO - 10.1007/978-981-16-8158-5_3
M3 - Book chapter
SN - 9789811681578
T3 - Nutritional Neurosciences
SP - 61
EP - 84
BT - Role of Nutrients in Neurological Disorders
A2 - Rajagopal, S.
A2 - Ramachandran, S.
A2 - Sundararaman, G.
A2 - Gadde Venkata,, S.
PB - Springer
CY - Singapore
ER -