The link between nutrition and Alzheimer's disease: from prevention to treatment

被引：13

作者：

Martins, Lais Bhering ^{[1
,2
]}

Malheiros Silveira, Ana Leticia ^{[2
,3
]}

Teixeira, Antonio Lucio ^{[1
]}

机构：

[1] Univ Texas Hlth Sci Ctr Houston, Dept Psychiat & Behav Sci, McGovern Med Sch, Houston, TX 77054 USA

[2] Univ Fed Minas Gerais, Escola Enfermagem, Dept Nutr, BR-30130100 Belo Horizonte, MG, Brazil

[3] Univ Fed Minas Gerais, Inst Ciencias Biol, Dept Bioquim & Imunol, BR-31270901 Belo Horizonte, MG, Brazil

来源：

NEURODEGENERATIVE DISEASE MANAGEMENT | 2021年 / 11卷 / 02期

关键词：

Alzheimer's disease; microbiota; nutrition; prevention; treatment; BRAIN INSULIN-RESISTANCE; GROWTH-FACTOR EXPRESSION; STOP HYPERTENSION DIET; CHAIN FATTY-ACIDS; MEDITERRANEAN DIET; COGNITIVE DECLINE; GUT MICROBIOTA; CALORIC RESTRICTION; VITAMIN-E; DYSFUNCTION;

D O I：

10.2217/nmt-2020-0023

中图分类号：

R74 [神经病学与精神病学];

学科分类号：

摘要：

Alzheimer's disease (AD) is the most common cause of dementia. To date, there is no effective pharmacological strategy to slow or stop disease progression. In this context, multiple alternative therapeutic strategies have been investigated for AD. This review addresses the potential role of nutrition interventions in AD prevention and treatment. Nutritional strategies for AD have been based on four pillars: maintaining a healthy weight (i.e., prevention and/or treatment of obesity, especially in midlife and prevention of weight loss in the later stages of AD); correction of nutritional deficiencies; adequate consumption of micronutrients (vitamins and minerals), especially those implicated in the pathways of AD pathophysiology; and microbiota modulation.

引用

页码：155 / 166

页数：12

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