Dietary links to Alzheimer's disease: 1999 update.

TitleDietary links to Alzheimer's disease: 1999 update.
Publication TypeJournal Article
Year of Publication1999
AuthorsGrant WB
JournalJournal of Alzheimer's disease : JAD
Volume1
Issue4-5
Pagination197-201
Date Published1999 Nov
ISSN1387-2877
Abstract

With the republication of Grant (18), the first paper providing epidemiologic evidence linking diet to the development of Alzheimer's disease (AD), it is an appropriate time to review the findings and hypotheses therein in light of the subsequent literature. The main findings, that dietary fat and energy in old age are high risk factors, while fish and cereals are risk-reduction factors, have been supported in various recent epidemiologic studies. Diet contributes to the development of AD through modulating oxidative stress and inflammation, which is also linked to oxidative stress, but may also arise from series 2 prostaglandins. Thus, as one ages, dietary modifications and additional supplements designed to reduce free radical production and inflammation provide a significant measure of reduction in risk for the development of AD.

Alternate JournalJ. Alzheimers Dis.
PubMed ID12214118
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