Food and nutrition in the prevention of dementia–A mini-review

Abstract

Dementia has become a widespread public health issue. Preventing Alzheimer’s disease and other forms of dementia is a significant challenge. Observational studies suggest that certain nutritional factors may provide cognitive benefits. However, nutritional epidemiology studies have only inconsistently found an association between food or nutrition and cognitive decline, dementia, or Alzheimer’s disease. Clinical trials of dietary and nutritional interventions have generally been unable to demonstrate a reduction in cognitive impairment. The available intervention results were usually small, heterogeneous, and statistically insignificant. Long-term interventions may be necessary to demonstrate an effect. Nevertheless, our understanding of risk factors for dementia and potential preventive measures is improving. There is high potential for preventing dementia; nearly half of cases could theoretically be prevented by eliminating 14 modifiable risk factors. Four of these risk factors—including hypertension, type 2 diabetes, high cholesterol, and obesity—are nutrition-related. Lifestyle changes related to diet and nutrition that aim to decrease the risk of dementia should include maintaining a systolic blood pressure of 130 mmHg or less starting at age 40, detecting and treating high LDL cholesterol from midlife, and maintaining a healthy weight and treating obesity, which also helps prevent diabetes