by - Malnutrition may drive the onset of Alzheimer’s disease, and the progression of the disease then increases malnutrition, according to a new study from China.
- Better addressing people’s nutritional needs is expected to reduce the incidence of Alzheimer’s disease and other dementias.
- Two diets were investigated in the study: the Mediterranean diet and the MIND diet.
A new study from China investigates the complex, possibly bidirectional relationship between Alzheimer’s disease (AD) and malnutrition.
The study concluded that early identification and nutritional intervention of nutritionally at risk or malnourished individuals may reduce their chances of developing Alzheimer’s.
Once Alzheimer’s develops, individuals often experience increasing malnutrition as the disease progresses in a downward spiral as adequate nutrition becomes harder and harder to maintain.
As the world’s population ages, the rate of new cases of age-related dementia has fallen in many countries, according to the
The Commission estimated that 12 modifiable factors account for 40% of dementia worldwide.
These include “less education, hypertension, hearing impairment, smoking, obesity, depression, physical inactivity, diabetes, and low social contact.” The good news is that these are modifiable factors.
The new observational study involved 266 individuals in China. Of these, 73 people recruited from the general public were considered to be cognitively healthy. The rest of the participants were enrolled in the Center for Cognitive Neuroscience at Beijing Tiantan Hospital. Of these people, 72 had mild cognitive impairment due to Alzheimer’s (AD-MCI), and 121 had dementia due to Alzheimer’s (AD-D).
The researchers took venous blood samples from the participants and took detailed body measurements.
The study is published in Limits in Nutrition.
Researchers ranked the quality of study participants’ diets according to their adherence to the Mediterranean diet (MED) and MIND (Mediterranean diet-DASH intervention to delay neurodegeneration). In general, there was no statistically significant difference in diet scores between the three groups. However, scores were slightly lower for people with AD-Dthan AD-MCI and normal cognitive groups.
The study does not report the specific foods that earned participants their ratings.
Neuroscientist Dr. Scott Kaiser, who was not involved in the study, asked whether participants earned their points “on green leafy vegetables, or did they get their points on nuts, or did they get them on olive oil, or did they get them on. fish – and what kind of fish?” He said, “all these would make a big difference.”
“Nutritional studies are difficult to conduct and there is a clear need for more randomized, prospective trials,” he said.
A lower BMI value, smaller calf and hip circumference, and lower scores in the Mini Nutritional Assessment and Geriatric Nutritional Risk Index scores were associated with Alzheimer’s, as were lower levels of total protein, albumin, globulin, and apolipoprotein A1.
The most accurate predictor of Alzheimer’s was a combination of total protein and albumin levels, along with calf circumference.
The MNA score was the clearest indicator of the line between Alzheimer’s mild cognitive impairment (AD-MCI) and full Alzheimer’s dementia (AD-D).
Although it was not discussed in this research, Dr. Kaiser “the impact of an altered microbiome and how it may affect nutrient uptake and energy balance and factors that affect brain health is a great area of study.”
People with Alzheimer’s often become more and more malnourished as the disease progresses. This could be caused by Alzheimer’s, or it could simply be that malnutrition — perhaps a factor in the initial development of the disease — is making things worse over time.
According to Dr. Kaiser, there may be biological and social mechanisms that drive the greater prevalence of malnutrition in Alzheimer’s.
Michelle Routhenstein, registered dietitian and nutritionist at EntirelyNourished.com, said, “Individuals with Alzheimer’s disease are more likely to become malnourished due to challenges such as difficulty chewing and swallowing, altered taste and smell, forgetfulness on eating, difficulties with meal preparation, and behavioral symptoms such as restlessness, or lack of interest in eating that affect eating habits and nutrient intake.”
Referring to the social barriers, Dr. Kaiser, “If a person is unable to feed themselves, if they are dependent on another person for their sustenance, and if their hunger signaling mechanism is not working properly, then their at you. problem.
The MED and MIND diets are related, in that they are both based on the traditional way of eating in areas around the Mediterranean. Both benefit cardiovascular health and weight loss when combined with a physically active lifestyle and social participation.
MED and MIND diets have also been linked to cognitive health.
The MED diet emphasizes plant foods such as vegetables, fruits, legumes, and whole grains, which are eaten at meals and as snack foods. In addition, the diet requires healthy fats such as extra virgin olive oil, as well as moderate consumption of fish, smaller amounts of meat or eggs, and a general avoidance of processed foods.
The MIND diet is based on the Med diet and the DASH (Dietary Approach to Stop Hypertension) diet. It specifically focuses on supporting cognitive health.
The diet calls for six or more servings per week of, “Leafy greens, leafy greens, leafy greens, first,” Dr. Kaiser said.
In addition, Routhenstein said, the diet recommends “avoiding berries, nuts, legumes, whole grains, fish, poultry and olive oil, and red meat, butter and margarine, cheese, pastries, and fried or fast foods.”
Routhenstein mentioned some specific foods that strengthen cognitive reserves in people who want to avoid dementia or dementia related to Alzheimer’s.
“Blueberries, strawberries and other berries contain antioxidants and flavonoids that may help improve memory and cognitive function,” she said. Dr. Kaiser extolled the value of colorful fruits and vegetables.
Additionally, Routhenstein said, “Sesame seeds, and flax seeds are rich in healthy fats. Polyphenic compounds, such as lignans, support brain health and may help reduce the risk of cognitive decline.”
The MIND diet calls for three or more servings a day of whole grains, such as, she said, “oats, barley, and quinoa [that] provide a steady supply of energy to the brain and contain nutrients such as vitamins B6 and folate, which support cognitive function.”
Dr. Kaiser emphasized the value of fish in the MIND diet, especially “fish that are high in these omega-3 fatty acids, specifically DHA, which are found in cold water fatty fish. Salmon is a great example.”
Routhenstein cautioned, “It is important to note that these diets must be well balanced and implemented appropriately to also address potential muscle loss and tone, which can affect the progression of Alzheimer’s disease.”
She recommended consulting a registered dietitian nutritionist to create a diet plan that works well for everyone.
