Prevention of Alzheimer’s disease: Putative nutritive factors
Version of Record online: 4 SEP 2007
Volume 7, Issue 3, pages 125–131, September 2007
How to Cite
ASADA, T. (2007), Prevention of Alzheimer’s disease: Putative nutritive factors. Psychogeriatrics, 7: 125–131. doi: 10.1111/j.1479-8301.2007.00180.x
- Issue online: 4 SEP 2007
- Version of Record online: 4 SEP 2007
- Received 23 August 2006; accepted 25 August 2006.
- dietary fat;
- ginkgo biloba;
- Mediterranean diet;
- omega-3 fatty acids
During the last decades, researchers have found several risk factors for the development of Alzheimer’s disease (AD) and other dementing illnesses. Among them, lifestyle-related factors such as exercise and nutrition have received increasing attention. Only recently, several encouraging studies, both in animal experiments and human clinical trials, have been reported. These studies inspire us to develop effective interventions including lifestyle changes that might prevent the onset of human AD. In order to provide sound interventions against the development of AD, it is indispensable to evaluate in detail the putative risk factors for AD, especially modifiable lifestyle-related factors. Thus, in this article, we review recent findings regarding nutrition as a possible prevention against AD. The main issues dealt in this review are as follows: dietary fat including omega-3 fatty acids (EPA, DHA); diabetes (glucose, insulin); antioxidants (vitamin C & E); Ginkgo biloba and the Mediterranean diet.