Alzheimer disease: protective factors12

Approximately 6–8% of all persons aged >65 y have Alzheimer disease and the prevalence of the disease is increasing. Any intervention strategy aimed at decreasing risks or delaying the onset of the disease will therefore have a substantial effect on health care costs. Nutrition seems to be one of...

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Bibliographic Details
Published in:The American journal of clinical nutrition 2000-02, Vol.71 (2), p.643S-649S
Main Authors: Nourhashémi, Fati, Gillette-Guyonnet, Sophie, Andrieu, Sandrine, Ghisolfi, Anne, Ousset, Pierre Jean, Grandjean, Hélène, Grand, Alain, Pous, Jacques, Vellas, Bruno, Albarède, Jean-Louis
Format: Article
Language:English
Subjects:
Alzheimer disease
estrogen
homocysteine
nonsteroidal antiinflammatory drugs
nutrition
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Summary:Approximately 6–8% of all persons aged >65 y have Alzheimer disease and the prevalence of the disease is increasing. Any intervention strategy aimed at decreasing risks or delaying the onset of the disease will therefore have a substantial effect on health care costs. Nutrition seems to be one of the factors that may play a protective role in Alzheimer disease. Many studies suggest that oxidative stress and the accumulation of free radicals are involved in the pathophysiology of the disease. Several studies have shown the existence of a correlation between cognitive skills and the serum concentrations of folate, vitamin B-12, vitamin B-6, and, more recently, homocysteine. However, nutritional factors have to be studied not alone but with the other factors related to Alzheimer disease: genetics, estrogen, antiinflammatory drug use, and socioeconomic variables. The objective of this article was to review recent studies in this field.
ISSN:0002-9165
DOI:10.1093/ajcn/71.2.643s