title: Dietary factors and Alzheimer's disease.
abstract: Alzheimer's disease (AD) is increasing in prevalence, and environmental risk factors have not been identified with certainty. There is evidence that oxidative stress, homocysteine-related vitamins, fats, and alcohol have a role in the pathogenesis of AD. Few large epidemiological studies have explored the associations between nutrients and AD, and there has been only one trial of vitamin E in the prevention of AD. Some studies suggest that high intake of vitamins C, E, B6, and B12, and folate, unsaturated fatty acids, and fish are related to a low risk of AD, but reports are inconsistent. Modest to moderate alcohol intake, particularly wine, may be related to a low risk of AD. Available data do not permit definitive conclusions regarding diet and AD or specific recommendations on diet modification for the prevention of AD.
authors.affiliation: Taub Institute for Research of Alzheimer's Disease and the Aging Brain, Division of General Medicine, Department of Medicine, Columbia University College of Physicians and Surgeons, New York, USA.
authors.forename: José A
authors.initials: JA
authors.lastname: Luchsinger
authors.forename: Richard
authors.initials: R
authors.lastname: Mayeux
mesh_terms: D000544:Alzheimer Disease / Q000178:diet therapy / Q000453:epidemiology / Q000517:prevention & control; D000818:Animals; D004032:Diet / Q000009:adverse effects; D006801:Humans; D009751:Nutritional Requirements; D012307:Risk Factors