title: Lipids, diet and Alzheimer disease: an extended summary.
abstract: A number of dietary elements and foods have been reported to be either risk or protective factors for the development of dementia and Alzheimer disease (AD). These include fat, fatty acids, antioxidants, fish, homocysteine/methionine, vitamins and alcohol. We propose that brain diseases with aging are not be only the result of pathogenic processes, but also due to the failure of protective mechanisms, and that diet influences the success of these protective mechanisms. Both animals and humans with genetic forms of AD do not get the disease until a certain time in mid or late life. Therefore, there must be protective factors responsible for the delayed onset of disease.
authors.affiliation: Department of Nutrition, Case Western Reserve University School of Medicine, University Hospitals of Cleveland, 10900 Euclid Ave., Cleveland, OH 44106, USA. gjp3@cwru.edu
authors.forename: Grace J
authors.initials: GJ
authors.lastname: Petot
authors.forename: Robert P
authors.initials: RP
authors.lastname: Friedland
mesh_terms: D001741:Black or African American; D000368:Aged; D000544:Alzheimer Disease / Q000453:epidemiology*; D000818:Animals; D001057:Apolipoproteins E / Q000378:metabolism; D016022:Case-Control Studies; D004032:Diet; D004041:Dietary Fats / Q000009:adverse effects*; D005399:Fishes; D006801:Humans; D008460:Meat; D012307:Risk Factors
chemical_list: D001057:Apolipoproteins E; D004041:Dietary Fats