Chapter 9 - Contribution of Mediterranean Diet in the Prevention of Alzheimer’s Disease

Abstract

In the present chapter, we reviewed observational studies published between 2014 and 2016 on the relationship among dietary patterns, foods, and food groups and late-life cognitive disorders. There was a direct relation between diet and changes in the brain structure and activity. Higher adherence to a Mediterranean-type diet was associated with decreased cognitive decline and other emerging healthy dietary patterns such as the Dietary Approach to Stop Hypertension (DASH) and the Mediterranean-DASH diet Intervention for Neurodegenerative Delay diets were associated with slower rates of cognitive decline and significant reduction of Alzheimer’s disease rate. Some foods or food groups traditionally considered harmful such as eggs and red meat have been partially rehabilitated, while there is still a negative correlation of cognitive functions with saturated fatty acids and a protective effect against cognitive decline of elevated fish consumption, high intake of monounsaturated fatty acids, and polyunsaturated fatty acids (PUFAs), particularly n-3 PUFA.