The influence of diet patterns on Alzheimer’s risk: a concise systematic review

Abstract

Alzheimer's disease (AD) is a progressive neurodegenerative disorder responsible for the main cause of dementia, and the increasing worldwide prevalence of AD is a major public health concern. Studies suggest that diet and nutrition may be important modifiable risk factors for AD. In addition, intestinal microbial metabolites and their effects on host neurochemical changes can increase or decrease the risk of AD. The aim of this literature review article is to discuss the relationship between dietary patterns, foods, gut microbiota, micro and macronutrients, and cognitive disorders, especially Alzheimer's. The results show that the excessive generation and accumulation of reactive pro-oxidant species over time can damage proteins, lipids, carbohydrates, and nucleic acids. Over time, this oxidative stress can contribute to a variety of age-related degenerative diseases. Therefore, antioxidant foods and healthy eating patterns, such as the Mediterranean diet, can contribute to reducing oxidative stress and consequently reducing the risk of Alzheimer's.