Relationships of Dietary Patterns, Foods, and Micro- and Macronutrients with Alzheimer's Disease and Late-Life Cognitive Disorders: A Systematic Review

Vincenzo Solfrizzi, Carlo Custodero, Madia Lozupone, Bruno P Imbimbo, Vincenzo Valiani, Pasquale Agosti, Andrea Schilardi, Alessia D'Introno, Maddalena La Montagna, Mariapaola Calvani, Vito Guerra, Rodolfo Sardone, Daniela I Abbrescia, Antonello Bellomo, Antonio Greco, Antonio Daniele, Davide Seripa, Giancarlo Logroscino, Carlo Sabbá, Francesco Panza

Research output: Contribution to journalArticle

58 Citations (Scopus)

Abstract

In the last decade, the association between diet and cognitive function or dementia has been largely investigated. In the present article, we systematically reviewed observational studies published in the last three years (2014-2016) on the relationship among dietary factors and late-life cognitive disorders at different levels of investigation (i.e., dietary patterns, foods and food-groups, and dietary micro- and macronutrients), and possible underlying mechanisms of the proposed associations. From the reviewed evidence, the National Institute on Aging-Alzheimer's Association guidelines for Alzheimer's disease (AD) and cognitive decline due to AD pathology introduced some evidence suggesting a direct relation between diet and changes in the brain structure and activity. There was also accumulating evidence that combinations of foods and nutrients into certain patterns may act synergistically to provide stronger health effects than those conferred by their individual dietary components. In particular, higher adherence to a Mediterranean-type diet was associated with decreased cognitive decline. Moreover, also other emerging healthy dietary patterns such as the Dietary Approach to Stop Hypertension (DASH) and the Mediterranean-DASH diet Intervention for Neurodegenerative Delay (MIND) diets were associated with slower rates of cognitive decline and significant reduction of AD rate. Furthermore, 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 (PUFA), particularly n-3 PUFA.

Original languageEnglish
Pages (from-to)815-849
Number of pages35
JournalJournal of Alzheimer's Disease
Volume59
Issue number3
DOIs
Publication statusPublished - 2017

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Micronutrients
Alzheimer Disease
Food
Diet
Cognition
National Institute on Aging (U.S.)
Hypertension
Mediterranean Diet
Monounsaturated Fatty Acids
Omega-3 Fatty Acids
Unsaturated Fatty Acids
Eggs
Observational Studies
Dementia
Fishes
Fatty Acids
Guidelines
Pathology
Cognitive Dysfunction
Health

Keywords

  • Journal Article

Cite this

Relationships of Dietary Patterns, Foods, and Micro- and Macronutrients with Alzheimer's Disease and Late-Life Cognitive Disorders : A Systematic Review. / Solfrizzi, Vincenzo; Custodero, Carlo; Lozupone, Madia; Imbimbo, Bruno P; Valiani, Vincenzo; Agosti, Pasquale; Schilardi, Andrea; D'Introno, Alessia; La Montagna, Maddalena; Calvani, Mariapaola; Guerra, Vito; Sardone, Rodolfo; Abbrescia, Daniela I; Bellomo, Antonello; Greco, Antonio; Daniele, Antonio; Seripa, Davide; Logroscino, Giancarlo; Sabbá, Carlo; Panza, Francesco.

In: Journal of Alzheimer's Disease, Vol. 59, No. 3, 2017, p. 815-849.

Research output: Contribution to journalArticle

Solfrizzi, V, Custodero, C, Lozupone, M, Imbimbo, BP, Valiani, V, Agosti, P, Schilardi, A, D'Introno, A, La Montagna, M, Calvani, M, Guerra, V, Sardone, R, Abbrescia, DI, Bellomo, A, Greco, A, Daniele, A, Seripa, D, Logroscino, G, Sabbá, C & Panza, F 2017, 'Relationships of Dietary Patterns, Foods, and Micro- and Macronutrients with Alzheimer's Disease and Late-Life Cognitive Disorders: A Systematic Review', Journal of Alzheimer's Disease, vol. 59, no. 3, pp. 815-849. https://doi.org/10.3233/JAD-170248
Solfrizzi, Vincenzo ; Custodero, Carlo ; Lozupone, Madia ; Imbimbo, Bruno P ; Valiani, Vincenzo ; Agosti, Pasquale ; Schilardi, Andrea ; D'Introno, Alessia ; La Montagna, Maddalena ; Calvani, Mariapaola ; Guerra, Vito ; Sardone, Rodolfo ; Abbrescia, Daniela I ; Bellomo, Antonello ; Greco, Antonio ; Daniele, Antonio ; Seripa, Davide ; Logroscino, Giancarlo ; Sabbá, Carlo ; Panza, Francesco. / Relationships of Dietary Patterns, Foods, and Micro- and Macronutrients with Alzheimer's Disease and Late-Life Cognitive Disorders : A Systematic Review. In: Journal of Alzheimer's Disease. 2017 ; Vol. 59, No. 3. pp. 815-849.
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AU - Imbimbo, Bruno P

AU - Valiani, Vincenzo

AU - Agosti, Pasquale

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AU - D'Introno, Alessia

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AU - Calvani, Mariapaola

AU - Guerra, Vito

AU - Sardone, Rodolfo

AU - Abbrescia, Daniela I

AU - Bellomo, Antonello

AU - Greco, Antonio

AU - Daniele, Antonio

AU - Seripa, Davide

AU - Logroscino, Giancarlo

AU - Sabbá, Carlo

AU - Panza, Francesco

PY - 2017

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N2 - In the last decade, the association between diet and cognitive function or dementia has been largely investigated. In the present article, we systematically reviewed observational studies published in the last three years (2014-2016) on the relationship among dietary factors and late-life cognitive disorders at different levels of investigation (i.e., dietary patterns, foods and food-groups, and dietary micro- and macronutrients), and possible underlying mechanisms of the proposed associations. From the reviewed evidence, the National Institute on Aging-Alzheimer's Association guidelines for Alzheimer's disease (AD) and cognitive decline due to AD pathology introduced some evidence suggesting a direct relation between diet and changes in the brain structure and activity. There was also accumulating evidence that combinations of foods and nutrients into certain patterns may act synergistically to provide stronger health effects than those conferred by their individual dietary components. In particular, higher adherence to a Mediterranean-type diet was associated with decreased cognitive decline. Moreover, also other emerging healthy dietary patterns such as the Dietary Approach to Stop Hypertension (DASH) and the Mediterranean-DASH diet Intervention for Neurodegenerative Delay (MIND) diets were associated with slower rates of cognitive decline and significant reduction of AD rate. Furthermore, 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 (PUFA), particularly n-3 PUFA.

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