Waterford's research shows that diet plays a key role in Alzheimer's disease

A nutrient-rich diet with lots of fruits, vegetables and colorful fish can play a key role in protecting the health of our brains and reducing the risk of Alzheimer's disease as we get older.

This is what emerges from a new study by Waterford that has just been published in a prestigious international newspaper.

The biennial review by a team from the Nutrition Research Center Ireland (NRCI) of the School of Health Science at the Waterford Institute of Technology focused on the role of nutrition in cognition and Alzheimer's disease, which is the form most common dementia.

Research has revealed that nutritional components listed at high levels in the "Mediterranean diet" are active in preventing oxidative damage and inflammation of key parts of the brain – which means that they have a significant potential for the protection of cognition and for reducing the risk of developing Alzheimer's disease. increasing risk to public health as the population ages.

"The Role of Nutrition for the Aging Population: Consequences for Cognition and Alzheimer's Disease" by Rebecca Power, Ph.D. Candidate at NRCI; Dr. Alfonso Prado-Cabrero, NRCI; Professor Riona Mulcahy, Waterford University Hospital; Alan Howard, Howard Foundation, Cambridge, and Professor John Nolan, NRCI, are published in the 10th Annual Report on Science and Technology of Food. The work was partially funded by the Howard Foundation and the European Research Council.

Dr. Power said, "This review shows that the cognitive deficits of cognitively impaired people are deficient in carotenoids and omega-3 fatty acids compared to cognitively healthy individuals.

"This suggests that a nutritional intervention could be beneficial for people with mild cognitive impairment or early-onset Alzheimer's disease. Carotenoids and Omega-3 fatty acids are present in brain tissue and should play an important role in maintaining cognition, as they help reduce the harm to the elderly by oxidative stress and neuro-inflammation. "

"As pharmacological breakthroughs are still elusive, it makes sense to continue to focus on preventative approaches. The CARES trial is currently underway as part of a study conducted by NRCI to examine the impact on cognition of people with mild disorders who are receiving nutritional supplementation with carotenoids and fatty acids. omega-3 over a two-year period. "

Professor Nolan added, "Efforts to reduce the risk of dementia through diet and supplementation are particularly important with the aging of our population. According to global estimates, there will be 1.6 billion people aged 65 and over alive in 2050. This is extremely positive in that it means that more people are living longer, but it also means Exposure to age-related diseases, such as Alzheimer's disease, will be even more important. – especially if we do not take proactive measures to reduce the risks. "

"At the individual level, diet and exercise are two powerful interventions we can do to protect our overall health and brain health as we get older. We should aim to eat a lot of plant-based foods and olive oil, as well as fish, but also much less processed foods, saturated fats, meat and poultry. A good diet guide is that the more colorful and natural a food is, the better it is for us, so watch out for things like spinach and peppers and try to change the plates at meal times. " he continued. "

"A clinical trial called re-MIND involving patients with Alzheimer's disease is also underway at NRCI. This is based on previous research that has shown improvements in memory, eyesight, and mood in some patients taking additional carotenoids and omega-3 fatty acids. "

Professors Michael P. Doyle and David Julian McClements, Co-Editors of the Annual Review of Food Science and Technology, described Waterford's article as "particularly timely," adding, "It highlights the current state of knowledge in this important area. is an essential reading for anyone who is interested in this critical topic. In particular, he emphasizes the important role played by the constituents of health promotion in fruits, vegetables and fish, essential components of the Mediterranean diet, in the prevention of brain diseases in the elderly. "