Dietary Links to Alzheimer's Disease: 1999 Update*

Article type: Research Article

Authors: Grant, William B.

Affiliations: 12 Sir Francis Wyatt Place, Newport News, VA 23606-3660, USA, Wbgrant@norfolk.infi.net

Note: [*] This article is published with permission from the University of Kentucky. It is also published in the online journal Alzheimer's Disease Review; www.coa.uky.edu/ADReview.

Abstract: With the republication of Grant (18), the first paper providing epidemiologic evidence linking diet to the development of Alzheimer's disease (AD), it is an appropriate time to review the findings and hypotheses therein in light of the subsequent literature. The main findings, that dietary fat and energy in old age are high risk factors, while fish and cereals are risk-reduction factors, have been supported in various recent epidemiologic studies. Diet contri-butes to the development of AD through modulating oxidative stress and inflammation, which is also linked to oxidative stress, but may also arise from series 2 prostaglandins. Thus, as one ages, dietary modifications and additional supplements designed to reduce free radical production and inflammation provide a significant measure of reduction in risk for the development of AD.

DOI: 10.3233/JAD-1999-14-501

Journal: Journal of Alzheimer's Disease, vol. 1, no. 4-5, pp. 197-201, 1999