Dietary factors preventing cognitive impairment

Akira Ueki

Department of Neurology, Jichi Medical University, Saitama Medical Center

Many epidemiological studies have shown that high intake of vegetables, fruits and fish prevents Alzheimer’s disease (AD). However, nutritional interventions have failed to disclose any effect so far. One reason is the age of participants. Risk factors or preventive factors exert their effect in a specific life time, and the same factor may have a decreased effect in another life period. For example, midlife exposure to cardiovascular risks, metabolic syndrome, obesity and high intake of saturated fatty acids is associated with AD in later life. However, these facts cannot be applied to elderly people. Body weight loss starts 4-6 years prior to the onset of AD and multiple nutritional deficiencies including vitamins and minerals are reported in the diet of cognitively impaired individuals. Furthermore, some results have shown that obesity is rather a preventive factor for AD in the elderly. These results show dietary recommendation according to a life stage is necessary from the view point of public health.

Address correspondence to Dr. Akira Ueki, Department of Neurology, Jichi Medical University, Saitama Medical Center (1-847 Amanuma-cho, Omiya-ku, Saitama City 330-8503, Japan)