Alzheimer’s Disease: An Epidemiologic Disaster From Nutritional Perspective

Abstract

and over was 5.1%. The estimated ratio of these two age groups in the 28 EU countries for 2040 is 17.9% and 9.9%, and for 2050 it is projected to be 17. 2% and 10.9%, respectively [3] (Figure 1).Based on the data available, LE during the 20 th century increased by more than 30 years. By the year 2040 more than a quarter of the Europeans will be older than 65 years and one in seven will be at least 75 years of age. More importantly, health expectancy on average is 8-11 years shorter than LE and loss of cognitive functions and increase in dementia are major contributors of disability and disease during these last couple years of life [4,5].Alzheimer's Disease (AD) is the most common cause of dementia in people aged 60 years or older, representing approximately 60-70% of all cases [6].Currently at least 35 million peopleare affected by AD worldwide and this number is expected to quadruple by the year 2050. Although mortality due to HIV, stroke and heart disease decreased between 2000 and 2013 by 52%, 23% and 14%, respectively, death cases related to AD increased by 71% within the same timeframe, making AD the fourth leading cause of death in developed countries [7].The prevalence of AD increases with age, for example the proportion of people with AD in the US in 2015 was estimated as follows: <65 years: 4%; 65-74 years: 15%; 75-84 years: 43%; 85+ years: 38% [7]. Definition of ADAlois Alzheimer identified the first case of AD in a 51 year old woman, whose brain autopsy showed plaques and tangles that characterize AD [8].AD is a degenerative brain disease of unknown origin, usually developing slowly during the late middle age or in old age and worsens with time. AD results in progressive memory loss, impaired thinking, disorientation, changes in personality and mood. These symptoms are leading to profound decline in AbstractAlzheimer disease (AD) is a progressive, multifactorial, untreatable neurodegenerative disease with worldwide increasing incidence and prevalence in the ageing societies. Besides pharmaceutical drug development there is also a need for alternative solutions for both prevention and treatment. The major objective of this article is to summarize the non-modifiable and some modifiable risk factors of AD, including nutrition and diet, and to discuss different aspects of AD prevention. Optimizing the nutritional status of the general population as a preventive measure may provide additional support to therapeutic concepts as they become available. Already several randomized controlled trials demonstrated promising results for certain nutrients to decrease the risk of developing AD and maintaining cognitive performance. Moreover, symptoms of AD such as neuroinflammation, glucose dysregulation, homocysteine accumulation and neuronal loss can be considerably influenced by nutrition. Thus, lifelong optimal supply of essential micro-and macronutrients may contribute to delay the onset of AD. However, currently the scientific evidence regarding the effects of nutrients on AD is incomplete and there are many...