Mediterranean Diet in Preventing Neurodegenerative Diseases

Gardener, Hannah; Caunca, Michelle R.

doi:10.1007/s13668-018-0222-5

Cited by 87 publications

(54 citation statements)

References 98 publications

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“…The relationships between greater adherence to these diets and better cognition, slower cognitive decline and decreased risk for dementia could not always be replicated (e.g., e.g., [20][21][22]). Methodological challenges such as the sensitivity of outcome measures, the most sensitive time periods in life course and the true adherence of cultural diverse populations to the predefined diets might have contributed to these inconsistent findings [23]. A complementary strategy for the analysis of dietary patterns is a bottom-up approach, using data-driven methodologies to identify underlying dietary patterns of the specific population under study [24].…”

Section: Introductionmentioning

confidence: 99%

Dietary patterns are related to cognitive functioning in elderly enriched with individuals at increased risk for Alzheimer’s disease

et al. 2020

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Purpose To investigate cross-sectional associations between dietary patterns and cognitive functioning in elderly free of dementia. Methods Data of 389 participants from the German DELCODE study (52% female, 69 ± 6 years, mean Mini Mental State Score 29 ± 1) were included. The sample was enriched with elderly at increased risk for Alzheimer's disease (AD) by including participants with subjective cognitive decline, mild cognitive impairment (MCI) and siblings of AD patients. Mediterranean and MIND diets were derived from 148 Food Frequency Questionnaire items, and data-driven patterns by principal component analysis (PCA) of 39 food groups. Associations between dietary patterns and five cognitive domain scores were analyzed with linear regression analyses adjusted for demographics (model 1), and additionally for energy intake, BMI, other lifestyle variables and APOe4-status (model 2). For PCA-derived dietary components, final model 3 included all other dietary components. Results In fully adjusted models, adherence to Mediterranean and MIND diet was associated with better memory. The 'alcoholic beverages' PCA component was positively associated with most cognitive domains. Exclusion of MCI subjects (n = 60) revealed that Mediterranean and MIND diet were also related to language functions; associations with the alcoholic beverages component were attenuated, but most remained significant. Conclusion In line with data from elderly population samples, Mediterranean and MIND diet and some data-derived dietary patterns were related to memory and language function. Longitudinal data are needed to draw conclusions on the putative effect of nutrition on the rate of cognitive decline, and on the potential of dietary interventions in groups at increased risk for AD.

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Section: Introductionmentioning

confidence: 99%

Dietary patterns are related to cognitive functioning in elderly enriched with individuals at increased risk for Alzheimer’s disease

et al. 2020

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“…A number of clinical, epidemiological and experimental studies have suggested that the MedDiet or some of its components may reduce the incidence of neurodegenerative diseases and other conditions related to oxidative stress and chronic inflammation such as cardiovascular diseases (CVD), which are closely associated with cognitive decline (3,4) . These effects can be partially attributed to different bioactive compounds present in the MedDiet such as polyphenols.…”

Section: Introductionmentioning

confidence: 99%

Polyphenol intake and cognitive decline in the Seguimiento Universidad de Navarra (SUN) Project

et al. 2020

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The global growing rates of cognitive decline and dementia, together with the absence of curative therapies for these conditions, support the interest in researching potential primary prevention interventions, with particular focus on dietary habits. The aim was to assess the association between the intake of polyphenols and 6-year change in cognitive function in the “Seguimiento Universidad de Navarra” (SUN) Project, a Spanish prospective cohort study. Changes (final – initial) in cognitive function were evaluated in a subsample of 806 participants (mean age 66 years (SD 5), 69.7% male) of the SUN Project using the validated Spanish Telephone Interview for Cognitive Status-modified (STICS-m) score. Polyphenol intake was derived from a validated semi-quantitative food-frequency questionnaire and matching food composition data from the Phenol Explorer database. Multivariable linear regression models were used to evaluate the association between total polyphenol intake, polyphenol subclasses and cognitive changes. No significant association between total polyphenol intake and changes in cognitive function was found. However, a higher intake of lignans (βQuintile (Q) 5 vs. Q1 0.81; 95% CI 0.12, 1.51; p trend = 0.020) and stilbenes (βQ5 vs. Q1 0.82; 95% CI 0.15, 1.49; p trend 0.028) was associated with more favorable changes in cognitive function over time, particularly with respect to immediate memory and language domains. Olive oil and nuts were the major sources of variability in lignan intake; and wine in stilbene intake. The results suggest that lignan and stilbene intake was associated with improvements in cognitive function.

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“…In this context, diet interventions and specifically the adherence to Mediterranean diet (MD) have been demonstrated to be a favorable condition, highly associated with the prevention of neurodegenerative disorders [11,12]. This can be explained by the high proportion in this diet of fruits, vegetables, and olive oil, sources of several polyphenolic bioactive compounds [13].…”

Section: Introductionmentioning

confidence: 99%

Hydroxytyrosol Decreases LPS- and α-Synuclein-Induced Microglial Activation In Vitro

et al. 2019

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I.M.A.-B.); rodriguez@us.es (J.A.R.-G.); jlvenero@us.es (J.L.V.); depablos@us.es (R.M.d.P.)Abstract: Neuroinflammation is a common feature shared by neurodegenerative disorders, such as Parkinson's disease (PD), and seems to play a key role in their development and progression. Microglia cells, the principal orchestrators of neuroinflammation, can be polarized in different phenotypes, which means they are able to have anti-inflammatory, pro-inflammatory, or neurodegenerative effects. Increasing evidence supports that the traditional Mediterranean dietary pattern is related to the reduction of cognitive decline in neurodegenerative diseases. A considerable intake of plant foods, fish, and extra virgin olive oil (EVOO), as well as a moderate consumption of red wine, all characteristic of the Mediterranean diet (MD), are behind these effects. These foods are especially rich in polyphenols, being the most relevant in the MD hydroxytyrosol (HT) and their derivatives present in EVOO, which have demonstrated a wide array of biological activities. Here, we demonstrate that HT is able to reduce the inflammation induced by two different stimuli: lipopolysaccharide and α-synuclein. We also study the possible molecular mechanisms involved in the anti-inflammatory effect of HT, including the study of nuclear factor kappa B (NF-κB), mitogen-activated protein kinases (MAPKs), nicotinamide adenine dinucleotide phosphate (NADPH) oxidase, and inflammasome. Our data support the use of HT to prevent the inflammation associated with PD and shed light into the relationship between MD and this neurological disorder.

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Mediterranean Diet in Preventing Neurodegenerative Diseases

Cited by 87 publications

References 98 publications

Dietary patterns are related to cognitive functioning in elderly enriched with individuals at increased risk for Alzheimer’s disease

Dietary patterns are related to cognitive functioning in elderly enriched with individuals at increased risk for Alzheimer’s disease

Polyphenol intake and cognitive decline in the Seguimiento Universidad de Navarra (SUN) Project

Hydroxytyrosol Decreases LPS- and α-Synuclein-Induced Microglial Activation In Vitro

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