Nutritional management for Alzheimer’s disease in all stages: mild, moderate, and severe

Pivi, Glaucia Akiko Kamikado; Vieira, Neusa Maria de Andrade; Ponte, Jaqueline Botelho da; Moraes, Débora Santos Coca de; Bertolucci, Paulo Henrique Ferreira

doi:10.1186/s41110-016-0025-7

Cited by 13 publications

(20 citation statements)

References 38 publications

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“…Conventional interventions are based on collaboration between caregivers who l know well the person's habits, preferences, and beliefs, and specialized dieticians. Suggested strategies to overcome the reduction of caloric amount and the decline of sensitivity of taste and smell, but also mealtimes disruptions (124), are:…”

Section: Management Of Eating Behavior In Aging and Dementiamentioning

confidence: 99%

Eating Behavior in Aging and Dementia: The Need for a Comprehensive Assessment

et al. 2020

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Eating behavior can change during aging due to physiological, psychological, and social changes. Modifications can occur at different levels: (1) in food choice, (2) in eating habits, and (3) in dietary intake. A good dietary behavior, like the Mediterranean dietary pattern, can be a protective factor for some aging related pathologies, such as dementia, while a worse eating behavior can lead to pathological conditions such as malnutrition. Changes in eating behavior can also be linked to the onset of dementia: for some types of dementia, such as frontotemporal dementia, dietary changes are one of the key clinical diagnostic feature, for others, like Alzheimer's disease, weight loss is a clinical reported feature. For these reasons, it is important to be able to assess eating behavior in a proper way, considering that there are normal age-related changes. An adequate assessment of dietary behavior can help to plan preventive intervention strategies for heathy aging or can help to identify abnormal behaviors that underline aging related-diseases. In this review, we have analyzed normal age-related and dementia-related changes and the tools that can be used to assess eating behavior. Thus, we make recommendations to screening and monitoring eating behavior in aging and dementia, and to adopt these tools in clinical practice.

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Section: Management Of Eating Behavior In Aging and Dementiamentioning

confidence: 99%

Eating Behavior in Aging and Dementia: The Need for a Comprehensive Assessment

et al. 2020

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“…To date, there is no effective drug to stop or modify the disease course. Therefore, nonpharmacological interventions may be helpful to improve the quality of AD patient's life . Dietary intervention using natural extracts might be a candidate for an adjuvant therapy of AD.…”

Section: Discussionmentioning

confidence: 99%

Glycyrrhiza uralensis and Semilicoisoflavone B Reduce Aβ Secretion by Increasing PPARγ Expression and Inhibiting STAT3 Phosphorylation to Inhibit BACE1 Expression

Chun

Zhao

et al. 2018

Molecular Nutrition Food Res

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“…Another factor is psychotic symptoms, which often include problems such as fear of being poisoned, which results in acceptance of only already known meals and tastes and in the case of introducing any nutritional changes, rejection of people who feed patients and prepare foods. The third problem, increasing at consecutive stages of the disease, is physiological disorders of chewing, mastication and swallowing, forcing to introduce mixed, semi-liquid and ready-made food products [66,67].…”

Section: Organic Foods In Diets Of Patients With Alzheimer's Diseasementioning

confidence: 99%

Organic Foods in Diets of Patients with Alzheimer’s Disease

et al. 2020

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Sustainable consumption is increasingly being promoted in the face of the decreasing amount of natural resources in the world. In general, sustainable consumption means using products and services that meet human basic needs while minimizing the consumption of natural resources and reducing waste. At this point, it is worth noting that the production of organic foods is conducive to the development of sustainable consumption through, e.g., natural methods of production, without the use of artificial fertilizers and crop protection chemicals. Nowadays, more and more emphasis is put on the correlations between health and diets. Consumers who care for their health often choose organic food. Therefore, the focus of this study was on the identification and presentation of the interest in organic foods among people who provide care to patients with Alzheimer’s disease. In order to achieve this aim, the theoretical part of the study attempted to demonstrate, on the one hand, the benefits of organic food and, on the other hand, the specific nutrition of patients with Alzheimer’s disease. The achievement of the study aim was supported by the analysis of the related literature, including the results obtained by other authors. The results of the authors’ own survey conducted in 2017–2018 were also used, with the respondents being the carers and potential carers of patients with Alzheimer’s disease and medical specialists. A statistical analysis was also carried out, including Pearson’s test analysis and a correspondence analysis. The literature survey and empirical examinations led to the conclusion that organic food is characterized by health benefits which should be taken into consideration during planning of diets for patients with Alzheimer’s disease. Carers indicated the deficiency of knowledge concerning demanded diet components. They intuitively perceive the need for using organic food due to its health benefits and for the implementation of the principles of sustainable consumption. Carers are unable to identify the values which would help improve the health of patients with Alzheimer’s disease.

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Nutritional management for Alzheimer’s disease in all stages: mild, moderate, and severe

Cited by 13 publications

References 38 publications

Eating Behavior in Aging and Dementia: The Need for a Comprehensive Assessment

Eating Behavior in Aging and Dementia: The Need for a Comprehensive Assessment

Glycyrrhiza uralensis and Semilicoisoflavone B Reduce Aβ Secretion by Increasing PPARγ Expression and Inhibiting STAT3 Phosphorylation to Inhibit BACE1 Expression

Organic Foods in Diets of Patients with Alzheimer’s Disease

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