Affordable Access

Access to the full text

Diet and Inflammation in Cognitive Ageing and Alzheimer’s Disease

Authors
  • McGrattan, Andrea M.
  • McGuinness, Bernadette
  • McKinley, Michelle C.
  • Kee, Frank
  • Passmore, Peter
  • Woodside, Jayne V.
  • McEvoy, Claire T.
Type
Published Article
Journal
Current Nutrition Reports
Publisher
Springer US
Publication Date
Apr 04, 2019
Volume
8
Issue
2
Pages
53–65
Identifiers
DOI: 10.1007/s13668-019-0271-4
Source
Springer Nature
Keywords
License
Green

Abstract

Purpose of ReviewNutrition is known to modulate the immune system and may alter neuroinflammatory processes implicated in the pathogenesis of Alzheimer’s disease (AD) and progression of neurodegeneration. Here, we review the evidence for healthy dietary patterns and age-related cognition and discuss potential neuroinflammatory actions of diet on cognitive function.Recent FindingsAnti-inflammatory dietary patterns such as the Mediterranean diet (MD) and dietary approaches to stop hypertension (DASH) may be neuroprotective. Several dietary components consumed in the MD and DASH (omega-3 fatty acids, antioxidants and polyphenols) can inhibit neuroinflammation associated with AD. Anti-inflammatory diets may also attenuate neuroinflammation via indirect immune pathways from the gut microbiome and systemic circulation.SummaryDiet may influence cognitive ageing via several inflammatory pathways. However, data from human studies are lacking and the exact mechanisms linking diet to cognitive function remain elusive. Further dietary intervention studies are required to investigate diet-associated neurological change from the earliest through to latest stages of cognitive decline. Furthermore, incorporation of neuroimaging measures in intervention studies would advance current understanding of the mechanistic effects of dietary modification on neuroinflammation in the ageing brain.

Report this publication

Statistics

Seen <100 times