ABSTRACT
Evidence suggests that oxidative stress may be important in the pathogenesis of Alzheimer’s disease (AD). Beta-amyloid (A), which is found abundantly in the brains of Alzheimer’s disease patients, is thought to be toxic in neuronal cell cultures through a mechanism involving free radicals.1 This has generated an interest in the potential role of antioxidants for the prevention of AD. The clinical course of dementia represents the challenges this disease presents. AD presents an enormous burden to individuals and society. So far, there are no truly effective therapies for treating dementia. The mainstay of treatment is still symptomatic. Therefore, the identification and treatment of risk factors for dementia may represent an important strategy for prevention of dementia. Evidence linking diet to AD comes from epidemiological data. However, observational data are only useful for generation of hypotheses and not for establishing a causal relationship. Data from clinical trials are needed for dietary recommendations for the prevention of AD. This review provides an overview of the literature as it pertains to dietary factors and AD.
