Resumo

LANYAU DOMINGUEZ, Yeneisy. The diet in Alzheimer's disease. Rev Cubana Salud Pública [online]. 2009, vol.35, n.4, pp. 55-64. ISSN 1561-3127.

Many constituents of the diet from macronutrients to minerals exert influence on the brain's structure and function. Alzheimer's disease, a syndrome of cognitive deterioration, is a health problem in the geriatric population. Several studies have explored the role of diet in this disorder. Most of the results show that the high ingestion of unsaturated fatty acids, fish, vitamins B (B6, folate) and antioxidant vitamins (C,E) is associated with a low risk for the disease. In spite of the fact that not all these results are consistent, the possible etiological contribution of the nutritional factors should be considered in the prevention of this disease.

Palavras-chave : Alzheimer's disease; diet; fatty acids; fish; complex B vitamins; antioxidants.

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