Selective Diets for Dementia Disorders | 46609

Clinical and Experimental Psychology


Selective Diets for Dementia Disorders

Trevor Archer and Danilo Garcia

The global incidence of Alzheimer’s disease (AD) is ever-increasing and all current therapies, when effective, remain only symptomatic. Diet, including fruit and vegetable juicing, nutritional supplements, and ketogenic supplements have been found to improve the condition of subjects presenting neurodegenerative disorders. Under various conditions, it is becoming increasing evident that a Mediterranean-type diet supplemented by olive oil and several different forms of physical exercise may improve global cognition. This type of selective diet that has been combined to be augmented by olive oil and soy isoflavone supplements is linked to potential improve memory and learning, as well as several other necessary daily activities, and several biomarkers of brain health and function. There is an ever-growing trend towards guidelines promoting a greater consumption of plant foodbased dietary patterns combined with limitations upon the consumption of animal-based food and a plethora of more-or-less specific guidelines have been formulated. Individual-centered strategies that combine interventions to improve physical, cognitive, and psychosocial functioning may offer improvements to lifestyle (e.g., change in diet) that promote cognitive health in the oldest-old.