SUMMARY OF REVIEW: DIETARY FACTORS AND ALZHEIMER'S DISEASE

Diet may have a role in the causation of Alzheimer's disease. Few large epidemiological studies have explored the associations between nutrients and AD, and only one trial has explored the effect of vitamin E in its secondary prevention. Some studies suggest that higher intake of vitamins C, E, B6, B12, folate, unsaturated fatty acids, and fish are related to a lower AD risk, but reports are inconsistent. Modest to moderate alcohol intake, particularly wine, may be related to a lower risk of AD. These studies do not allow definitive conclusions regarding diet and AD. There are recent sobering examples of exciting epidemiological findings not translating into beneficial effects in clinical trials. Thus, it seems reasonable to withhold dietary recommendations specific to the prevention of AD in the absence of data from clinical trials.