Solfrizzi V, Panza F, Capurso A
Department of Geriatrics, Center for Aging Brain, Memory Unit, University of Bari, Policlinico, Bari, Italy.
J Neural Transm (Vienna). 2003 Jan;110(1):95-110. doi: 10.1007/s00702-002-0766-8.
Recent findings suggest a possible role of diet in age-related cognitive decline, and cognitive impairment of both degenerative (Alzheimer's disease, AD) or vascular origin. In particular, in an older population of Southern Italy with a typical Mediterranean diet, high monounsaturated fatty acids energy intake appeared to be associated with a high protection against cognitive decline. In addition, dietary fat and energy in older people seem to be risk factors, while fish consumption and cereals are found to reduce the prevalence of AD in the European and North American countries. Moreover, foods with large amounts of aluminium-containing additives or aluminium from drinking water may affect the risk of developing AD. Vitamin deficiencies, especially vitamin B6, B12 and folates, and antioxidant deficiencies (vitamins E and C) could also influence the memory capabilities and have an effect on cognitive decline. Dietary anti-oxidants and supplements and specific macronutrients of the diet may act synergistically with other protective factors opening new possibilities of intervention for cognitive decline.
近期研究结果表明，饮食在与年龄相关的认知衰退以及退行性（阿尔茨海默病，AD）或血管性起源的认知障碍中可能发挥作用。特别是在意大利南部具有典型地中海饮食的老年人群中，高单不饱和脂肪酸能量摄入似乎与预防认知衰退的高保护作用相关。此外，老年人的膳食脂肪和能量似乎是风险因素，而在欧洲和北美国家，食用鱼类和谷物可降低AD的患病率。此外，含有大量含铝添加剂的食物或饮用水中的铝可能会影响患AD的风险。维生素缺乏，尤其是维生素B6、B12和叶酸，以及抗氧化剂缺乏（维生素E和C）也可能影响记忆能力并对认知衰退产生影响。膳食抗氧化剂、补充剂和特定的膳食宏量营养素可能与其他保护因素协同作用，为认知衰退的干预开辟新的可能性。
