Research Finds Strong Connection Between Inadequate Nutrition and Faster Alzheimer’s Advancement

Findings highlight nutrition’s role in Alzheimer’s progression, suggesting that dietary interventions may help slow the decline in patients.

A recent study has uncovered a significant connection between nutritional status and the advancement of Alzheimer’s disease. The research reveals that individuals with Alzheimer’s tend to have significantly poorer nutrition compared to those without the condition, and that nutritional status deteriorates as Alzheimer’s progresses.

The study, which was published in the scientific journal Frontiers in Nutrition, aimed to explore the link between the nutritional status of Alzheimer’s patients and the progression of the disease. The study analyzed 266 participants, with 73 having normal cognition, 72 with mild cognitive impairment due to Alzheimer’s, and 121 with dementia due to Alzheimer’s. Various factors were assessed, including body composition, dietary patterns, nutritional status, and related laboratory results. The results indicated that individuals with Alzheimer’s had notably poorer nutrition compared to those with normal cognition. Additionally, as Alzheimer’s disease advanced, nutritional status tended to worsen.

The researchers identified certain factors that made participants more susceptible to poor nutrition. Lower body mass index, smaller calf and hip circumference, lower nutritional risk index scores, and reduced protein levels were all associated with the progression of Alzheimer’s disease. The researchers concluded that the most accurate predictor of Alzheimer’s was a combination of total protein and albumin levels in the blood, along with calf circumference.

Study Findings Explained

Individuals with Alzheimer’s disease were significantly more likely to exhibit signs of malnutrition compared to those with normal cognition. Research has shown similar results, with up to 32% of dementia patients being malnourished and 47% at risk for malnutrition,” stated Laura Ali to The Epoch Times. Ali is a registered dietician, culinary nutritionist, and author of the book MIND Diet for Two.

All participants were assessed based on their adherence to either the Mediterranean diet or the Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) diet. While there was no significant difference in dietary patterns among the three groups, overall nutrition scores were slightly lower for the dementia group.

Why Does Alzheimer’s Make Malnutrition Worse?

Malnutrition is a common nutrition-related issue faced by individuals with Alzheimer’s.

“It’s important to note that malnutrition is quite common in dementia, and that dementia itself may contribute to poor nutrition. In many cases, it may be challenging to determine whether malnutrition is a cause or effect of dementia. Given that dementia typically affects an older population, other factors contributing to malnutrition may also be present,” explained Leon Barkodar, MD to The Epoch Times. Dr. Barkodar is a double-board certified neurologist at Neurology Los Angeles in Los Angeles, California.

There are various factors that lead to malnutrition in individuals with Alzheimer’s, many of which are directly related to changes in their ability to process and enjoy food over time. For instance, individuals with Alzheimer’s may experience decreased appetite, difficulty chewing and swallowing, altered taste and smell, forgetfulness when it comes to eating, challenges in meal preparation, and behavioral symptoms like agitation that make eating harder.

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Some individuals may be taking multiple medications that can alter the taste of food, further complicating the issue,” added Ms. Ali.

“We often see dementia patients whose nutritional status influences their clinical trajectory,” confirmed Dr. Barkodar.

How Good Nutrition Can Enhance Cognition

Cognitive health involves various factors such as thinking, learning, memory, motor function, and emotional regulation, all of which can be directly impacted by Alzheimer’s disease.

“When dementia is suspected, most neurologists will also check for vitamin/nutritional deficiencies such as B12 and folic acid levels, further emphasizing a nutritional aspect,” explained Dr. Barkodar. “Recent studies have also indicated that a daily multivitamin may help reduce the risk of dementia.”

“Eating a healthy diet rich in fruits, vegetables, whole grains, seafood, as well as lean protein sources like legumes, nuts, seeds, and olive oil, has been shown to reduce the risk of dementia. Though the specific mechanisms are not fully understood, these foods are believed to contain nutrients that reduce inflammation and oxidative stress, while helping maintain clear blood vessels to prevent plaque buildup,” detailed Ms. Ali.

“Extensive studies have shown that individuals adhering to the MIND diet experience a slower rate of cognitive decline,” stated Ms. Ali. “This diet is flexible, focusing on brain-boosting foods like berries, leafy greens, whole grains, seafood, legumes, nuts, seeds, and olive oil, while limiting saturated fats, fried foods, and sweets.”

One notable limitation of the study was the lack of specific details on which foods within the Mediterranean or MIND diets participants consumed to achieve their rankings. Future research focusing on participants’ dietary intake might provide deeper insights into how nutrition impacts Alzheimer’s disease progression.

Nevertheless, early nutritional intervention appears crucial in mitigating the detrimental effects of malnutrition in Alzheimer’s patients.