Dementia is the loss of cognitive functioning — thinking, remembering, and reasoning — to such an extent that it interferes with a person's daily life and activities. Dementia affects millions of people and is more common as people grow older (about one-third of all people age 85 or older may have some form of dementia) but it is not a normal part of aging. Some people live into their 90s and beyond without any serious signs of dementia. There are several different forms of dementia, including Alzheimer’s disease. Alzheimer's is the most common cause of dementia, a general term for memory loss and other cognitive abilities serious enough to interfere with daily life. Alzheimer's disease accounts for 60-80% of dementia cases. The greatest known risk factor is increasing age, and the majority of people with Alzheimer's are 65 and older. Alzheimer's is a progressive disease, where dementia symptoms gradually worsen over a number of years. Alzheimer's has no cure but some treatments can temporarily slow the worsening of dementia symptoms and improve quality of life for those with Alzheimer's and their caregivers.
Why has this disease such name? Alois Alzheimer (1864 –1915) was a German psychiatrist and neuropathologist. In 1906, he first described "a peculiar disease" — one of profound memory loss and microscopic brain changes — a disease we now know as Alzheimer's. His colleague Emil Kraepelin (1856 –1926), a German psychiatrist widely recognized as the founder of modern scientific psychiatry, psychopharmacology and psychiatric genetics, identified the disease as Alzheimer’s.
Let us discuss an interesting point, which is the connection between the digestive system and the brain. The idea that a community of microbes living in the gut can affect what happens in the brain may seem surprising. But there is growing evidence for connections between the brain and the gut microbiome which is the community of viruses, bacteria, and other microbes in the digestive system. Yet research shows that the brain and the gut microbiome are connected through the gut-brain axis — an intricate network of neurons, proteins, and chemicals that relay messages between the digestive system and the brain. What we eat affects the aging brain’s ability to think and remember. The gut microbiome plays a vital role in maintaining overall health by helping to digest food and make nutrients. It also supports the body’s immune system and produce chemicals that affect brain function. When it gets out of balance, the gut microbiome can contribute to disease.
It was found that inflammation in the brain drives to the onset of dementia and Alzheimer’s disease. Inflammation has an important role in fighting off infection and other pathogens in the body, including in the brain and central nervous system. However, a sustained inflammatory response, or a change from acute to chronic neuroinflammation, may contribute to the underlying biology of several neurodegenerative disorders, such as Alzheimer’s. In response to infection or injury, immune cells release inflammatory molecules, which sound the alarm to recruit help from other immune cells. If the alarm keeps ringing, the resulting chronic inflammation can lead to neuronal damage. This finding led scientists to ask whether reducing inflammation could be beneficial for brain health. It was suggested that certain high-fiber foods, including whole grains, fruits, and vegetables, may help reduce inflammation. Certain gut bacteria convert the fiber from these foods into compounds called short-chain fatty acids, which have anti-inflammatory properties and have been found to improve memory in animals.
Scientists paid attention to the fact that people with slower brain aging had a distinct nutrient profile — a combination of fatty acids, antioxidants including carotenoids; two forms of vitamin E and choline. Let us say two words about choline. Choline is a recently discovered essential nutrient which impacts healthy brain development. It is neither a vitamin nor a mineral. Although your body makes some, you need to get choline from your diet to avoid a deficiency. Beef and chicken liver, salmon, and eggs are among the richest dietary sources of choline. Fatty acids are essential for the maintenance of brain cells. Antioxidants, including carotenoids, are important for neutralizing free radicals (unstable atoms, that can damage cells, causing illness and aging). They protect the brain from oxidative stress (an imbalance of free radicals and antioxidants which can damage brain cells and accelerate aging). Vitamin E is another important antioxidant that helps to protect cellular functions and has been linked to being protective against dementias such as Alzheimer’s disease. These nutrients collectively contribute to reducing oxidative stress and inflammation, two major factors in brain aging. They support cell membrane integrity, improve blood flow to the brain, and enhance neuroplasticity (the ability of the nervous system to change its activity in response to the various factors), all of which are crucial for maintaining cognitive function as we age. Although more research is needed — and is underway — to determine if what we eat can prevent or delay Alzheimer’s or age-related cognitive decline. Fatty fish, like herring, salmon, mackerel, sardines, and trout, are rich in omega-3 fatty acids. Leafy greens like spinach, kale, and broccoli are also great selections. They provide carotenoids like lutein and zeaxanthin. Almonds, sunflower seeds, and flaxseeds offer vitamin E. peppers, tomatoes, and oranges, which are high in antioxidants and vitamin C.
Such choice that includes fatty acids, anti-oxidants, carotenoids, vitamin E, and choline was found to promote healthy brain aging. Foods like fatty fish, nuts and seeds, and leafy greens are important for brain health. A new study has found that specific nutrients similar to those found in the Mediterranean diet may play a crucial role in slowing down brain aging. The findings suggest that a Mediterranean diet may help slow cognitive decline. These nutrients are the central components of the Mediterranean diet which may slow cognitive decline. The Mediterranean diet emphasizes fruits, vegetables, whole grains, legumes, fish and other seafood, unsaturated fats such as olive oils, and low amounts of red meat, eggs, and sweets.
The concept of the Mediterranean diet came into use after the dietary habits of the peoples living along the shores of the Mediterranean Sea and their relationship with health were examined. It turned out that this model of nutrition is very useful. In addition to having a beneficial effect on the brain, it reduces the risk of diabetes, diseases of the cardiovascular system, gastrointestinal tract and cancer. What products form the basis of this food system. First of all, food that is recommended to be eaten daily and without restriction. These are greens, vegetable and fermented milk products, whole grain bread, olive oil - in salads, sauces and dishes. Next is protein food, which is recommended to eat several times a week. These are fish, seafood, chicken, turkey, eggs and legumes. The next category is made up of products that are desirable to eat no more than 1-2 times a week. These include red meat, pastries, sweets. Moderation is an important condition of the Mediterranean diet. The portion size is small and depends on the energy expenditure of a person, his age, and the presence of excess weight. The following products in the Mediterranean food system are undesirable for regular consumption, Their consumption is allowed only occasionally. - sweet juices and sodas, sugar, sweets, ice cream, pastries, white bread; - mayonnaise, margarine and products containing them; instant cereals; - factory semi-finished products, sausages, refined oils, fast food.
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