The Relationship between Diet, Depression, and Alzheimer's Disease: A Narrative Review

IF 4.5 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Molecular Nutrition & Food Research Pub Date : 2024-07-07 DOI:10.1002/mnfr.202300419

Hilal Salim Said Al Shamsi, Stephanie R. Rainey-Smith, Samantha L. Gardener, Hamid R. Sohrabi, Rodrigo Canovas, Ralph N. Martins, Warnakulasuriya Mary Ann Dipika Binosha Fernando

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Abstract

Purpose of Review

This narrative review evaluates the role of diet in the relationship between depression and Alzheimer's disease (AD).

Recent Findings

AD and depression are often comorbid, and depression appears to independently increase the future risk of AD. Evidence suggests diet influences the risk of both conditions directly and indirectly. Diet impacts neurochemical and biological processes that may affect the development and progression of depression and cognitive dysfunction. The dietary components offering the greatest protection against depression and AD are yet to be determined. Current evidence highlights the importance of polyphenolic compounds, folate, B vitamins, and polyunsaturated fatty acids, along with adherence to dietary patterns like the Mediterranean diet, which includes multiple beneficial dietary factors.

Summary

The investigation of dietary factors in the prevention of depression and AD is a comparatively young field of research. Comprehensive highly characterised longitudinal datasets and advanced analytical approaches are required to further examine the complex relationship between diet, depression, and AD. There is a critical need for more research in this area to develop effective preventive strategies aimed at maintaining mental and physical health with advancing age.

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饮食、抑郁和阿尔茨海默病之间的关系：叙述性综述。

综述的目的：这篇叙述性综述评估了饮食在抑郁症和阿尔茨海默病（AD）之间关系中的作用：最近的研究结果：阿氏痴呆症和抑郁症通常是并发症，抑郁症似乎会单独增加未来患阿氏痴呆症的风险。有证据表明，饮食会直接或间接地影响这两种疾病的风险。饮食会影响神经化学和生物过程，而这些过程可能会影响抑郁症和认知功能障碍的发生和发展。对抑郁症和注意力缺失症具有最大保护作用的饮食成分尚未确定。目前的证据强调了多酚化合物、叶酸、B 族维生素和多不饱和脂肪酸的重要性，以及坚持地中海饮食等饮食模式的重要性，其中包括多种有益的饮食因素。要进一步研究膳食、抑郁症和注意力缺失症之间的复杂关系，需要全面、高度特征化的纵向数据集和先进的分析方法。亟需在这一领域开展更多的研究，以制定有效的预防策略，随着年龄的增长保持身心健康。

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来源期刊

Molecular Nutrition & Food Research 工程技术-食品科技

CiteScore

8.70

自引率

1.90%

发文量

250

审稿时长

1.7 months

期刊介绍： Molecular Nutrition & Food Research is a primary research journal devoted to health, safety and all aspects of molecular nutrition such as nutritional biochemistry, nutrigenomics and metabolomics aiming to link the information arising from related disciplines: Bioactivity: Nutritional and medical effects of food constituents including bioavailability and kinetics. Immunology: Understanding the interactions of food and the immune system. Microbiology: Food spoilage, food pathogens, chemical and physical approaches of fermented foods and novel microbial processes. Chemistry: Isolation and analysis of bioactive food ingredients while considering environmental aspects.