Dietary Inflammatory Potential and the Risk of Neurodegenerative Diseases in Adults.

Abstract

Nutrition and diet have been suggested to induce or inhibit the risk of several neurodegenerative diseases and cognitive performance. This systematic review was developed to derive the relationship between inflammatory capacity of a diet and the risk of incidence of neurodegenerative diseases. Databases including PubMed, Google Scholar, ScienceDirect, and Scopus, as well as Google site were searched for any year until June 2018. Original, full text, and English language articles with human participants which investigated the link between dietary inflammatory potential and the risk of development of neurodegenerative diseases were included. Duplicated and irrelevant studies were removed and data were drawn out by critical analyzing of the articles. Initially, 457 articles were collected by the searching method, of which 196 studies remained after removing of duplicates. Fourteen articles were screened and known relevant to scope of the study. After critical analyzing, 10 articles were included in the final review. All the studies, except one reported that higher dietary inflammatory index (DII) was related to higher risk of developing neurodegenerative diseases symptoms including memory and cognition decline and Multiple Sclerosis. Of three studies, two indicated that DII positively correlated with circulating inflammatory markers. Low literacy, unhealthy life style, individuals' nutritional status were the factors that involved in intake of a diet with inflammatory potential. The findings enhance confidence that DII is an appropriate tool measure of dietary inflammatory potential and validate the role of diets with inflammatory potential in the pathophysiology of neurodegenerative diseases. DII may possibly be correlated with circulating inflammatory markers.