Improving research on diet and dementia

Hussein Yassine, MD, professor of medicine and neurology at USC’s Keck School of Medicine and Kenneth and Bette Volk Chair of USC Neurology. Credit: USC

Anyone who searches the internet for food mental health will not find many articles offering dietary advice. Some of these stories point to observational studies that suggest a link between the deficiency or greater intake of certain foods and the risk of dementia. But clinical research trying to link specific foods or diets to cognitive function has not found solid evidence.

“Most experiments have not found that making people eat healthy or exercise translates to benefits in ways that are expected from epidemiological research“says Hussein Yassine, MD, assistant professor of medicine and neurology at USC’s Keck School of Medicine and Kenneth and Bette Volk Chair of Neurology.” This means either there is no correlation or that these studies are not were not. properly. “

To understand this discrepancy between epidemiological research and clinical trials, Yassine led a nutrition program for the working group Demensia, a group of scientists who spent two years researching existing risk factors for food and dementia. Their research, just published in Lancet Long HealthIt identifies a large number of specific experiments that take place that affect how nutrition affects the brain and provides recommendations for guidance and improvement for future research.

Nutrition research presents a unique challenge

Yassine points out that nutrition research in general is difficult to implement effectively. Disease studies have shown, for example, the association between people who eat fatty seafood, such as salmon, and low-carb diets. But it is difficult to separate nutritional data from other factors and can play a role, such as where a person lives, a healthy lifestyle or have access to quality medical care.

Mostly clinical research on food and mental health it may not be administered for a long period of time for the results to be meaningful because it is not known how long it will take. healthy food involves cognition. “If it took five to 10 years,” Yassine said, “then research that took two years or less does not show the exact effect of food on perception.”

Future research will also improve if more research is done to understand the specific nutrients a person needs to achieve optimal mental health. For example, there is an approved vitamin D level that maintains bone health, but one cannot say for certain nutrients that are thought to have an impact on cognitive health.

Embrace new technologies and new research areas

The team suggests that the use of biomarkers instead of cognitive tests, the most commonly used tool for analyzing intervention success, may lead to immediate positive results that may lead to interference tall which means clinical results. Technology, such as brain imaging, can be very effective in tracking changes in the brain over time. Similarly, they suggest that blood tests or stool samples for certain organisms, such as specific diets of a particular type of diet, can be used both to select the best participants and to help determine whether participants studies respond to participation in the study.

Molecular testing can also be an effective tool, according to Yassine, who studies apolipoprotein E4, or APOE4, which is the highest risk factor for Alzheimer’s disease at the end of the disease. He noted that people with this genetic variation respond differently to food than those who are not weight-bearing. Here, pathological testing can improve the quality of research with additional variability of isolation.

Developing knowledge about the microbiome can also improve research results. Yassine noted that people benefit from different diets based on differences in microbiome. “You can’t do a complete study of how food works without studying the microbiome,” Yassine said. There is also a need to better understand the relationship between them internal microbiota and understanding in the great people of different people.

New way

Finally, the team decided that researchers should consider the use of multiple types of assessments, not just controlled trials, and more thought should be involved in choosing participants in the experiment.

They note that one strategy is to design small, specific tests that take into account participants’ genetic risk, their food quality, and their microbiome analysis while using genetic markers that reflect brain activity. Another method involves creating large electronic health tests using mobile phones or tablets to collect data, aimed at people at high risk for dementia.

While much of the research conducted today focuses on the elderly, many empirical studies suggest that middle life may be the best time to start such research, before changes related to dementia set up, so researchers can track changes over time. In addition, the group suggests that the study needs to take into account the dietary preferences of non-representative groups, some of which suffer from inconsistencies.

Dub schneer, MD, professor of anthropology and behavioral sciences at the keck school of medicine and neuroscience. Dr. Schneider also works at the Lancet Board on rabies prevention, intervention, and care. “It is important that future trials provide positive results that can be translated into better clinical care for patients.”

“We are excited to contribute to this group of work, and to help turn these recommendations into reality,” said Heather M. Snyder, Ph.D., vice president of the Alzheimer’s Association of Clinical Pediatrics and Science.

Low cholesterol can be effective in preventing Alzheimer’s disease

Learn more:
Scientific nutrition and dementia prevention: Nutrition recommendations for the Dementia Prevention Group, Lancet Long Health (2022).… (22) 00120-9 / fulltext

hint: Improved food and nutrition research (2022, July 4) Retrieved 4 July 2022 from

This document is copyrighted. Apart from any genuine transaction for research or investigation purposes, a section may not be reproduced without written permission. Content is provided for informational purposes only.

Improving research on diet and dementia Source link Improving research on diet and dementia

Related Articles

Back to top button