Nutritional therapies for Alzheimer's
(genetic differences)
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Research is trying to determine whether Alzheimer's disease might be slowed or prevented with nutritional approaches, but a new study suggests those efforts could be improved by use of nutrient "biomarkers" to objectively assess the nutrient status of elderly people at risk for dementia. The traditional approach, which primarily relies on self-reported dietary surveys, asks people to remember what they have eaten. Such surveys don't consider two common problems in elderly populations - the effect that memory impairment has on recall of their diet, or digestive issues that could affect the absorption of nutrients. This issue is of particular concern, experts say, because age is the primary risk factor for Alzheimer's disease, and the upcoming wave of baby boomers and people 85 years and older will soon place many more people at risk for dementia.
"Dietary and nutritional studies have yielded some intriguing results, but they are inconsistent," said Emily Ho, an associate professor of nutrition at Oregon State University, co-author of the study, and principal investigator with OSU's Linus Pauling Institute. "If we are going to determine with scientific accuracy whether one or another nutritional approach to preventing dementia may have value, we must have methods that accurately reflect the nutritional status of patients," Ho said. "The gold standard to assess nutritional status should be biomarkers based on blood tests."
The research was just published in Alzheimer's Disease and Associated Disorders, in work supported by the National Institutes of Health. The study was led by Dr. Gene Bowman, a nutrition and aging researcher at Oregon Health and Science University, in collaboration with OSU researchers.
Prevention strategies for Alzehimer's disease are "becoming more feasible," researchers said, because scientists are beginning to understand what populations are at high risk for developing the disease. "One of the issues in doing a good study is understanding the nutritional status of your participants when you start and how the nutrient treatment changes it," Ho said. "Giving supplements or foods to a person who already has a normal nutritional status of that nutrient may be very different than if the person is deficient." Read more: medilexicon.com
"Dietary and nutritional studies have yielded some intriguing results, but they are inconsistent," said Emily Ho, an associate professor of nutrition at Oregon State University, co-author of the study, and principal investigator with OSU's Linus Pauling Institute. "If we are going to determine with scientific accuracy whether one or another nutritional approach to preventing dementia may have value, we must have methods that accurately reflect the nutritional status of patients," Ho said. "The gold standard to assess nutritional status should be biomarkers based on blood tests."
The research was just published in Alzheimer's Disease and Associated Disorders, in work supported by the National Institutes of Health. The study was led by Dr. Gene Bowman, a nutrition and aging researcher at Oregon Health and Science University, in collaboration with OSU researchers.
Prevention strategies for Alzehimer's disease are "becoming more feasible," researchers said, because scientists are beginning to understand what populations are at high risk for developing the disease. "One of the issues in doing a good study is understanding the nutritional status of your participants when you start and how the nutrient treatment changes it," Ho said. "Giving supplements or foods to a person who already has a normal nutritional status of that nutrient may be very different than if the person is deficient." Read more: medilexicon.com
Probiotic effect may benefit from micronutrient boost
The effects of probiotics on gut health may be boosted by a symbiotic partnership with the supplementation of certain micronutrients, according to new research. Read more: nutraingredients.com
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