Food for Thought

Researching Nutrition's Mitigating Effects on the Pathogenesis of Alzheimer's Disease

Abstract

This paper describes the connection between the foods we eat and our brain health. It asses the effects of certain nutrient groups on th ebrain and their role in the pathogenesis of Alzheimer's Disease (AD), specifically the brain abnormalities associated with it, including Tau Tangles, Amyloid-Beta Plaques, and oxidative stress. The intake of a high fat diet, with saturated fats in particular, has been shown to aggravate Beta-Amyloid Protein accumulation and the formation of Tau Tangles, whereas a diet low in saturated fat and high in N-3 fatty acids has been shown to reduce Amyloid-Beta Plaque formation and lessen cognitive decline. An antioxidant-ruch diet improves learning and memory in mice and combats the heightened oxidative dress found in AD brains. The mind and bash diets have both been shown to diminish Alzheimer's incidences, but the mind diet proves itself to be more impactful than the dash due to its specific emphasis on the consumption of foods high in antioxidants.