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Alzheimer's disease and nutrition | Alzheimer y la alimentación

AutorGonzález Gross, Marcela; Marcos, Ascensión ; Pietrzik, K.
Fecha de publicación2002
EditorAlpe
CitaciónNutricion Clinica y Dietetica Hospitalaria 22: 9- 14 (2002)
ResumenAlzheimer's disease is the most prevalent dementia in developed countries. Although there is a multifactorial origin, a better understanding of its pathophysiology strengthens the hypothesis about the implication of nutrition-related risk factors, as for example low levels of antioxidants and vitamins B6, B12 and folate, which are essential for homocysteine metabolic cycle. Early diagnosis is essential in order to maintain the patient in a functional state as long as possible. Energy and nutrient intake must be guaranteed, by food only or together with supplements, or even enteral nutrition. Though it is premature to talk about a nutritional prevention of dementia, supplementation of vitamins at physiological dosages could be indicated in people aged 60 and older with a good cost-benefit relationship.
URIhttp://hdl.handle.net/10261/114200
Identificadoresissn: 0211-6057
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