European University of Lefke (EUL) Faculty of Health Sciences Department of Nutrition and Dietetics Assist. Prof. Dr. Nazal Bardak Perçinci gave detailed information about “Nutritional Recommendations for Avoiding Alzheimer’s Disease”.

Perçinci: Alzheimer’s disease can be prevented and slowed down in disease progression with changes in eating habits.

“Alzheimer’s disease is a devastating disease, both in terms of mental and health costs. It is a fact that the number of patients will increase gradually as the average life expectancy increases. This disease is the most common cause of neurodegenerative dementias seen in the elderly population and is responsible for 2/3 of all dementias. Its prevalence in people over the age of 65 is around 10%. The prevalence increases with increasing age and reaches 45% in those over the age of 85, ”said Perçinci, and said that although the etiological mechanisms are not clear, many risk factors such as medical, social, psychological, environmental, lifestyle, eating habits and genetic factors play a role in the onset and progression of the disease. He pointed out that changes in dietary habits may be beneficial in preventing the disease and slowing the progression of the disease.

Antioxidants and omega-3 fatty acids provide a protective effect against Alzheimer’s disease

Perçinci stated that the relationship between Alzheimer’s disease and nutrition is similar to the relationship between coronary heart diseases and nutrition, and that saturated fatty acids, high-energy diet, excessive alcohol consumption increase the risk of Alzheimer’s disease and dementia, and antioxidants and omega-3 fatty acids. expressed that it provides a protective effect against.

“It has been reported that keeping the consumption of hydrogenated fat and saturated fat at a low level in the daily diet and high levels of polyunsaturated fatty acids from vegetable sources and high levels of omega-3 polyunsaturated fatty acids from fish reduces the risk of dementia,” said Perçinci, saying that the best change can be made from the meat group. While consuming mainly white meat, he recommended that olive oil be preferred as the type of oil used by adding almonds and walnuts from oil seeds to snacks.

Perçinci stated that long-chain unsaturated fatty acid intake, which is high in fish, vegetables and fruits and has antioxidant properties, reduces the risk of disease, mild cognitive impairment and age-related cognitive impairment.

Perçinci : Individuals with Alzheimer’s disease should pay attention to their B12 and folic acid intake.

Perçinci said, “While the risk of Alzheimer’s disease and dementia was found to be significantly lower in those who consume high levels of vitamin E than those who consume medium and low levels, there was no relationship between the consumption of vitamin C, beta-carotene and flavonoids and the risk of disease and dementia. In addition, in vitamin B12 and folic acid deficiency, plasma homocysteine concentrations increase and this situation creates toxic effects for neural cells. Therefore, individuals with Alzheimer’s disease should also pay attention to their B12 and folic acid intake. For this purpose, a diet rich in B group vitamins and folic acid sources should be applied ”.

“Polyphenols are found in fruits, vegetables, flowers and herbs. Its richest sources are tea, fruit juice and wine. Tea polyphenols are known to be good scavengers of free radicals. Different herbal teas or light black tea can be recommended. In a study, the antioxidant and anti-inflammatory neurochemical effects of epigallocatechin gallate, one of the polyphenols found in green tea, have been observed. high amount of vegetable foods (fruits, vegetables, legumes and cereals etc.), fish, olive oil, low levels of red meat and chicken.

Finally, Perçinci said, “In terms of preventing almost all diseases of the nervous system, vascular health should be prioritized and a nutrition model should be adopted to improve vascular health.