Possible associations between food, food constituents and the development of dementias; posibles asociaciones entre alimentos, componentes alimentarios y el desarrollo de demencias

Population aging has led to an increase in the prevalence of dementia, with Alzheimer’s disease standing out among them. Alzheimer’s is characterized by brain lesions caused by the accumulation of β-amyloid peptide and neurofibrillary tangles formed by aggregates of tau protein. Cognitive decline, especially in older adults, is influenced by dietary patterns, and a healthy diet plays a relevant preventive role. Appropriate consumption patterns provide neuroprotective dietary components, notably antioxidant and anti-inflammatory nutrients and bioactive compounds such as phenolic compounds, the fatty acids EPA and DHA, which modulate processes such as gene transcription, neurotransmission, neuroinflammation, neurogenesis, and neuronal survival, and prebiotic fiber, which promotes eubiosis and proper functioning of the gut, brain axis. The objective of this study is to describe possible associations between the intake of certain dietary components and the development of dementia, based mainly on observational studies, with growing evidence from dietary intervention trials. Neurodegeneration involves a chronic and progressive loss of cognitive functions or mental deterioration, and available evidence indicates an association between regular consumption of neuroprotective dietary components, characteristic of a healthy dietary pattern, and a delay in the progression of lesions leading to dementia.