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The Relation of Food With Neurodegenerative Diseases in Humans: New Insights Based on Current Biomedical Research
Abstract
Neurodegenerative disorders (NDD) are a major cause of morbidity and mortality, with limited therapeutic options. This chapter reviews the emerging role of diet in NDD prevention and management. It first provides an overview of the pathophysiology of common NDDs based on current research. A conceptual framework is then used to explore the relationship between diet and NDD, incorporating dietary components, cultural influences, food accessibility, and public health policies. The significance of a life-course approach is highlighted, emphasizing the cumulative impact of diet on neurological health. Specific food ingredients such as flavonoids, DHA, selenium, and ultra-processed foods are discussed, along with specialized diets like the Ketogenic and Mediterranean diets. The role of diet in modulating the gut-brain axis is also reviewed. Finally, dietary guidelines from various organizations are examined, concluding with research-based recommendations for future dietary strategies in NDD prevention.
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