Reference Study design Duration Dietary intake measures Measures of cognitive decline Outcome [3 ] Longitudinal study Food records MMSE score or Reisberg Global Deterioration Scale Nutrient intakes significantly lower in patients with early stage AD included omega-3 fatty acids and omega-6 fatty acids [4 ] Longitudinal study FFQ Neuropsychological battery and evidence of cognitive deficit Dietary pattern exhibiting a lower risk on AD incidence included higher intake of nuts and fish [5 ] Longitudinal study FFQ DSMMD, 4th edition Polyunsaturated fats associated with decreased rates of dementia and AD. Saturated fats associated with an increase in rates of dementia and AD [6 ] Case-cohort study (266, 65–100 yrs) FFQ MMSE, Trail making test–part B, HVRT, CFT, BSRT Reduction in odds of developing AD in those with the highest tertile of dietary DHA. Fish intake associated with lower odds of developing AD, but did not reach statistical significance [7 ] Prospective cohort FFQ DSMMD, 4th Edition Consumption of up to three servings of wine daily was associated with a lower risk of AD in elderly [8 ] Longitudinal study FFQ DSMMD, Revised 3rd Edition Higher adherence to the MD was associated with lower risk for AD [9 ] Systematic review FFQ Various Higher adherence to the MD associated with a lower risk of dementia or AD than subjects in the lowest tertile of adherence [10 ] Meta-analysis Various Various Adherence to MD led to a 13% lower incidence of neurodegenerative diseases such as AD [11 ] Dietary intervention Daily food diary Immediate and delayed memory test, executive function test, motor speed test Diet low in saturated fat and GI decreased markers associated with risk of AD compared to the high fat and GI intervention [12 ] Dietary intervention single meal Single meal delivered Not measured High fat meal caused a decrease in circulating brain-derived neurotrophic factor (BDNF) [13 , 14 ] Dietary intervention 24-hr diet recalls Not measured Lowering dietary linoleic fatty acids significantly reduced levels of plasma oxidated linoleic acid metabolites (OXLAMs)
