Effect of Meal Frequency on Cognitive Performance in Patients with Alzheimer's Disease: A Comparative Cohort Study

Alzheimer's disease (AD) is the primary cause of dementia globally. Digestion and absorption of the nutrient decreases in old age and leads to nutritional deficiency. Modifiable risk factors, particularly dietary habits, are increasingly being explored as potential strategies for preventing the initial onset and progression of the disease.

The study evaluates the effect of small sized frequent meal on cognitive performance in subjects with Alzheimer's disease.

Total 80 subjects were enrolled based on Mini Mental State Examination (MMSE) score < 24, and then divided Group A and Group B, each group having 40 subjects. Assessment of calorie intake was done by food frequency questionnaire; nutritional assessment was done by serum biochemical parameters. We had done following intervention in meal schedule of group A: subject's total daily amount of food was divided into four small sized meal at definite time interval individually without any additional supplementation. Assessment of cognitive performance was done by MMSE score.

Comparing the mean levels of serum albumin, t test revealed statistically significantly difference. Difference in mean level of Total Protein, Serum Globulin and Albumin/Globulin ratio was not statistically significant between two groups. After intervention, mean MMSE score increase significantly in Group A as compared to Group B.

Dietary pattern in older people who are on medical therapy for Alzheimer's disease should be changed to small sized frequent meal. It will help them for proper digestion and absorption of the nutrient, so that their cognitive performance can be improved by improving quality of.