饮食模式与大脑衰老:在证据之前的热情?
Sarah L Booth1, Laural K English2, Nicole A Reigh2,3
1Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, Massachusetts, USA;
Annual review of nutrition
|August 21, 2025
概括
健康的饮食模式,丰富的蔬菜和水果,但低加工肉类和糖,可能会降低神经退行性疾病的风险. 然而,单靠饮食可能无法预防认知能力下降和痴呆症.
科学领域:
- 神经科学
- 营养科学
- 老年学
背景情况:
- 全球老年人口的增长需要了解大脑衰老.
- 饮食质量越来越被认为是影响认知健康的因素.
- 之前的审查表明特定饮食模式与神经退行性疾病风险降低之间存在联系.
研究的目的:
- 综合有关饮食模式与大脑衰老的证据.
- 确定与认知保护相关的关键饮食成分.
- 探索饮食减轻与年龄相关的认知衰退的潜力.
主要方法:
- 对饮食和大脑衰老的全球研究进行系统审查.
- 分析与神经退行性疾病风险相关的饮食模式.
- 探索生物机制 (虽然目前还不清楚).
主要成果:
- 健康饮食模式的特点是大量摄入植物性食物,鱼类和健康脂肪,与较低的神经退行性疾病的风险有关.
- 相反,大量食用红肉/加工肉类和含糖饮料会增加风险.
- 这些认知保护作用的确切生物机制仍未确定.
结论:
- 坚持健康饮食有望降低与年龄相关的神经退行性疾病的风险.
- 仅饮食干预可能不足以临床显著预防认知衰退和痴呆症.
- 可能需要多因素的方法来解决大脑衰老的复杂性.
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