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Alzheimer’s disease (AD) is a progressive neurodegenerative disorder that primarily affects memory, thinking, learning, and other cognitive functions. It is the most common cause of dementia and is associated with progressive changes in brain structure and function. Characteristic pathological changes include the accumulation of amyloid-beta plaques and tau protein abnormalities, along with synaptic dysfunction, neuronal damage, and neurodegeneration.
Within Nutritional Psychology, Alzheimer’s disease is relevant to the diet-cognitive relationship, as research investigates how dietary patterns, nutrient status, inflammation, oxidative stress, metabolic function, and the gut-brain axis may influence cognitive aging and processes associated with Alzheimer’s disease. Evidence suggests that nutrition may be one of several modifiable factors associated with cognitive health and Alzheimer’s disease risk, but dietary approaches should not be presented as a cure or replacement for medical treatment.
Author and reviewer
Editorial responsibilityReferences and further reading
- Abdulkhaliq AA, Kim B, Almoghrabi YM, et al. Amyloid-β and Tau in Alzheimer's disease: pathogenesis, mechanisms, and interplay. Cell Death & Disease. 2026;17(1):21. doi:10.1038/s41419-025-08186-8. View source
- Spires-Jones TL, Hyman BT. The intersection of amyloid beta and tau at synapses in Alzheimer's disease. Neuron. 2014;82(4):756-771. doi:10.1016/j.neuron.2014.05.004. View source
How to cite this entry
CNP (2026). Alzheimer’s disease (AD). In CNP Encyclopedia Editorial Board (Eds.), Encyclopedia of Nutritional Psychology. The Center for Nutritional Psychology.
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