Navigation
Lipids, gut microbiota, and the complex relationship with Alzheimer’s Disease: A narrative review
Alzheimer’s disease (AD) is described as a chronic neurological condition that progresses over time and is linked to aging. Alzheimer’s disease (AD) is characterized by cognitive deficits, memory impairments, and motor dysfunction. It is projected that 131.5 million individuals worldwide will suffer from Alzheimer’s disease (AD) by 2050. Evidence suggests that food and gut microbiota may either prevent or contribute to Alzheimer’s disease (AD) development. Immune cells in the mucosa, endocrine cells, or the vagus nerve can transmit information between the brain and the gut. The aging process is linked to intestinal dysbiosis, typified by a decrease in anti-inflammatory response-mediating bacteria and an increase in pro-inflammatory pathogenic bacteria. In turn, this process ultimately causes neuroinflammation and neuronal damage, which leads to cognitive decline. Thus, Simão et al. (2023) argue that neurodegenerative illnesses are significantly impacted by the microbiota-gut-brain axis. Excessive intake of trans and saturated fats can raise cortisol secretion and cause various chronic illnesses linked to Alzheimer’s disease (AD). Conversely, neurodegenerative illnesses may be associated with low amounts of omega-3 polyunsaturated fatty acids, which postulates that lipids prevent or contribute to the onset of AD. In contrast to previous research, the authors aim to provide an integrative description of the relationship among lipids, the gastrointestinal microbiota, and AD in their review to help prevent and treat AD by offering essential insights into how these factors affect the course of the disease. [NPID: Lipids, gut microbiota, diet pattern, Alzheimer’s disease]
Year: 2023
