List of Contributors xv
1 Current Understanding of Alzheimer’s Disease and Other Neurodegenerative Diseases, and the Potential Role of Diet and Lifestyle in Reducing the Risks of Alzheimer’s Disease and Cognitive Decline 1
2 Alzheimer’s Disease and Other Neurodegenerative Diseases 9
3 Current and Developing Methods for Diagnosing Alzheimer’s Disease 43
4 The Link Between Diabetes, Glucose Control, and Alzheimer’s Disease and Neurodegenerative Diseases 89
5 Diet and Nutrition, and their Influence on Alzheimer’s Disease and other Neurodegenerative Diseases 117
6 Carbohydrate and Protein Metabolism: Influences on Cognition and Alzheimer’s Disease 149
7 Fat and Lipid Metabolism and the Involvement of Apolipoprotein E in Alzheimer’s Disease 189
8 Inflammation in Alzheimer’s Disease, and Prevention with Antioxidants and Phenolic Compounds –What Are the Most Promising Candidates? 233
9 Cognitive Impairments in Alzheimer’s Disease and Other Neurodegenerative Diseases 267
10 Animal Models of Alzheimer’s Disease 291
11 The Products of Fermentation and Their Effects on Metabolism, Alzheimer’s Disease, and Other Neurodegenerative Diseases: Role of Short-Chain Fatty Acids (SCFA) 311
12 Hormonal Expression Associated with Alzheimer’s Disease and Neurodegenerative Diseases 335
13 The Link Between Exercise and Mediation of Alzheimer’s Disease and Neurodegenerative Diseases 371
14 Current and Prospective Treatments for Alzheimer’s Disease (and Other Neurodegenerative Diseases) 391
15 The Role of Genetics in Alzheimer’s Disease and Parkinson’s Disease 443
Final Thoughts Regarding Alzheimer’s Disease, Diet, and Health 499
Understanding the impact of diet, exercise, genetics, and hormones on the risk and development of Alzheimer’s and other neurogenerative diseases
Diet is widely known to impact on neurological function. Nevertheless, academic texts discussing this relationship are relatively few in number. This book therefore fills an important gap in the current literature. Opening with an overview of neurodegenerative diseases, particularly Alzheimer’s disease, the text then focuses on explaining the means by which glycemic control and lipid metabolism – and associated nutritional and lifestyle variables – may factor into such disorders’ prevention and treatment.
An international group of experts in the fields of food science and neurodegeneration have contributed chapters that examine Alzheimer’s disease within a broad range of contexts. Offering dietary, genetic, and hormonal perspectives, the authors explore topics ranging from sugar consumption to digestive fermentation, and Alzheimer’s disease animal models to the cognition-enhancing effects of physical exercise. Also included are overviews of the latest research into current and developing methods of treatment and diagnosis, as well as differential diagnostics. This groundbreaking book:
• Explores how glucose metabolism, insulin resistance, lipid metabolism, and high intake of refined carbohydrates are linked to Alzheimer's disease
• Discusses how genetic makeup can impact risk of Alzheimer’s and Parkinson’s disease
• Examines cognitive changes in neurodegeneration, lists current tests for determining cognitive impairment, and provides information concerning differential diagnosis
• Discusses potential advantages of increasing antioxidant and micronutrient intake
• Reviews hormonal influences on neurodegeneration
• Examines the links between protein intake and Alzheimer’s disease.
Neurodegeneration and Alzheimer's Disease is an essential resource for researchers, medical practitioners, dietitians, and students with an interest in neurological diseases and their diagnosis and risk factors, as well as diet-related conditions such as diabetes and obesity. Lifestyle and diet influence neurodegeneration risk, and a better understanding of this evidence amongst health professionals will hopefully lead to greater public awareness of how to reduce the likelihood of these widespread conditions.
• Ralph N. Martins is Professor and Foundation Chair in Aging and Alzheimer's Disease, Edith Cowan University, Joondalup, Australia, and Macquarie University, Sydney, Australia.
• Charles S. Brennan is Professor of Food Science, Lincoln University, Christchurch, New Zealand.
• Associate Editors:
W.M.A.D Binosha Fernando is Post-Doctoral Research Fellow, Centre of Excellence for Alzheimer's Disease Research and Care, Edith Cowan University, Joondalup, Australia.
• Margaret A. Brennan is Senior Research Officer, Lincoln University, Christchurch, New Zealand.
• Stephanie J. Fuller Edith Cowan University, Joondalup, Australia.