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Nutrition for Alzheimer’s Disease

Most of us can say that our lives have been affected by Alzheimer’s disease or dementia in some way, and with America’s aging population, the number of people affected continues to rise. to this disease. The term dementia describes a variety of diseases and conditions that occur when neurons in the brain stop working, changing memory, behavior, and the ability to think clearly. There are many types of dementia, but Alzheimer’s disease (AD) is the most common form of the disease, accounting for 60-80% of all dementias. About 1 in 9 people 65 and older, and 1 in 3 people 85 and older have AD.

Alzheimer’s disease is irreversible and progresses over time, from mild to mild to severe. Treatment can slow the progression and sometimes help the symptoms, but there is no cure. The time from infection to death varies from as little as 3 to 4 years in older people to 10 years in younger people. AD has a high cost to the US health care system. The average cost per person for those with AD and other dementias is three times higher than those without these conditions.

Risk factors for Alzheimer’s disease

Some risk factors for Alzheimer’s disease, such as age and genetics, cannot be controlled. However, certain lifestyle factors, such as diet, exercise, social participation, and cognitive stimulation, may help reduce the risk of cognitive decline and AD. Scientists are looking for connections between cognitive decline and heart disease, high blood pressure, diabetes, and obesity. Understanding these relationships will help us understand whether reducing the risk factors for these diseases can also help with Alzheimer’s.

There is growing evidence that certain dietary components (such as antioxidant nutrients, fish, unsaturated fats, B-vitamins, and omega-3 fatty acids) may help prevent cognitive decline and AD. As research progresses, health care professionals may be able to recommend specific foods and lifestyle changes to help prevent AD.

A cure for Alzheimer’s disease

A proper nutritional assessment should be part of the care of people with AD. There are many factors that can affect the nutritional status of a person with AD, but each individual’s nutritional diagnosis and prescription is different.

Medications or bad dentures can affect eating. As cognitive ability declines, changes in neurologic function can lead to problems with eating such as impaired attention, concentration, and the ability to perceive hunger, thirst, and satiety. As AD progresses, people forget to use eating utensils, forget to chew without speaking, and forget to swallow. Motor skills may decline, resulting in a need for feeding assistance. Too much movement and not being able to eat the right nutrients can lead to weight gain, which is often unavoidable for those suffering from menopause. Researchers say it’s because of the disease, although the reasons are not entirely clear.

There is no recommended diet for the treatment of AD. Each person needs a unique set of nutritional interventions based on their condition, symptoms, and stage of the disease. Possible interventions include:

• Changing the eating environment: Provide a quiet, distraction-free environment. Limit the choices by serving one dish at a time. Use colorful dishes to separate food from the plate.

• It’s a nutrient-dense snack. Fortified foods or oral nutritional supplements provide additional calories for those who need them.

• Finger foods and/or feeding devices to facilitate self-feeding, identification, and/or feeding assistance for those in need.

• Foods with modified consistency for those who have difficulty chewing and swallowing.

Medications that restrict sodium, sweets, or other components of the diet are not recommended for people with end-stage AD because the primary goal of care is to prevent unexpected weight loss and providing a high quality of life.

End of Life Nutrition Issues

As food intake decreases in a person with advanced AD, families and/or caregivers may need to insert a PEG tube for regular feeding and hydration. However, feeding tubes have limited effectiveness in improving nutrition, maintaining skin integrity through increased protein intake, preventing aspiration pneumonia, reducing pain, improve functional status or prolong life in people with dementia. Based on the available evidence, most experts agree that manual feeding of food and water, rather than tube feeding, should be recommended for optimal survival during pregnancy. end-of-life care. Despite the recommendations, some families insist on tube feeding. A registered dietitian can provide information and guidance to help families make decisions about starting tube feedings and manage complications.

When hand-feeding a person with an allergic reaction, it may be necessary to change the food and fluid intake to make it easier to eat or to manage swallowing problems. People should be encouraged to eat foods that bring them comfort or are associated with pleasure and good memories. Unlike tube feeding, hand feeding may not achieve 100% of a person’s food and water intake. However, it can satisfy other important needs such as enjoyment of food, appreciation of the taste and texture of food, human touch and interaction, and the process of eating. together with others.

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