Alzheimer’s Disease (AD) incidence is increasing and with no disease modifying agents available, preventative measures through lifestyle factors are being investigated. Combined with the prevention of AD risk factors such as heart disease, diabetes, and with more recent evidence, microbiome dysfunction, there is a substantial foundation for diet as a modifiable risk factor and preventative measure for AD. Recent evidence suggests AD associated pathologies, such as oxidative stress and inflammation, can be modulated by the lipids, vitamins, and polyphenols obtained through nutritional intake. Furthermore, epidemiological and preclinical evidence has uncovered certain compounds within foods that may have beneficial effects in the prevention of AD, including omega-3 fatty acids, vitamin E, and resveratrol among others. However, clinical data examining specific compounds are often inconsistent and fail to replicate the preclinical data. On the other hand, dietary patterns such as the Mediterranean or MIND diet have shown promise in terms of clinical outcomes for patients, indicating a reductionist approach to diet is not as effective as a holistic dietary pattern. In this review, we summarize some of the biological mechanisms of key compounds in their relation to AD and how they fit into a dietary pattern that supports the role of diet as a risk reducing factor for AD.

阿尔茨海默病 (AD) 的发病率正在增加，并且由于没有可用的疾病调节剂，因此正在研究通过生活方式因素采取的预防措施。结合预防 AD 风险因素，如心脏病、糖尿病，以及最近的证据，微生物组功能障碍，饮食作为 AD 的可改变风险因素和预防措施有坚实的基础。最近的证据表明，AD 相关的病理，如氧化应激和炎症，可以通过营养摄入获得的脂质、维生素和多酚进行调节。此外，流行病学和临床前证据已经发现食物中的某些化合物可能对预防 AD 具有有益作用，包括 omega-3 脂肪酸、维生素 E 和白藜芦醇等。然而，检查特定化合物的临床数据通常不一致，无法复制临床前数据。另一方面，地中海饮食或 MIND 饮食等饮食模式在患者的临床结果方面显示出希望，这表明简化饮食方法不如整体饮食模式有效。在这篇综述中，我们总结了与 AD 相关的关键化合物的一些生物学机制，以及它们如何适应支持饮食作为 AD 风险降低因素的作用的饮食模式。表明减少饮食的方法不如整体饮食模式有效。在这篇综述中，我们总结了与 AD 相关的关键化合物的一些生物学机制，以及它们如何适应支持饮食作为 AD 风险降低因素的作用的饮食模式。表明减少饮食的方法不如整体饮食模式有效。在这篇综述中，我们总结了与 AD 相关的关键化合物的一些生物学机制，以及它们如何适应支持饮食作为 AD 风险降低因素的作用的饮食模式。