Objectives: To compare differences in weight loss in patients with Alzheimer’s disease on normal, diabetic, or texture-modified diets. Methods: This prospective interventional study examined the data of patients with Alzheimer’s disease who were admitted to a long-term care hospital in Japan from February to April 2013. Dietary elements and weight loss over a 3-month period were examined. Results: Of the 75 patients examined, 6 were on a normal diet, 10 were on a diabetic diet, and 59 were on a texture-modified diet. Weight loss was significantly associated with body weight, Mini Nutritional Assessment®, and diet type. In the non-malnourished patients, there was a significant difference between the three types of diets in terms of eating rate and weight loss. Conclusion: Diet type was independently associated with weight loss in patients with Alzheimer’s disease. Research using larger sample sizes is necessary to eliminate the differences between these diet types.

目的：比较阿尔茨海默病患者在正常饮食、糖尿病饮食或质地改良饮食下体重减轻的差异。方法：这项前瞻性干预研究检查了 2013 年 2 月至 4 月入住日本一家长期护理医院的阿尔茨海默病患者的数据。检查了 3 个月期间的饮食元素和体重减轻情况。结果：在接受检查的 75 名患者中，6 名接受正常饮食，10 名接受糖尿病饮食，59 名接受质地改良饮食。体重减轻与体重、迷你营养评估®和饮食类型显着相关。在非营养不良的患者中，三种饮食方式在进食率和体重减轻方面存在显着差异。结论：饮食类型与阿尔茨海默病患者的体重减轻独立相关。有必要使用更大的样本量进行研究，以消除这些饮食类型之间的差异。