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ISSN 0016-3813 (Impreso)

2015, Número 2

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Gac Med Mex 2015; 151 (2)


Nutrición que previene el estrés oxidativo causante del Alzheimer. Prevención del Alzheimer

Herman LH, Alanís-Garza EJ, Estrada PMF, Mureyko LL, Alarcón TDA, Ixtepan TL

Idioma: Español
Referencias bibliográficas: 57
Paginas: 245-251
Archivo PDF: 117.77 Kb.


RESUMEN

La principal causa de demencia en el mundo es la enfermedad de Alzheimer (EA), que suele encontrarse después de los 65 años de edad y es de carácter progresivo. Esperando un rápido aumento de su incidencia y sabiendo que no tiene cura, resulta recomendable buscar la forma de prevenirla. Los cambios en la dieta debido a la globalización podrían explicar el aumento de la incidencia de esta enfermedad en lugares como Japón y los países mediterráneos, que contaban con un menor índice de presentación. Existe una correlación directa entre la progresión de la enfermedad y el alto consumo de alcohol, grasas, carnes rojas, que conllevan obesidad y un aumento de los niveles séricos de colesterol por la alta ingesta de grasas saturadas. Para prevenir esta enfermedad se proponen dietas ricas en polifenoles, que son potentes antioxidantes, grasas mono y poliinsaturadas, así como consumir mayores cantidades de grasa derivada del pescado, grasas vegetales y frutas con bajo índice glucémico, y un moderado consumo de vino tinto. A través de una dieta rica en antioxidantes se puede prevenir la progresión hacia la demencia y la EA. Este artículo enfatiza los alimentos y otros compuestos que han demostrado tener la capacidad de disminuir el riesgo de padecer esta enfermedad crónica degenerativa.


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