A recent study from Edith Cowan University (ECU) sheds light on the connection between what we eat and the risk factors for both depression and Alzheimer’s disease (AD).
The research shows that not only do depressive symptoms heighten the risk of developing Alzheimer’s, but they can also appear as a reaction to early signs of memory decline.
Dietary Influence on Brain Health
Dr. Samantha Gardener, one of ECU’s researchers, pointed out that adopting healthier eating habits could alleviate some of the negative impacts that depression has on biomarkers related to Alzheimer’s. These biomarkers are biological molecules in our blood that help track the progress of the disease.
This research enhances our understanding of how diet, depression, and Alzheimer’s biomarkers intertwine. Dr. Gardener explained that our nutritional choices influence brain health in several ways.
They affect inflammation and oxidative stress, promote vascular health, and facilitate neuroplasticity—all of which play a role in neurotransmitter function and brain activity, thereby affecting our mood and cognitive skills.
Mediterranean vs. Western Diets
Fascinatingly, the Mediterranean diet, which focuses on plant-based foods, healthy fats like olive oil, whole grains, and moderate consumption of red wine, has been associated with lower rates of stroke, depression, cognitive decline, and Alzheimer’s. On the flip side, the Western diet, known for its high content of processed foods and sugars, may hasten cognitive deterioration.
Dr. Gardener elaborated that the Mediterranean diet is rich in antioxidants, flavonoids, and healthy fats, all essential for cognitive functions such as learning and memory.
These components help reduce inflammation and oxidative stress in the brain, supporting overall cognitive health.
Future Research Directions
While observational studies have provided valuable insights, Dr. Gardener emphasized the need for randomized controlled trials to better understand how specific dietary changes might impact depression and dementia connected to Alzheimer’s. Such studies could produce definitive evidence on the effectiveness of tailored dietary strategies for managing these critical health issues.
Globally, Alzheimer’s disease currently affects around 50 million people, with projections suggesting this figure could rise to 152 million by 2050.
This condition incurs annual costs close to $909 billion, representing nearly 1% of the global GDP.
In Australia alone, the yearly expenditure for the diagnosis, treatment, and care of dementia patients reaches $3.7 billion.
Hilal Salim Said Suliman Al Shamsi, a PhD student at ECU, found that nearly half of those diagnosed with Alzheimer’s also struggle with depression.
A longitudinal study of older adults revealed that 40% with depression were diagnosed with AD within a median follow-up period of just 27 months.
Moreover, individuals with a recent history of depression faced a significantly greater risk of developing AD compared to those whose depressive episodes occurred further in the past.
Although there is no definitive cure for Alzheimer’s, Dr. Gardener emphasized the importance of delaying its onset as a strategy to lessen its prevalence and the resulting public health concerns.
Research has identified 14 modifiable risk factors that are associated with around 45% of dementia cases worldwide.
Among these, five dietary-related factors—such as hypertension and obesity—can be positively influenced by adopting a healthy diet, as well as by improving physical activity and sleep habits.
Addressing these factors holds the potential to prevent nearly 45% of dementia cases, providing a hopeful perspective on this pressing health issue.
Source: ScienceDaily