The Role of Nutrition in Dementia Prevention and Management

Dementia is a progressive neurodegenerative disorder that presents significant challenges to individuals, caregivers, and healthcare systems worldwide. Among various modifiable lifestyle factors, nutrition has emerged as a critical determinant in the prevention and management of cognitive decline. Evidence indicates that malnutrition is prevalent among older adults with dementia, with reported rates ranging from 6.8% to 75.6% in long-term care settings. Malnutrition contributes to oxidative stress, neuroinflammation, and the accumulation of pathological proteins such as amyloid-beta and tau – key features of Alzheimer’s disease pathology. Literature search was done across multiple databases, identified articles on the nutrition impact on dementia, cognitive decline, and Alzheimer’s, using specific keywords and criteria. It examines the pathophysiological links between nutrition and neurodegeneration, the cognitive consequences of nutrient deficiencies, and the role of specific dietary patterns and supplements in maintaining brain health. Diets such as the Mediterranean and Mediterranean-DASH Diet Intervention for Neurodegenerative Delay diets have been associated with improved cognitive outcomes and a reduced risk of dementia. Key nutrients – including omega-3 fatty acids, B Vitamins, and Vitamin D – are shown to support neuronal function, reduce inflammation, and lower vascular risk factors. Despite promising findings, inconsistencies in study outcomes highlight the need for personalized nutrition strategies that account for individual metabolic profiles, comorbidities, and genetic predispositions. Further large-scale, longitudinal studies are needed to establish standardized dietary guidelines for dementia prevention. Overall, the review underscores the pivotal role of early nutritional assessment and intervention in enhancing cognitive health and quality of life for individuals at risk of or living with dementia.