University of O’Higgins students publish Alzheimer's nutrition study

Medical students Isidora Sierralta and María Ignacia Pinilla from the Universidad de O’Higgins (UOH) have co-authored a scientific review published in the journal Nutrients. The study, titled “Dietary Patterns, Micronutrient Adequacy, and Metabolic Vulnerability in Alzheimer’s Disease: A Critical Narrative Review”, examines the relationship between dietary patterns, micronutrient intake, and metabolic vulnerability in Alzheimer's disease.

The research, conducted alongside a team of academic professionals, analyzes how nutrition affects brain health. While the study notes that no single diet can serve as a direct treatment or cure for the disease, it emphasizes that proper nutrition can support metabolic, vascular, and cerebral health. The researchers suggest that nutrition should be part of a comprehensive strategy including physical activity, adequate sleep, and the management of conditions such as diabetes, hypertension, and high cholesterol. The review highlights the Mediterranean and MIND diets as having the strongest evidence for support.