RELAÇÃO DA DIETA INFLAMATÓRIA COM O DESEMPENHO COGNITIVO EM PACIENTES COM DOENÇA DE ALZHEIMER

• Ano de defesa: 2020
• Autor(a) principal: Rosa, Patrícia Amâncio da
• Orientador(a): Bonini, Juliana Sartori
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Estadual do Centro-Oeste
• Programa de Pós-Graduação: Programa de Pós-Graduação em Ciências Farmacêuticas (Mestrado / Associação Ampla com UEPG)
• Departamento: Unicentro::Departamento de Farmácia
• País: Brasil
• Palavras-chave em Português: Dieta; Inflamação; Doença de Alzheimer; Estado Nutricional
• Palavras-chave em Inglês: Diet; Inflammation; Alzheimer's disease; Nutritional status
• Área do conhecimento CNPq: CIENCIAS DA SAUDE::FARMACIA
• Link de acesso: http://tede.unicentro.br:8080/jspui/handle/jspui/1756

Introduction: The Alzheimer’s Disease (AD), is na illness inflamatory characterized by the formation of beta-amyloid plaques, aggregation of tau protein, which leads to state of progressive dementia. Several Factors suggest that eating a diet consisting of simple fats and carbohydrates becomes a risk fator for AD. Therefore, it is necessary to know the inflamatory potential of the diet of people diagnosed with AD.Thus, the objective of this research was to evaluate the dietary inflammatory index (IID) of patients with AD in relation to decline cognitive. Methodology: This is a retrospective, quantitative and analitical cross- sectional survey. Non-institutionalized elderly were obtained, demographic, socioeconomic and lifestyle data were surveyed, disease stage assessment and cognitive assessment; nutritional assessment and IID analysis performed. To obtain the total IID score for each individual, the IIDs calculated for each of the nutrients ingested were added, using the IF TRACKER® software, which brings established anti-inflammatory and pro-inflammatory values for the foods that were first consumed. published in anti-inflammatory and pro- inflammatory, and food consumption was divided according to their processing. Results: Of the total elderly (n = 42), the majority (n = 37) had a strongly inflammatory diet. On average 47.7% of the diet consisted of processed foods and 25.34% of ultra processed foods. Most patients (n = 20) were on CDR 2, followed by CDR 1 (n = 12) and CDR 3 (n = 8). A moderate and positive correlation (r = 0.67; p <0.05) between IID and MMSE was found among patients classified as having CDR 1. It is possible to observe results obtained (p <0.05) for IID and total caloric value (VCT) ) and IID and proteins, stating that the higher the IID, the higher the VCT and the greater the protein consumption of patients. Patients with lower values in the IDD lower results in the MMSE regardless of education. Conclusion: The results found show that pro-inflammatory diets are associated with low cognitive performance, requiring a reduction in the consumption of ultra-processed foods, given that these foods have a strong inflammatory potential and may indirectly enhance the progression of AD.