Interlinking dementia in Parkinson’s disease: Nutritional correlates of body composition
Nenhuma Miniatura disponível
Data
2020-01-01
Autores
Schelp, Arthur Oscar [UNESP]
Komuro, Jéssica Emy
Corrente, José Eduardo
Papini, Silvia Justina
Título da Revista
ISSN da Revista
Título de Volume
Editor
Resumo
Little evidence showed that body composition has a primary role in the development of dementia in Parkinson’s disease (PD). However, several studies indicated that metabolic and nutritional dysfunctions have a relevant influence on disease outcome. The confluence of several disturbances, including disruption in fat and glucose metabolism, with nutritional component abnormalities, could be a crucial event when associated with dopamine depletion in the striatum of patients with PD. It was discussed that there may be a relationship between decreased insulin resistance and cholesterol lower levels as a possible risk factor to dementia associated with PD (PDD). The possibility that nutritional habits, metabolic disturbances, and dopamine depletion in the striatum could have a synergic action on PDD is taken into consideration. Thus, future studies should establish dietary measures for elderly patients with PD, associated or not with dementia.
Descrição
Palavras-chave
Body composition, Fat metabolism, Glucose, Parkinson’s dementia diet, Parkinson’s disease, Parkinson’s nutrition
Como citar
Genetics, Neurology, Behavior, and Diet in Parkinson’s Disease: The Neuroscience of Parkinson’s Disease, Volume 2, p. 555-568.