Nutrition, the unrecognized determinant in Alzheimer’s disease

In conclusion, we observed a decline in nutritional status early in the disease process, and a further decline with progression of disease. This poorer nutritional status is most likely due to an elevated energy expenditure in rest, rather than a reduced dietary intake. Despite an adequate threshold for odors, poorer memory was associated with impaired discrimination and identification of odors. Taste function or food preferences were not affected and are therefore unlikely to affect dietary intake in memory clinic patients. These results are of clinical importance as preventing a decline in nutritional status might be beneficial for maintaining cognitive function, given the higher risk of clinical progression in patients with a poorer nutritional status. Although confirmation is needed, our results suggest that nutritional status and dietary intake are relevant targets for interventions in memory clinic patients.