Review article
Mitigate the effects of cognitive by appropriate diet for people affected by Alzheimer’s disease

Alzheimer’s disease (AD) affects in Poland approximately 200 000 aged people. It is characterized by a significant loss of neurons in the area of the bark of the brain. Scientists pay more attention to the link between the development of this disease and bad nutrition behaviors. The studies have shown that the best results in the treatment of cognitive symptoms in relation with patients with AD are obtained when reduced-calorie diet of Mediterranean, rich in antioxidants such as: vitamins with influenza B, vitamin C, E and polyphenols is applied. The diet should be scarce in saturated fatty acids and trans fatty acids. The consumption of fish once a week is recommended because it is a rich source of polyunsaturated fatty acids omega 3. At the same time increased consumption of raw vegetables and fruits is important, which provide vitamins and minerals. Lean meat and dairy products fermented with a reduced fat content are recommended. Suitable diet can improve cognitive functioning of AD-affected people, however, is not able to fully protect from AD. This diet may also serve as preventive measure.