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PRACA PRZEGLĄDOWA
 
SŁOWA KLUCZOWE
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STRESZCZENIE
Wprowadzenie i cel:
W wyniku procesu starzenia dochodzi do zmian morfologicznych, anatomicznych oraz funkcjonalnych w obrębie mózgu. W konsekwencji może dojść do osłabienia pamięci selektywnej i koncentracji uwagi, a co za tym idzie pogorszenia jakości życia. Zmniejszona wydajność umysłowa zwiększa podatność mózgu na zaburzenia neurodegeneracyjne, takie jak choroba Alzheimera (ang. Alzheimer’s disease, AD), czy choroba Parkinsona (ang. Parkinson’s disease, PD). Jednym z głównych celów tej pracy była analiza danych dotyczących wpływu składu diety oraz zastosowania różnych strategii żywieniowych, takich jak ograniczenia wartości energetycznej diety (ang. calorie restriction, CR) i post przerywany (ang. intermittent fasting, IF), na zdrowie mózgu.

Metody przeglądu:
Wykorzystano strategię elektronicznego wyszukiwania obejmującą MeSH i słowa kluczowe.

Opis stanu wiedzy:
Na podstawie badań z ostatnich lat opracowano wiele strategii, których zastosowanie mogłoby w jakikolwiek sposób opóźnić proces starzenia się i rozwój towarzyszących mu zaburzeń oraz patologii związanych z wiekiem. W badaniach koncentrowano się głównie na interwencjach żywieniowych, które mogą opóźniać starzenie, szczególnie na zastosowaniu CR i IF. Istotną kwestią wydaje się także zmiana proporcji makroskładników pokarmowych i dzięki temu ich wpływu na długość życia i żywotność. Istnieją dowody, że modulacja proporcji makroskładników odżywczych może wpływać na starzenie się mózgu i funkcje poznawcze, a tym samym zapobiegać starzeniu się mózgu i zmniejszać ryzyko rozwoju chorób neurodegeneracyjnych.

Podsumowanie:
Istnieje potrzeba dalszych badań randomizowanych, uwzględniających różne czynniki, takie jak: podłoże genetyczne czy ciężkość choroby, dzięki którym możliwe będzie opracowanie odpowiednich strategii mających na celu zapobieganie zespołom otępiennym u osób starszych.


Introduction and objective:
It is widely known that the ageing process is associated with the occurrence of morphological, anatomical, and functional changes within the brain. Consequently, memory, elective attention and concentration may be impaired, and thus the quality of daily life may deteriorate. Reduced mental efficiency increases the susceptibility of the brain to neurodegenerative disorders, such as Alzheimer›s disease (AD) or Parkinson›s disease (PD). One of the main aims of this study was to examine the impact of diet composition and the use of various nutritional strategies, such as calorie restriction (CR) and intermittent fasting, (IF) on brain health.

Review methods:
An electronic search strategy was used, including MeSH and key words.

Brief description of the state of knowledge:
There are nutritional factors, including the amount of energy supplied and diet composition, which are important in brain functioning, especially during ageing. Based on research from recent years many strategies have been developed, the use of which could delay the neurological ageing process and the development of associated disorders and age-related pathologies. This research has focused mainly on nutritional interventions that delay (neurological) ageing, especially CR and IF. Particularly, altering the proportion of macronutrients appears to have an impact on life expectancy and longevity; a growing body of evidence shows that modulation of macronutrient proportions can affect brain ageing and cognition and, consequently, delay brain ageing and reduce the risk of developing neurodegenerative diseases, such as dementia.

Summary:
There is a need for further randomized studies taking into account various factors, such as: genetic background or the severity of the disease, due to which it will be possible to develop appropriate strategies to prevent dementia in the elderly.

Sokal A, Jarmakiewicz-Czaja S. Starzenie się mózgu i ryzyko wystąpienia zespołu otępiennego – czy odpowiednia dieta może temu zapobiec? Med Og Nauk Zdr. 2022; 28(1): 20–27. doi: 10.26444/monz/142467
 
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