Nutritional factors relevant to Alzheimer's disease.

Alzheimer's disease is a devastating form of nonreversible dementia now affecting at least 2.5 million persons in the United States. Its course is marked by a gradual loss of memory, ability to communicate, and, eventually, physical capabilities. Appetite and food intake fluctuate with mood swings and increasing confusion. Feeding and alimentation skills regress gradually because of cognitive and physical deterioration; uncontrolled weight loss is almost inevitable in latter stages, despite quality of care. A number of etiological models exist, including some related to vitamin and mineral metabolism, although research has not yet yielded a certain cause or cure. Treatment is symptomatic relief through interdisciplinary health care intervention. Psychological, medical, nutritional, and nursing support are needed by the caregivers as well as by the patients themselves.