Nutrients in the Prevention of Alzheimer’s Disease

Table 1

Type and frequency of consumption of foods of the various dietary patterns having a role in AD prevention.

Dietary pattern	Characteristics
	Moderate-to-high consumption	Low consumption
Mediterranean diet (MeDi)	Whole-grain cereals (1-2 s every main meal); Vegetables (≥2 s/every main meal); Fruits (1-2 s/every main meal); Olive oil (every main meal); Olives/nuts/seeds (1-2 s/every day); Low-fat diaries (2 s/every day); Herbs/spices/garlic/onions (every day); Eggs (2-4 s/week); White meat (2 s/week); Fish/seafood (≥2 s/week); Potatoes (≤3 s/week); Legumes (≥2 s/week); (Red) wine	Added salt; Red meat (<2 s/week); Processed meat (<1 s/week); Sweets (≤2 s/week)
Dietary Approaches to Stop Hypertension (DASH)	Whole-grain products (every day); Vegetables (every day); Fruits (every day); Diary (moderate-to-high consumption); Poultry (2 s/week); Fish/seafood (1-2 s/week); Legumes (2 s/week)	Saturated fats; Total fats; Salt (sodium); Sweetened beverages; Red and processed meats
Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND)	Green leafy vegetables (≥6 s/week); Other vegetables (≥1 s/day); Nuts (≥5 s/week); Berries (≥2 s/week); Beans (≥3 s/week); Whole grains (≥3 s/day); Fish (≥1 s/week); Poultry (≥2 s/week); Olive oil (primary oil used); (Red) wine (1 glass/day)	Red meats (<4 s/week); Butter and stick margarines; Cheese (<1 s/week); Pastries and sweets (<5 s/week); Fried or fast food (<1 s/week)