Association between dietary pattern and wine consumption and Alzheimer’s disease in a cohort from La Rioja (Spain)

Abstract

Addressing modifiable risk factors is the most promising strategy to prevent/delay Alzheimer Disease (AD)^[1]. The aim of the study was to establish the connections between dietetic habits, wine consumption and AD. Thus, 98 volunteers were recruited: 50 diagnosed as AD and 48 healthy/controls. The Food Frequency Questionnaire (FFQ) was used for dietary patterns assessment and, based on these data, the Mind Diet Score was calculated. (Poly)phenol metabolites (especially derived from wine consumption) were analyzed by UPLC-QqQ-MS/MS in 24-h urine samples to confirm dietary (poly)phenol consumption. Markers of inflammation (IL-6) and cardiovascular risk (VCAM) were analyzed by Luminex technology. Our results showed a lower wine consumption in AD group (p=0.013), even when adjusted by confounding factors (p=0.040). A higher Mind Diet Score was also associated with prevention of AD (p=0.013 and p=0.003 after adjustments). In agreement with these results, higher concentrations of (poly)phenolic metabolites, some of them characteristic of wine consumption such as the anthocyanins malvidin-3-glucuronide and peonidin-diglucuronide, and some phenol metabolites formed as consequence of colonic fermentation were detected in 24-h urine controls. Interestingly, lower Il-6 and VCAM serum levels were observed in controls, even after proper adjustments (p=0.002-p=0.000 for IL-6; p=0.000-p=0.014 for VCAM).

Acknowledgements: This study was supported by Ministerio de Ciencia, Innovación y Universidades (Spanish Goverment) through the project PID2019-108851RB-C22 and the Margarita Salas postdoctoral grant (funded by the European Union – NextGenerationEU). The authors thank all participants of this study.

References:

1. Scarmeas N. et al. (2018) Nutrition and prevention of cognitive impairment. Lancet Neurol., 17: 1006-1015, DOI: 10.1016/S1474-4422(18)30338-7