Abstract
Alzheimer’s disease (AD) is a progressive neurodegenerative disorder that accounts for the major cause of dementia in the world. The likelihood of developing AD increases with aging, genetics, medical factors as well as nutrition and lifestyle. Overall diet has a huge impact on brain function. Following a healthy dietary pattern and obtaining the essential nutrients is associated with a reduced risk of AD and dementia. For instance, diets that are high in saturated and trans fats, overconsumption of alcohol and high-calorie intake were indicated to be triggering factors. On the contrary, diets that promote the consumption of fruits, vegetables, fish, healthy fats and light to moderate alcohol intake were associated with lower incidence of AD. Additionally, other non-communicable diseases such as cardiovascular disease, diabetes, high cholesterol, hypertension and obesity are found to be associated with AD. As a result of improving dietary habits and taking essential nutrients, the prevalence of these diseases may be reduced. Accordingly, the progression of AD can be lowered. This report aims to analyse the relationship between dietary constituents and AD, as well as its association with other disorders. However, existing studies and evidence are still inconclusive and controversial, which indicates that further investigations and elucidations are required.