Considering the influence of diet on neurodegeneration

Neurodegenerative disorders (NDDs) are characterized primarily by the gradual loss of neurons, which impairs cognitive and physical abilities. Factors such as aging, genetics, and the environment significantly contribute to the onset and progression of these noncommunicable diseases, including Parkinson's disease and Alzheimer's disease. Neurodegenerative disorders, which are characterized by neuroinflammation, oxidative stress, and neuronal loss, are common causes of morbidity and mortality worldwide. Diet plays a crucial role in neurodegeneration, with specific foods and nutrients affecting the emergence and progression of certain illnesses. External factors such as oxidative stress, high-fat and high-sugar diets, smoking, alcohol dependence, aging, brain injury, and increased neuroinflammation negatively impact neurodegeneration. Dementia is most commonly caused by Alzheimer's disease, which is characterized by memory loss due to hippocampal cell loss. Parkinson's disease manifests with nonmotor symptoms, including tremors, slowed movements, rigidity, depression, reduced smell and taste sensitivity, digestive issues, and insomnia. The Mediterranean diet is characterized by the consumption of alcohol in moderation; the consumption of dairy, red meat, refined grains, and saturated fats; and the consumption of many fruits, vegetables, seafood, whole grains, beans, and nuts. The ketogenic diet included moderate protein intake, low cellulose, and high-fat foods, with carbohydrates comprising less than 10% of the daily intake.