Can Elimination Diets be Promising for Neurodegenerative Diseade?

Year 2023, , 42 - 49, 31.12.2023

Aybüke Afra Babacan , İlknur Gökçe Yıldırım

https://doi.org/10.55895/sshs.1358104

Abstract

Medical nutrition interventions are an integral part of the multidisciplinary management of different medical disorders. Food allergies are becoming increasingly common and better recognized. "Elimination diets" are a dietary approach based on the elimination of certain allergenic foods or, in cases where it is not known which foods are allergenic, the elimination of potentially allergenic foods from the diet. Maintaining elimination diets can be highly effective in reducing the symptoms of food allergies. The gut microbiota has important effects on the structure and function of the enteric and central nervous system, including human behavior and brain regulation. The gut-microbiome-brain axis is now recognized as an important part in the regulation of systemic metabolism and homeostasis. Nutrients can cause inflammation by affecting the neural pathways through the vasoconstrictor or vasodilator effects of some of the substances they contain. Therefore, maintaining the gut microbiota and prioritizing anti-inflammatory nutrients and eliminating certain nutrients that are predicted to cause damage to the body are important in the nutritional treatment of neurodegenerative diseases. Elimination diets, which are mainly used for food allergies, have been suggested to be effective in the treatment of neurodegenerative diseases. For this reason, it has become the focus of more intensive research in neurological and psychiatric pathologies, especially as it may alleviate emotional eating disorders such as anxiety and depression. The evidence in this review summarizes balanced and high-quality elimination diets as a promising medical nutrition therapy to support immune and neuronal homeostasis.

Keywords

Elimination diet, Neurodegenerative diseases, Food allergy

References

• Akyüz, H. C. (2018). Evaluation of the nutritional status of children with food allergy.
• Baden, M. Y., Shan, Z., Wang, F., Li, Y., Manson, J. E., Rimm, E. B. and Rexrode, K. M. (2021). Quality of plant-based diet and risk of total, ischemic, and hemorrhagic stroke. Neurology, 96(15), e1940-e1953.
• Berendsen, A. M., Kang, J. H., Feskens, E. J., de Groot, C. P. G. M., Grodstein, F., & van de Rest, O. (2018). Association of long-term adherence to the mind diet with cognitive function and cognitive decline in American women. The journal of nutrition, health & aging, 22, 222-229.
• Çakır, İ. and Dokumacıoğlu, E. (2021). Food allergy and smart diets. Turkish Journal of Scientific Reviews, 14(2), 160-174.
• Demir, E. (2019). Rational Approach to Allergic Patient Nutrition. Journal of Clinical Medicine Pediatrics, 11(2), 94-102.
• Erro R., Brigo F., Tamburin S., Zamboni M., Antonini A., Tinazzi M. (2018). Nutritional habits, risk, and progression of Parkinson's disease. J Neurol, ;265(1):12-23.
• Gorjipour, H., Darougar, S., Mansouri, M., Karimzadeh, P., Amouzadeh, M. H. and Sohrabi, M. R. (2019). Hypoallergenic diet may control refractory epilepsy in allergic children: A quasi experimental study. Scientific Reports, 9(1), 1-7.
• Hellenbrand ., Boeing H., Robra BP. (1996). Diet and Parkinson’s disease II: a possible role for past intake of specific nutrients. Results from a self-administered food-frequency questionnaire in a case-control study. Neurology, 47: 644-650.
• Karaağaç, T., Eriman, E., Doğan, H. and Bayramoğlu, A. (2021). Current Approaches in Multiple Sclerosis Nutrition Therapy. Journal of Erü Faculty of Health Sciences, 8(2), 48-58.
• Lane, C. A., Hardy, J. and Schott, J. M. (2018). Alzheimer's disease. European journal of neurology, 25(1), 59-70.
• Nei M, Ngo L, Sirven JI, Sperling MR. (2014). Ketogenic diet in adolescents and adults with epilepsy. Seizure, 23(6):439-42.
• Özbey, Ü. and Özçelik, A. Ö. (2019). Current Treatment Methods for Food Allergies. Eurasian Journal of Health Sciences, 2 (3), 103-108.
• Özen, A. O., Sarıçoban, H. E., Mutlu, N. and Cengizlier, M. R. (2011). Relationship Between Migraine Type Headache in Childhood with Cow’s Milk Allergy and Egg-white Allergy.
• Özön, A. Ö. Karadaş, Ö. And Özge, A. (2018). Efficacy of diet restriction on migraines. Archives of Neuropsychiatry, 55(3), 233.
• Özturan, A., Şanlıer, N. and Coşkun, Ö. (2016). Migraine and nutrition relationship. Turkish Journal of Neurology, 22(2), 44-50.
• Pfeifer, H. H., Thiele E. A. (2005). Low-glycemic-index treatment: a liberalized ketogenic diet for treatment of intractable epilepsy. Neurology, 65(11):1810-2.
• Rautiainen, S., Larsson S., Virtamo J., Wolk A. (2012). Total antioxidant capacity of diet and risk of stroke: a population-based prospective cohort of women. Stroke, 43(2):335-40.
• Scarmeas, N, Luchsinger JA, Mayeux R, Stern Y. (2007). Mediterranean diet and Alzheimer's disease mortality. Neurology, 69(11):1084-93.
• Shulpekova, Y. O., Nechaev, V. M., Popova, I. R., Deeva, T. A., Kopylov, A. T., Malsagova, K. A. and Ivashkin, V. T. (2021). Food intolerance: the role of histamine. Nutrients, 13(9), 3207.
• Thijs, R. D., Surges, R., O'Brien, T. J., Sander, J. W. (2019). Epilepsy in adults. The Lancet, 393(10172), 689-701.5.
• Wang, Y., Lebwohl, B., Mehta, R., Cao, Y., Green, P. H. R., Grodstein, F., Jovani, M., Lochhead, P., Okereke, O. I., Sampson, L., Willett, W. C. and Sun Q, Chan A. T. (2021). Long-term intake of gluten and cognitive function among US women. JAMA Netw Open, 4(5):e2113020.
• Zappia M, Crescibene L, Arabia G, Nicoletti G, Bagalà A, Bastone L, Caracciolo M, Bonavita S, Di Costanzo A, Scornaienchi M, Gambardella A, Quattrone A. (2002). Body weight influences pharmacokinetics of levodopa in Parkinson's disease. Clin Neuropharmacol, 25(2):79-82.