Risk of malnutrition and nutritional support in Alzheimer disease

Czech version

Authors: L. Sobotka ¹; Navrátilovám. ²; J. Jarkovský ³; D. Solichová ¹; R. Hyšpler ¹; Zadák Z. Češková E. ^{1 2}
Authors‘ workplace: Klinika gerontologická a metabolická Univerzita Karlova v Praze, Lékařská fakulta Hradec Králové. Přednosta: Prof. MUDr. Luboš Sobotka, CSc. ¹; Psychiatrická klinika Lékařská fakulta, Masarykova univerzita, Brno Přednostka: Prof. MUDr. Eva Češková, CSc. ²; Institut biostatistiky a analýz Lékařské fakulty Masarykova univerzita, Brno Přednosta: Doc. RNDr. Ladislav Dušek, CSc. ³
Published in: Prakt. Lék. 2007; 87(2): 97-102
Category: Of different specialties

Overview

The aim of our study
was to describe the nutritional status in patients with Alzheimer’s disease and in those with dementia of vascular aetiology and to assess the effect of nutritional support on mortality and mental functions in these subjects. One hundred and sixty-five residents (100 Alzheimer’s disease and 65 vascular dementia) living in 7 institutions throughout the Czech Republic were studied over a two-year-period. Voluntary food intake was measured during the first year, following which; the patients with Alzheimer’s disease were randomised into two groups. The study group received 600 kcal supplements (Nutridrink Nutricia) to their regular diet whereas the control group continued on the standard diet. Nutritional parameters using the Mini Nutritional Assessment (MNA), body weight, and mental state Mini Mental State Examination (MMSE) were monitored every third month and spontaneous food intake was measured every second month of the study period.

The nutritional status (MNA) was significantly worse in patients with Alzheimer’s disease than in patients with vascular dementia. This parameter correlated with body mass index and spontaneous food intake. Nutritional support significantly slowed down the deterioration of the mental functions of the Alzheimer’s disease patients.

It is concluded that dietary counselling and nutritional support in patients with Alzheimer’s disease is clinically important and reduces the impairment of mental functions.

Key words:
Alzheimer’s disease, nutritional support, mental functions, undernutrition.