OS PIORES ALIMENTOS PARA O CÉREBRO (E COMO SUBSTITUIR)

Veja os alimentos que podem destruir a saúde do seu cérebro, e aprenda como substituí-los.

Quais são as recomendações científicas de alimentos que beneficiam o cérebro? Quais alimentos prejudicam o cérebro e devem ser evitados?

É isso que o Prof. Pedro Calabrez explica, em profundidade, em nosso novo vídeo no canal NeuroVox. Assista ao vídeo abaixo, ou clicando aqui. Abaixo você encontra, também, as referências e recomendações de leitura para o vídeo.

Referências e Recomendações de Leitura:

0) Leituras gerais recomendadas:

Perlmutter, D. (2014). A dieta da mente. Editora Paralela.

Perlmutter, D., & Loberg, K. (2015). Amigos da mente. Editora Paralela.

Perlmutter, D. (2017). Dieta da mente para a vida. Editora Paralela.

1) Alzheimer e outras demências:

Livingston, G., Sommerlad, A., Orgeta, V., Costafreda, S. G., Huntley, J., Ames, D., ... & Cooper, C. (2017). Dementia prevention, intervention, and care. The Lancet, 390(10113), 2673-2734.

Nichols, E., Szoeke, C. E., Vollset, S. E., Abbasi, N., Abd-Allah, F., Abdela, J., ... & Awasthi, A. (2019). Global, regional, and national burden of Alzheimer's disease and other dementias, 1990–2016: a systematic analysis for the Global Burden of Disease Study 2016. The Lancet Neurology, 18(1), 88-106.

Rizzi, L., Rosset, I., & Roriz-Cruz, M. (2014). Global epidemiology of dementia: Alzheimer’s and vascular types. BioMed research international, 2014.

Qiu, C., Kivipelto, M., & von Strauss, E. (2009). Epidemiology of Alzheimer's disease: occurrence, determinants, and strategies toward intervention. Dialogues in clinical neuroscience, 11(2), 111.

2) Relatório da Organização Mundial da Saúde sobre Alzheimer:

https://www.who.int/medicines/areas/priority_medicines/BP6_11Alzheimer.pdf

3) Ômega 3 x Ômega 6, óleos vegetais refinados e inflamação crônica:

Berger, M. E., et al. (2017). Omega-6 to omega-3 polyunsaturated fatty acid ratio and subsequent mood disorders in young people with at-risk mental states: a 7-year longitudinal study. Translational psychiatry, 7(8), e1220-e1220.

Calder, P. C. (2006). n− 3 Polyunsaturated fatty acids, inflammation, and inflammatory diseases. The American journal of clinical nutrition, 83(6), 1505S-1519S.

DiNicolantonio, J. J., & O’Keefe, J. H. (2018). Omega-6 vegetable oils as a driver of coronary heart disease: the oxidized linoleic acid hypothesis. Open Heart, 5(2), e000898.

Lands, W. E. (2005). Dietary fat and health: the evidence and the politics of prevention: careful use of dietary fats can improve life and prevent disease. Annals of the New York Academy of Sciences, 1055(1), 179-192.

Loef, M., & Walach, H. (2013). The omega-6/omega-3 ratio and dementia or cognitive decline: a systematic review on human studies and biological evidence. Journal of nutrition in gerontology and geriatrics, 32(1), 1-23.

Marklund, M., et al. (2019). Biomarkers of dietary omega-6 fatty acids and incident cardiovascular disease and mortality: an individual-level pooled analysis of 30 cohort studies. Circulation, 139(21), 2422-2436.

Russo, G. L. (2009). Dietary n− 6 and n− 3 polyunsaturated fatty acids: from biochemistry to clinical implications in cardiovascular prevention. Biochemical pharmacology, 77(6), 937-946.

Simopoulos, A. P. (2006). Evolutionary aspects of diet, the omega-6/omega-3 ratio and genetic variation: nutritional implications for chronic diseases. Biomedicine & pharmacotherapy, 60(9), 502-507.

Su, H., Liu, R., Chang, M., Huang, J., & Wang, X. (2017). Dietary linoleic acid intake and blood inflammatory markers: a systematic review and meta-analysis of randomized controlled trials. Food & function, 8(9), 3091-3103.

Simopoulos, A. P. (2016). An increase in the omega-6/omega-3 fatty acid ratio increases the risk for obesity. Nutrients, 8(3), 128.

Song, J., et al. (2015). Analysis of trans fat in edible oils with cooking process. Toxicological research, 31(3), 307-312.

Yamashima, T., et al. (2020). Intake of ω-6 polyunsaturated fatty acid-rich vegetable oils and risk of lifestyle diseases. Advances in Nutrition, 11(6), 1489-1509.

4) Azeite de olive e dieta do Mediterrâneo:

Covas, M. I., Konstantinidou, V., & Fitó, M. (2009). Olive oil and cardiovascular health. Journal of cardiovascular pharmacology, 54(6), 477-482.

Gaforio, J. J., et al. (2019). Virgin olive oil and health: Summary of the iii international conference on virgin olive oil and health consensus report, JAEN (Spain) 2018. Nutrients, 11(9), 2039.

Guasch‐Ferré, M., & Willett, W. C. (2021). The Mediterranean diet and health: A comprehensive overview. Journal of internal medicine, 290(3), 549-566.

King, A. (2013). The benefits of a Mediterranean diet. Nature Reviews Cardiology, 10(5), 239-239.

Liyanage, T., Ninomiya, T., Wang, A., Neal, B., Jun, M., Wong, M. G., ... & Perkovic, V. (2016). Effects of the Mediterranean diet on cardiovascular outcomes—a systematic review and meta-analysis. PloS one, 11(8), e0159252.

Owen, R. W., Giacosa, A., Hull, W. E., Haubner, R., Würtele, G., Spiegelhalder, B., & Bartsch, H. (2000). Olive-oil consumption and health: the possible role of antioxidants. The lancet oncology, 1(2), 107-112.

Serra-Majem, L., Roman, B., & Estruch, R. (2006). Scientific evidence of interventions using the Mediterranean diet: a systematic review. Nutrition reviews, 64(suppl_1), S27-S47.

Sofi, F., Cesari, F., Abbate, R., Gensini, G. F., & Casini, A. (2008). Adherence to Mediterranean diet and health status: meta-analysis. Bmj, 337.

Wu, L., & Sun, D. (2017). Adherence to Mediterranean diet and risk of developing cognitive disorders: an updated systematic review and meta-analysis of prospective cohort studies. Scientific reports, 7(1), 1-9.

5) Carboidratos refinados e açúcar:

Beilharz, J. E., et al. (2016). Short-term exposure to a diet high in fat and sugar, or liquid sugar, selectively impairs hippocampal-dependent memory, with differential impacts on inflammation. Behavioural brain research, 306, 1-7.

Della Corte, K. W., et al. (2018). Effect of dietary sugar intake on biomarkers of subclinical inflammation: a systematic review and meta-analysis of intervention studies. Nutrients, 10(5), 606.

Galland, L. (2010). Diet and inflammation. Nutrition in Clinical Practice, 25(6), 634-640.

Giugliano, D., et al. (2006). The effects of diet on inflammation: emphasis on the metabolic syndrome. Journal of the American College of Cardiology, 48(4), 677-685.

Juanola-Falgarona, M., Salas-Salvadó, J., Ibarrola-Jurado, N., Rabassa-Soler, A., Díaz-López, A., Guasch-Ferré, M., ... & Bulló, M. (2014). Effect of the glycemic index of the diet on weight loss, modulation of satiety, inflammation, and other metabolic risk factors: a randomized controlled trial. The American journal of clinical nutrition, 100(1), 27-35.

Kim, Y., Chen, J., Wirth, M. D., Shivappa, N., & Hebert, J. R. (2018). Lower dietary inflammatory index scores are associated with lower glycemic index scores among college students. Nutrients, 10(2), 182.

López-Alarcón, M., et al. (2014). Excessive refined carbohydrates and scarce micronutrients intakes increase inflammatory mediators and insulin resistance in prepubertal and pubertal obese children independently of obesity. Mediators of inflammation, 2014.

O’Keefe, J. H., Gheewala, N. M., & O’Keefe, J. O. (2008). Dietary strategies for improving post-prandial glucose, lipids, inflammation, and cardiovascular health. Journal of the American College of Cardiology, 51(3), 249-255.

6) Alimentos ultraprocessados:

Bonaccio, M., et al. (2022). Joint association of food nutritional profile by Nutri-Score front-of-pack label and ultra-processed food intake with mortality: Moli-sani prospective cohort study. bmj, 378.

Elizabeth, L., et al. (2020). Ultra-processed foods and health outcomes: a narrative review. Nutrients, 12(7), 1955.

Gibney, M. J., et al. (2017). Ultra-processed foods in human health: a critical appraisal. The American journal of clinical nutrition, 106(3), 717-724.

Lawrence, M. A., & Baker, P. I. (2019). Ultra-processed food and adverse health outcomes. bmj, 365.

Moodie, R., et al. (2013). Profits and pandemics: prevention of harmful effects of tobacco, alcohol, and ultra-processed food and drink industries. The lancet, 381(9867), 670-679.

Pagliai, G., Dinu, et al. (2021). Consumption of ultra-processed foods and health status: a systematic review and meta-analysis. British Journal of Nutrition, 125(3), 308-318.

7) Álcool:

Daviet, R., et al (2022). Associations between alcohol consumption and gray and white matter volumes in the UK Biobank. Nature communications, 13(1), 1-11.

8) Adoçantes:

Suez, J., et al. (2022). Personalized microbiome-driven effects of non-nutritive sweeteners on human glucose tolerance. Cell, 185(18), 3307-3328.

9) Carnes processadas:

Bouvard, V., Loomis, D., Guyton, K. Z., Grosse, Y., Ghissassi, F. E., Benbrahim-Tallaa, L., ... & Corpet, D. (2015). Carcinogenicity of consumption of red and processed meat. The Lancet Oncology, 16(16), 1599-1600.

https://www.who.int/features/qa/cancer-red-meat/en/

https://www.inca.gov.br/publicacoes/material-para-web/evitar-carne-processada-reduz-o-risco-de-cancer