Zinc, copper and selenium could aid Alzheimer’s symptoms, say researchers

01 Feb 2021 --- Zinc, copper and selenium could play an important role in boosting the antioxidative status of patients with Alzheimer’s Disease (AD), according to a study from the Medical University of Białystok, Poland.

Researchers are now suggesting that patients with neurodegenerative disorders such as AD consume diets or supplements with adequate amounts and ratios of these antioxidants.

These latest study results, now published in Nutrients, show that frequent consumption of flour products, honey, meat, and poultry may significantly improve AD patients’ antioxidative status and hence their symptoms.

An estimated 5 million US adults suffer from AD, and roughly 5.8 million US adults over the age of 65 live with some form of dementia, according to the Alzheimer’s Association.

AD develops in seven stages, along which cognitive and memory impairment become more severe.

Antioxidants and brain function
The study’s objective was to estimate selenium, copper, zinc and total antioxidant status (TAS) in the serum of patients with AD in relation to their cognitive functions and dietary habits.

Selenium plays a critical role in thyroid function and helps defend the body against oxidative stress and cell damage.

Zinc similarly plays a vital part in the body’s immune system by protecting cells from oxidative stress. As a neurotransmitter, earlier studies have already shown a positive correlation between zinc and cognitive function.

An estimated 5 million US residents currently suffer from Alzheimer’s disease.How Alzheimer’s is affected
A total of 110 participants aged 54 to 93 with early or moderate AD were enlisted to the study, along with 60 healthy other participants aged 52 to 83. Seventy-three percent of participants were women.

The severity of the disease was assessed using a mini-mental state examination (MMSE) scale. This tests cognitive capacity by asking participants to perform tasks like recalling objects and counting numbers.

The concentrations of selenium, copper and zinc in the sera were determined by the atomic absorption spectrometry method. TAS was estimated spectrophotometrically using ready-made kits produced by Randox.

Micronutrients and gender play significant roles
The concentration of copper in the serum of AD patients did not differ significantly from the control group, notes the study, but differences were found depending on gender.

However, the copper to zinc molar ratio was significantly higher in AD patients. In women with AD, this ratio was considerably higher than men and women from the control group.

“We also observed significantly lower TAS in the serum of patients with AD compared to healthy people. Additionally, there were significant differences in TAS concentrations depending on gender,” state the study authors.

There were also no significant differences depending on cigarette smoking, BMI, or the patients’ age and the concentrations.

Nutrition advice
Based on the findings, the researchers are recommending dietary options for patients with AD.

“In our study, multiple linear regression analysis showed that frequent consumption of bread, butter, and to a lesser extent, coffee, cheese and tinned fish might be associated with increased concentrations of selenium in the serum of patients with AD,” states the study.

However, the content of selenium in food is closely related to its content in the environment and can be toxic at certain levels. The authors warn that in some regions of the EU, selenium levels are already high.

“Frequent consumption of flour products, honey, poultry, meat, jam and tea may be positively correlated with serum zinc concentration, whereas frequent eating of cakes, sausages, raw vegetables and cottage cheese may have a negative effect.”

The study concludes that greater attention needs to be paid to mineral concentrations in diets and dietary supplements due to their effects on oxidative stress, inflammatory processes and synapse function.

“It is important to provide adequate amounts of these antioxidants in the diet, especially products with a favorable ratio of zinc to copper.”

Edited

By Louis Gore-Langton

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