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Volume 2
DEMENTIA AND DEMENTIA CARE
ADVANCES IN ADDICTION SCIENCE AND MEDICINE
July 24-25, 2019 | Rome, Italy
10
th
International Conference on
2
nd
World Congress on
&
Addiction Science 2019 & Dementia Care 2019
July 24-25, 2019
Journal of Clinical Psychiatry and Neuroscience
The relationship between weight loss and texture-modified diets in patients with
Alzheimer's disease in Japan
Tomiyo Nakamura
1
, Nobuko Amano
2
1
Ryukoku University, Japan
2
Konan Women’s University, Japan
Objectives
: To determine the prevalence of weight loss in patients with Alzheimer’s disease (AD) with normal or Texture-
Modified Diets (TMD), and to assess the energy and protein intake required to prevent weight loss.
Methods
: We included 75 Japanese long-term care hospital patients with probable AD in an interventional study. Patients with
weight loss ≥7.5% over 3 months were at high risk of malnutrition.
Results
: Thirty seven (49.3%) patients were already malnourished (BMI <18.5 kg/m2) and 16 (21.3%) had ≥7.5% weight loss,
with an energy intake at cutoff of 29.088 kcal/kg and a protein intake at cutoff of 1.129 g/kg. The food consumption rate showed
a significant increasing trend with greater texture modification (Ptrend = .038). Odds ratios of weight loss were lower for TMD
than for normal food.
Conclusion
: A mismatch in food type may cause weight loss. Multicentered research using larger sample sizes is necessary to
investigate causality.
Biography
Tomiyo Nakamura has her expertise in preventing dementia, cancer, and cardiovascular diseases. She was born and raised at Osaka
in Japan, and received her Bachelor's degree from the Osaka City University in 1979. After graduating from the university, she worked
as a registered dietitian at Public Health Center in Osaka. From 1992 she was engaged as a leader of registered dietitians, in clinical
trials targeting cancer at the Osaka medical Center for cancer and cardiovascular diseases, and began to study the relationship
between cancer, cardiovascular diseases and nutrition. She obtained her Ph.D. degree from the Osaka University Graduate School
of Medicine in 2010. In 2015 she was appointed Professor of Food Science and Human Nutrition, Ryukoku University. Now, she is
investigating the relationship between dementia, cancer, cardiovascular diseases and nutrition in cohort studies.
tomiyo@agr.ryukoku.ac.jpTable 1
. Baseline characteristics of patients withAD according to food type
Table 1
. Odds ratios and 95% confidence intervals for the prevalence of malnutrition according to food type,
energy intake, and protein intake per actual body weight
J Clin Psychiatr Neurosci, Volume 2