When it comes to Alzheimer’s disease, generally loss of short-term memory is the first symptom. Although the flashing signs may be disguised, especially in dietary changes, they reveal the start of the precursor condition. Elizabeth J. Clar, MD, neurologist and expert in brain and spinal health, analyses the dietary changes in Alzheimer’s disease that can be commonly seen. This is a factor of patients’ health that is often neglected.
How the diet changes
Alzheimer’s can cause a change of taste. This is one of the most common early symptoms. For example, someone who may have never tasted meat before, may just decide to eat more meat than required. At the same time, the person could overuse salt and overcrowd sandwiches with spices than usual. This shift often stems from either diminished or altered taste perceptions. Research highlights that individuals with Alzheimer’s may struggle to detect umami—a savory taste which is crucial for enjoying a range of foods. Additionally, a general decline in smell and taste could lead these individuals to prefer stronger flavors.
Dr. Clar explains that these changes can occur at any stage of Alzheimer’s, varying greatly among individuals. Some might experience these as initial signs, while others may notice them further along in the disease progression. Besides taste changes, memory loss plays a significant role; a person might forget their dietary restrictions or their dislikes, leading to unusual food choices.
Alzheimer’s affects more than just what one eats—it can alter how one eats. Coordination difficulties may arise, making it hard to cut food or use utensils properly. In more advanced cases, some might forget to eat entirely, posing significant health risks.
Recognize well to manage better
Recognizing these symptoms is crucial for managing care effectively. However, for the psychological well-being, autonomy is an essential part, though being protective and providing nutrition should not be neglected. A guide is developed to help families and caregivers to adjust home meals in a way that families are sure that their meals are safe, enjoyable, and nutritious enough for their wards. Dr. Clar recommended that the support provided to the person caring for individual with Alzheimer’s disease should not be placed on hold, but should be done immediately by reaching others through personal network, hiring qualified professional caregivers or joining other support groups from the organizations like Alzheimer’s Association.
We must also not miss on the good points of eating. Mealtime should be an occasion of joy and not anything that would lead to a health condition. The aim for carers is to motivate both a satisfactory support and an joyful relationship around eating. Aside from being bodily nourishing, those moments at the dining table when one bathes in family bonding are imperative to preserving the emotional foundation that sustains the relational bonds between patients and their loved ones.
