Purpose of Review <p>Neurodegenerative diseases are a group of disorders characterized by the progressive degeneration of neurons in the nervous systems, along with the accumulation of abnormal proteins in brain structures. The most common neurodegenerative disease is Alzheimer’s disease (AD), which manifests as memory loss, cognitive deficits, communication difficulties, personality changes and impaired ability to perform daily activities. The purpose of this study is to gather available information on the relationship between dietary habits and the pathogenesis of AD.</p> Recent Findings <p>A growing body of scientific literature points to the important influence of diet and its nutrients on the mechanisms of AD development. Polyphenols play a key role in reducing oxidative stress and inflammation in the brain. B vitamins, as well as vitamins A, C, D and E, help protect neurons and improve cognitive function. In addition, omega-3 fatty acids, inhibit the formation of amyloid beta deposits and reduce hyperphosphorylation of tau protein. It is worth noting that the Mediterranean diet has shown beneficial effects on brain health, in contrast to the Western diet, which promotes the development of these conditions.</p> <p>Recent studies also emphasize the role of the gut microbiota and its metabolites, such as short-chain fatty acids, as factors involved in preventing the development of AD.</p> Summary <p>A balanced diet, such as the Mediterranean diet, rich in antioxidants, anti inflammatory components and supportive of a healthy gut microbiome, can slow the progression of AD and serve as a complementary approach to its treatment.</p>