The findings on the connection between Alzheimer’s disease and the dietary approaches to stop hypertension (DASH) are inconsistent. Additionally, the relationship between Alzheimer’s and the DASH diet has not been explored in the Middle East region. This case-control study aimed to evaluate the association between adherence to DASH diet and the risk of Alzheimer’s disease. The study included 212 participants (106 cases and 106 controls). Cases were recruited among people in the early stages of the disease who had been diagnosed with Alzheimer’s disease within the past six months. Controls were selected from health centers across Tehran. Dietary intake was assessed using a validated 168-item food frequency questionnaire. Four DASH diet indices (Dixon, Mellen, Fung, and Günther) were used to evaluate the adherence. After adjusting for potential confounders, higher adherence to Günther’s, Mellen’s, and Fung’s DASH diet indices were significantly associated with a reduced risk of Alzheimer’s disease (Mellen’s OR: 0.29; 95% CI: 0.10–0.83; Fung’s OR: 0.22; 95% CI: 0.08–0.65; Günther’s OR: 0.36; 95% CI: 0.13–1.00). Adherence to DASH dietary pattern might be associated with a decreased risk of Alzheimer’s disease. Future studies should aim to investigate the association in a prospective design in the Middle East.

Background: Epilepsy is defined by the occurrence of a minimum of two unprovoked seizures, with a temporal gap exceeding 24 h between episodes. This research aimed to ascertain the link between dietary antioxidant quality score (DAQS) and the odds of developing epilepsy. Methods: In this cross‐sectional study, utilizing data from the National Health and Nutrition Examination Survey spanning 2017–2020, binary logistic regression analyses were carried out to investigate the link between DAQS and the odds of epilepsy. We recruited a cohort of 1086 individuals with pathologically confirmed diagnoses of epilepsy with 1086 controls. Results: The mean age of participants was 58.26 years, with cases and controls averaging 54.26 and 62.26 years, respectively. Highest adherence to the DAQS was significantly linked to epilepsy compared to their counterparts with the lowest adherence (odds ratio [OR]: 0.76, 95% confidence interval [CI]: 0.68–0.85, p < 0.001), subgroup results revealed higher odds in those refusing education (OR: 5.6, 95% CI: 1.00–10.6, p = 0.05) and never married individuals (OR: 1.63, 95% CI: 1.22–2.18, p = 0.001). Conversely, significant reductions were observed for education levels beyond nineth grade (e.g., OR: 0.33 for high school graduates, p <0.001) and widowed participants (OR: 0.71, 95% CI: 0.56–0.91, p = 0.006). Ethnically, non‐Hispanic Blacks and Asians had 36% (OR: 0.64, 95% CI: 0.44–0.94, p = 0.024) and 65% (OR: 0.35, 95% CI: 0.20–0.60, p <0.001) lower odds than Mexican Americans. Conclusion: Our findings suggest a modest inverse association between higher DAQS and epilepsy odds; however, due to the cross‐sectional design, no causal inference can be made. Sociodemographic factors appear to modify this association and should be considered in future research.

Background: There is a gap in the literature specifically addressing the relationship between food insecurity and the risk of Alzheimer’s disease (AD). Study Design: A case-control study. Methods: This study aimed to evaluate the association between food insecurity and the risk of AD in 301 participants, including 150 cases and 151 controls. Cases were recruited among people in the early stages of the disease who had been diagnosed with AD within the past six months. Controls were selected from health centers across Tehran. Food security status was assessed using the validated Persian translation of the 18-item United States Department of Agriculture’s household food security questionnaire. Results: After adjusting for potential cofounders, food insecurity was associated with a higher risk of AD (odds ratio [OR]: 2.80; 95% confidence interval [CI]: 1.59–4.94). Among female participants, food insecurity increased the odds of AD (OR: 3.54; 95% CI: 1.72–7.30). For individuals under 65, food insecurity also increased the likelihood of AD nearly four-fold (OR: 3.94, 95% CI: 1.48–10.47), while for those over 65, the risk was only 2.89 times (OR: 2.89, 95% CI: 1.36–6.14). Conclusion: Food insecurity might be associated with an increased risk of AD. Further research is required to explore the relationship between food insecurity and other types of neurological disorders or health conditions. More precisely, future studies should aim to investigate the association in a prospective design.