Korsakov syndrome, or alcohol-related amnesia syndrome, is one of the symptoms specific to chronic alcoholism. what are the symptoms and dietary considerations for chronic alcohol-dependent patients with korsakov syndrome? Korsakov’s syndrome occurs in patients who have been drinking alcohol for a long period of time and has a slow onset, often following one or more episodes of delirium tremens. The main manifestations are amnesia, misconfiguration, fictionalization and retrograde amnesia, often with disorientation, especially temporal disorientation, but perception and thinking are not obviously impaired, and many patients can be accompanied by polyneuritis, myasthenia gravis, and muscle paralysis, which is a chronic course and often does not heal. Obvious mental retardation may occur, and the course of the disease may last for several years, with a poor prognosis. Social functioning and ability to cope with life is reduced or lost. Memory impairment, fictionalization, and disorientation are the three main features, and patients may also have hallucinations and nocturnal delirium. Chronic alcoholism is often accompanied by malnutrition, this is because half a tael of alcohol is equivalent to more than 200 calories but has no nutritional value, and absorbing large amounts of alcohol means that the body no longer needs more food. Alcoholics are deficient in vitamin A, vitamin B complex and vitamin C, carnitine, magnesium, selenium and zinc, as well as essential fatty acids and antioxidants. Supplementation with nutrients, especially thiamine (vitamin B1), can help with sobriety and rehab. One study found that when nutritional therapy is taken, the effectiveness of rehab is doubled. Some therapists believe that stabilizing blood sugar at a certain level contributes to the success of treatment. Recommendations include avoiding sugar, even in fruit juices, which may contain more sugar than whole fruits; cutting back on diets high in simple sugars, such as white flour and prepared potatoes; and increasing the consumption of plant proteins and polysaccharides, which are high in grains, legumes, and vegetables.