Plus four food types linked to higher risk of Alzheimer’s disease.
People who eat more nuts, fish, poultry and certain fruits and vegetables have a lower risk of Alzheimer’s, research finds.
Set against this, those who eat more red meats, organ meats, butter and high-fat dairy products have a higher risk of Alzheimer’s.
The conclusions come from a study of 2,148 adults aged over 65 published in the journal Archives of Neurology.
All lived in New York and did not have dementia.
They were followed over a period of around four years.
Their diet was studied and their dementia risk assessed every 1.5 years.
253 people had developed Alzheimer’s at follow-up.
However, one dietary pattern apparently provided the best protection against the disease.
Those who had a higher intake of the following had a lower risk of Alzheimer’s:
- salad dressing,
- nuts,
- fish,
- tomatoes,
- poultry,
- fruits,
- and cruciferous and dark and green leafy vegetables, like cabbage, cauliflower and broccoli.
The study’s authors write:
“Epidemiological evidence linking diet, one of the most important modifiable environmental factors, and risk of Alzheimer’s disease is rapidly increasing.
However, current literature regarding the impact of individual nutrients or food items on Alzheimer’s disease risk is inconsistent, partly because humans eat meals with complex combinations of nutrients or food items that are likely to be synergistic.”
The dietary benefits are likely related to essential vitamins and minerals.
The study’s authors write:
“For example, vitamin B12 and folate are homocysteine-related vitamins that may have an impact on Alzheimer’s disease via their ability of reducing circulating homocysteine levels, vitamin E might prevent Alzheimer’s disease via its strong antioxidant effect and fatty acids may be related to dementia and cognitive function through atherosclerosis, thrombosis or inflammation via an effect on brain development and membrane functioning or via accumulation of beta-amyloid.”
Alzheimer’s photo from Shutterstock
