Diet Linked To Alzheimer’s Disease Risk

Individuals whose diet includes more fish, poultry, nuts, fruits, salad dressing, and vegetables and fewer high-fat dairy products, red meats and butter may be less likely to develop Alzheimer’s disease, according to a recent study appearing in the JAMA journal Archives of Neurology.
“Evidence linking diet, one of the most important modifiable environmental factors, and risk of Alzheimer’s disease is rapidly increasing,” the authors write. “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.”
Several dietary patterns were identified with varying levels of seven nutrients previously shown to be associated with Alzheimer’s disease risk: Saturated fatty acids, monounsaturated fatty acids, omega-3 fatty acids, omega-6 fatty acids, vitamin E, vitamin B12, and folate.
One dietary pattern was significantly associated with a reduced risk of the disease. This pattern involved high intakes of salad dressing, nuts, fish, tomatoes, poultry, fruits, and dark and green leafy vegetables and low intakes of high-fat dairy, red meat, organ meat, and butter.
The combination of nutrients in the low-risk dietary pattern reflect multiple pathways in the development of Alzheimer's disease, the authors note. "For example, 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.”

Eating a diet high in fruits and vegetables can:
• Reduce type 2 diabetes risk.
• Reduce cardiovascular disease risk.
• Protect against certain cancers.
• Prevent bone loss.
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