Diet can reduce Alzheimer’s risk,says study

“If we follow this diet,that means the risk of getting the disease will be lowered for the population,” Gu said. Gu’s team studied groups of foods high in nutrients that have been shown to be associated with Alzheimer’s disease risk. Some,such as saturated fatty acids in red meat and butter,need to be avoided. Others,such as omega-3 fatty acids,omega-6 fatty acids,vitamin E,vitamin B12 and folate,benefit the brain.

The team collected information on the diets of 2,148 healthy people over 65 for an average of 4 years. They were checked for Alzheimer’s disease every 18 months. Of these,253 developed Alzheimer’s.

Those least likely to develop the disease ate more olive oil-based salad dressing,nuts,fish,tomatoes,poultry,vegetables such as broccoli,fruits,and dark and green leafy vegetables. “People who adhered mostly to this dietary pattern compared to others have about a 40 per cent reduction in the risk of developing Alzheimer’s disease,” Gu said.

She said the diet,rich in heart-healthy foods,may be protecting the brain from strokes which makes it vulnerable to the disease. But it also may be that the nutrients directly protect the brain.