Diet linked to dementia risk
People who eat lots of nuts, fish, poultry, salad dressing, tomatoes and green vegetables, while avoiding high levels of fatty dairy products, red meats and butter, appear to be less likely to develop Alzheimer’s disease, US scientists have shown.
The Columbia University study, published in Archives of Neurology, examined the diets of 2,148 New Yorkers aged 65 or older over a four year period. 253 participants went on to develop Alzheimer’s disease.
One dietary pattern was significantly associated with a reduced risk of the disease. This involved high intakes of salad dressing, nuts, fish, tomatoes, poultry, fruits , certain dark and green leafy vegetables, and low intakes of high-fat dairy, red meat, organ meat (offal) and butter. The researchers suggest a connection between lower Alzheimer’s risk and higher intake of polyunsaturated fatty acids, vitamin E and folate.
Rebecca Wood, chief executive of the Alzheimer’s Research Trust, said: “Understanding the connection between diet and dementia risk may help prevent the development of diseases like Alzheimer’s for some people. Adapting our lifestyles as we get older – by exercising regularly, watching what we eat and maintaining an active social life – can reduce dementia risk. Unfortunately, no diet or lifestyle factor can eliminate dementia risk entirely.
“35 million people worldwide live with Alzheimer’s and other dementias, a number set to grow rapidly. We must invest in dementia research to develop new treatments for this devastating set of diseases.”
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