Diet linked to Alzheimer's disease risk

A new study published in  the April 12, 2010 issue of Archives of Neurology suggests that eating lots of veggies and little red meat and dairy products may reduce risk of Alzheimer's disease.

The study showed those who followed a dietary pattern characterized by higher intakes of salad dressing, nuts, fish, tomatoes, poultry, cruciferous vegetables, fruits, and dark and green leafy vegetables may reduce up to 38 percent risk of Alzheimer's disease compared to those who had lower intakes of these foods.

Gu Y and colleagues from Columbia University and other institutions found the association after they analyzed dietary and neurological and neuropsychological data from 2148 people aged 65 or older who were followed for 3.9 years.

The researchers identified 7 potentially Alzheimer's disease related nutrients including saturated fatty acids, monounsaturated fatty acids, omega-3 polyunsaturated fatty acids, omega-6 polyunsaturated fatty acids, vitamin E, vitamin B(12), and folate.

On the other hands, they found those with Alzheimer's disease were more likely to have higher intakes of high-fat dairy products, red meat, organ meat, and butter.

There is no cure for Alzheimer's disease, which affects millions of elderly people in the United States.  People aged 65 and older are at higher risk for the disease.

Jimmy Downs