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# Aluminum boosts Alzheimer's disease risk
- URL: https://www.foodconsumer.org/aluminum_boosts_alzheimer_s_disease_risk_0712160104/
- Published: 2016-07-12T13:58:00.000Z
- Updated: 2026-09-22T16:19:25.000Z
- Description: A review in NeuroToxicology argues aluminum, common in tap water and processed foods, may be a risk factor for Alzheimer's disease, citing epidemiological and experimental work and laboratory findings that aluminum exposure raises inflammation and oxidative stress in the brain.
- Author: Food Consumer
- Tags: Chemical, Food Safety, #vivvo-import

Monday Jul 12, 2016 (foodconsumer.org) -- According to a review published in NeuroToxicology, aluminum, which is commonly found in tap-water and used in processed foods, particularly baked foods, can be a risk factor for Alzheimer's disease.

Epidemiological and experimental studies indicate that aluminum plays a role in the initiation and progression of Alzheimer's disease. Laboratory studies have found aluminum exposure can increase inflammation and oxidative stress within the brain. Excess inflammatory activity and oxidative stress can speed up the aging process in the brain and eventually lead to the development of neurological diseases like Alzheimer's disease. 

(Note that a healthy or normal aging process does not necessarily lead to the development of Alzheimer's disease. This disease is developed because of some pathological events that occur in the body.)

Doctors would say that there is no cure for Alzheimer's disease. But studies suggest that there is something everyone can do to reduce the risk for the disease or help treat the disease. For one thing, aluminum exposure should be reduced. And many supplements may help including [chlorella](https://www.foodconsumer.org/chlorella%5Fhelps%5Falzheimer%5Fs%5Fdisease%5F1115131050/), [turmeric, curcumin](https://www.foodconsumer.org/turmeric%5Fcurcumin%5Ffights%5Falzheimer%5Fs%5Fdisease%5F0605141128/), long chain [omega 3 fatty acids](https://www.foodconsumer.org/fish%5Fomega-3%5Ffatty%5Facids%5Fhelp%5Fcognitive%5Fdecline%5F0217160922/), [vitamin C](https://www.foodconsumer.org/vitamin%5Fc%5Falzheimer%5Fs%5Fdisease%5F0504151030/) and [vitamin D](https://www.foodconsumer.org/vitamin%5Fd%5Fmay%5Fprevent%5Fdementia%5Falzheimer%5Fs%5Fdisease%5F0807141032/), [zinc](https://www.foodconsumer.org/zinc%5Fsupplements%5Falzheimer%5Fs%5Fdisease%5F0717140303/), [panax ginseng](https://www.foodconsumer.org/panax%5Fginseng%5Fhelps%5Falzheimer%5Fs%5Fdisease%5Fparkinson%5Fs%5Fdisease%5F1029/), and [St. John's wort extract](http://www.foodconsumer.org/newsite/Nutrition/Supplements/12529.html) among others.

This year, a [study](http://www.futuremedicine.com/doi/full/10.2217/fnl-2016-0008?ref=foodconsumer.org) released in Future Neurology confirms that long chain omega 3 fatty acids particularly, DHA, found in cold water fish, can help reduce neuroinflammation in Alzheimer's disease. The report explains how these agents can protect against neuroinflammation. 

Another [study ](http://www.fasebj.org/content/30/1%5FSupplement/407.6.short?ref=foodconsumer.org)reported in FASEB Journal by researchers from Oxford University and other organizations further suggest that omega 3 fatty acids can slow cognitive decline in early stage Alzheimer's disease, but the efficacy is apparent only in individuals with high serum levels of B vitamins. (David Liu)

*Stephen C. Bondy, Low levels of aluminum can lead to behavioral and morphological changes associated with Alzheimer's disease and age-related neurodegeneration, NeuroToxicology, Volume 52, January 2016, Pages 222–229*