A study finds a diet that includes a combination of fish, fruit and vegetables and fewer red meats and milk products can reduce the risk of developing Alzheimer’s disease.
Researchers at the Columbia University Medical Center in New York followed 2,148 65-year olds over a four-year period. No participant had dementia at the beginning of the study. They answered a questionnaire on their eating habits and were evaluated every 18 months.
Over the course of the research, 253 people developed Alzheimer’s disease.
Their findings will be published in the June issue of Archives of Neurology. Researchers found that food combinations can offer protection against the disease.
Besides fish and fruit, the reduced risk diet included olive oil, nuts, tomatoes, chicken, dark and green leafy vegetables such as spinach. This diet also included a decreased consumption of dairy products, butter and red meat.
Some nutrients like vitamins B12 and E, folic acid and omega fatty acids 3 and 6 provide protection against the disease. Saturated fatty acids increase the risk of dementia.
Study authors conclude: "Epidemiological evidence linking diet, one of the most important modifiable environmental factors, and risk of Alzheimer’s disease is rapidly increasing."
The authors go on to say, "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."