Diet Has Significant Impact On Risk Of Alzheimer’s

NEW YORK, NY (ANI) – A study, Diet’s Role in Modifying Risk of Alzheimer’s Disease: History and Present Understanding, published in the Journal of Alzheimer’s Disease, explores which diets lower Alzheimer’s risk. Research shows that plant-based diets, such as the Mediterranean diet and traditional Asian cuisines, are effective in reducing Alzheimer’s risk, especially compared to the Western diet.

The study highlights increased dementia risk factors associated with higher consumption of red and processed meats, ultra-processed foods, and refined grains. These foods are linked to factors like inflammation, insulin resistance, oxidative stress, and other mechanisms that elevate dementia risk. Conversely, foods such as leafy greens, colorful fruits and vegetables, legumes, nuts, omega-3 fatty acids, and whole grains are identified as protective against Alzheimer’s.

Ultra-processed foods, often lacking in anti-inflammatory and antioxidant properties, contribute to obesity and diabetes, both linked to higher Alzheimer’s risk. In the U.S., poverty plays a role as cheaper ultra-processed foods and meats lead to diets that promote obesity and raise dementia risk.

The paper projects that, by 2038, Alzheimer’s rates in the U.S. will rise by 50% from 2018 levels, paralleling obesity trends. The authors suggest that diets high in meat and processed foods drive this increase. While adopting a healthier diet can reduce personal Alzheimer’s risk, the study warns that Alzheimer’s will remain more common for those following a Western diet.

Dr. Edward Giovannucci of Harvard University states, “Evidence supports that a diet rich in fruits, vegetables, legumes, nuts, and whole grains, and low in red meat, saturated fats, and ultra-processed foods is associated with a lower Alzheimer’s risk.” He notes the link between diet and mechanisms like inflammation and oxidative stress, which elevate Alzheimer’s risk.