Diet associated with reduced Alzheimer’s disease risk
Individuals whose diet includes more salad dressing, nuts, fish, poultry and certain fruits and vegetables and fewer high-fat dairy products, red meats, organ meats and butter appear less likely to develop Alzheimer’s disease, according to a report posted online that will appear in the June print issue of Archives of Neurology, one of the JAMA/Archives journals. The combination of nutrients in the low-risk dietary pattern reflect multiple pathways in the development of Alzheimer’s disease, the authors note.By: Special Features Staff Reports, Grand Forks Herald
Individuals whose diet includes more salad dressing, nuts, fish, poultry and certain fruits and vegetables and fewer high-fat dairy products, red meats, organ meats and butter appear less likely to develop Alzheimer’s disease, according to a report posted online that will appear in the June print issue of Archives of Neurology, one of the JAMA/Archives journals.
The combination of nutrients in the low-risk dietary pattern reflect multiple pathways in the development of Alzheimer’s disease, the authors note.
“Our findings provide support for further exploration of food combination-based dietary behavior for the prevention of this important public health problem,” the authors conclude.
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