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.
