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Lower Alzheimer's risk found with less red meat, butter and fat consumption

Eating less red meat, fat, butter and fat can reduce risk of Azheimer's disease.
Eating less red meat, fat, butter and fat can reduce risk of Azheimer's disease.
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Researchers say consuming the right food combination can help lower the risk Alzheimer’s disease. A focus on eating less red meat, butter, high-fat dairy products and organ meats, and boosting intake of nuts, fish, fruits, vegetables and poultry, has been found to lower the risk of Azheimer's disease.   

The findings that the right combination of foods is “one of the most important modifiable environmental factors” that could reduce individual risk of Alzheimer’s disease that is “rapidly increasing”, say the study authors.

Scientists studied 2,148 older adults (age 65 and older) without dementia living in New York, assessing the group every 1.5 years for dementia, followed for an average of four years to find the link between diet and lower risk of Alzheimer’s disease.

The authors say "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." Consuming foods largely found in the Mediterranean diet that incorporates healthy oils, little to no red meat, and low fat seems to reduce the chances of inflammation that leads to Alzheimer's disease and linked to the development of amyloid plaque in the brain.       

In the study, one combination of foods was found to lower the risk of Alzheimer’s disease - salad dressing, nuts, fish, tomatoes, poultry, fruits and cruciferous and dark and green leafy vegetables and low intakes of high-fat dairy, red meat, organ meat and butter.

The authors say, “vitamin B12 and folate are homocysteine-related vitamins that may have an impact on Alzheimer's disease via their ability of reducing circulating homocysteine levels, vitamin E might prevent Alzheimer's disease via its strong antioxidant effect and fatty acids may be related to dementia and cognitive function through atherosclerosis, thrombosis or inflammation via an effect on brain development and membrane functioning or via accumulation of beta-amyloid.”

Alzheimer’s disease has become a public health concern. Finding simple ways to reduce the risk of developing Alzheimer’s disease could be as easy as eating the right combination of foods that include antioxidants and vitamin E and essential omega 3 and omega 6 fatty acids found in fish, poultry, nuts, and fruits and vegetables.

Incorporating more fish into your diet and less red meat, has been found to lower risk of Alzheimer’s disease, combined with other healthy dietary choices. Visit the West End Fresh Seafood Market in Charlotte NC and stock up on some healthy seafood that can provide protection against dementia and Azheimer's disease.

Arch Neurol. 2010;67[6]:(doi:10.1001/archneurol.2010.84
 

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