A detailed study published in the Journal of Alzheimer’s Disease highlights the impact of diet on reducing the risk of Alzheimer’s disease. The research shows that plant-based diets, such as the Mediterranean diet and traditional Chinese, Japanese, and Indian cuisines, lower the risk of Alzheimer’s when compared to Western diets.

The study identifies major risk factors for dementia, including high consumption of saturated fats, red meats (like hamburgers and barbeque), processed meats, and ultra-processed foods high in sugar and refined grains. These foods increase inflammation, insulin resistance, oxidative stress, and other factors linked to dementia.

Conversely, the research emphasizes the protective role of green leafy vegetables, colorful fruits, legumes, nuts, omega-3 fatty acids, and whole grains. Ultra-processed foods, which contribute to obesity and diabetes, further heighten Alzheimer’s risk due to their lack of anti-inflammatory and antioxidant properties found in whole plant foods.

The study warns that Alzheimer’s rates in the U.S. could increase by 50% by 2038 due to rising obesity, driven by the consumption of meat and ultra-processed foods. Though individual risk can be reduced through diet, those continuing with Western dietary habits are expected to face a higher risk.

According to Edward Giovannucci, MD, ScD, from Harvard University, “Evidence supports that a diet rich in fruits, vegetables, legumes, nuts, and whole grains, while minimizing red meat and ultra-processed foods, lowers Alzheimer’s risk.”

The study underscores the need for further research into how dietary and lifestyle factors influence Alzheimer’s disease, with findings suggesting that patterns linked to diabetes, cardiovascular disease, and some cancers also affect Alzheimer’s risk. 

(ANI)