Diet may be the most important risk factor for Alzheimer’s disease risk, according to research published in the Journal of the American College of Nutrition. The author used dietary data from 10 countries and several other studies on diet and Alzheimer’s disease and assessed disease risk for several dietary factors. Consumption of meat increased disease risk the most, followed by eggs and high-fat dairy, while high intakes of fruits, vegetables, and grains reduced the risk for Alzheimer’s disease. Possible mechanisms include increased intakes of metal ions, such as copper, and saturated fat, both prevalent in meat.
Grant WB. Using multicountry ecological and observational studies to determine dietary risk factors for Alzheimer’s disease. J Am Coll Nutr. Published online July 25, 2016.
Nutrition Tip of the Day
Avoid Artificial Trans Fats! Artificial trans fats are harmful, man-made fats that are strongly linked to inflammation and heart disease. It is best to avoid them like the plague.