Eat More Veggies, Nuts & Fish to Lower Risk for Alzheimer's

According to findings released by Columbia University, a diet high in cruciferous (broccoli, cauliflower, Brussels sprouts, etc.), and green leafy (spinach, kale, romaine, etc.) vegetables, tomatoes, nuts and fish, but low in red meat and high-fat dairy products was associated with lower risk of Alzheimer’s. The University analyzed seven nutrients thought to be related to Alzheimer’s in the diets of 2,136 healthy seniors in New York. Over an average follow-up of four years, the one third of the subjects most closely matching this dietary pattern were 42% less likely to develop Alzheimer’s than those whose diets most diverged from that pattern. During this time period, 251 of the study participants developed Alzheimer’s. The key nutrients positively correlated with reduced risk for Alzheimer’s were omega-3, omega-6, folate and vitamin E.

Source: Tufts Health & Nutrition Letter, September, 2009

Lynda Johnson
Lynda S. Johnson, M.S., R.D.
Nutrition & Health Education Specialist
University of Missouri Extension
14 E. 19th Street, Suite 102
Higginsville, MO 64037
Phone: 660-584-3658 Fax: 660-584-3659