Alzheimer’s disease is claimed to be the most general type of dementia. A study claims that people whose diet comprises of more salad dressing, nuts, fish, poultry and some fruits and vegetables and less high-fat dairy products, red meats, organ meats and butter may have less chances to suffer from Alzheimer’s disease.

Epidemiological evidence linking diet, one of the most significant modifiable environmental factors, and risk of Alzheimer’s disease is quickly rising. This was the background information provided.

The authors commented, “However, 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.”

Yian Gu, Ph.D., of Columbia University Medical Center, New York, and colleagues examined around 2,148 older adults, devoid of dementia living in New York. The subjects were 65 years and older. Volunteers gave details about their diets and were evaluated for the growth of dementia every 1.5 years for an average of four years. Numerous dietary patterns were recognized with fluctuating levels of seven nutrients formerly illustrated to be linked to Alzheimer’s disease risk. Some of them were saturated fatty acids, monounsaturated fatty acids, omega-3 fatty acids, omega-6 fatty acids, vitamin E, vitamin B12 and folate.

During the follow-up, roughly 253 people suffered from Alzheimer’s disease. One dietary pattern was considerably linked to a decreased threat of the disease. This pattern included elevated intakes of salad dressing, nuts, fish, tomatoes, poultry, fruits and cruciferous and dark and green leafy vegetables and fewer portions of high-fat dairy, red meat, organ meat and butter. The mixture of nutrients in the low-risk dietary pattern apparently mirrors numerous pathways in the development of Alzheimer’s disease.

The authors commented, “For example, 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.”

The authors concluded by mentioning that their findings provide support for further exploration of food combination-based dietary behavior for the prevention of this important public health problem.

The study was published in the Archives of Neurology.