Foods that protect from Alzheimer’s

By Dr. Ananya Mandal, MDApr 13 2010

In a recent study researchers have revealed what we always knew - salads, fish, fruits and nuts are good for us. It says that these food combinations are related to a reduced risk of getting the dreaded brain and memory disease called Alzheimer’s disease. This study published in the online edition of the reputed journal Archives of Neurology also says that lesser the amount of high-fat dairy foods like butter etc. and red meats, the lesser is the risk of Alzheimer’s disease.

This study at the Columbia University Medical Center in New York closely observed 2,148 adults aged 65 and older who did not have Alzheimer's. Their diets and their course of age related dementia that developed over four years as studied at year-and-a-half intervals were noted. 253 of these people developed Alzheimer’s disease during the study. It was seen that salads, fruits, nuts, fish, yellow and red vegetables like tomatoes, poultry and dark, leafy green vegetables reduced the risk of the disease. Cruciferous vegetables like kale, broccoli, cauliflower, Brussels sprouts, cabbage, Romaine lettuce, spinach, watercress and collard greens are counted as beneficial.

The researchers concluded, “Our findings provide support for further exploration of food combination, based dietary behavior for the prevention of this important public health problem." They said, saturated fats "have negative effects of cognitive functions" while poly- or mono-unsaturated fats, vitamin B-12, folate and vitamin E were associated with "better cognitive function and a lower risk of Alzheimer's disease in elderly individuals." Also concurrent use of alcohol and vitamin supplements did not diminish the protection offered by these protective foods. They said, “Our findings provide support for further exploration of food combination based dietary behavior for the prevention of this important public health problem.”

They also said that earlier such studies have shown inconsistent results mainly because people do not consume only one type of food and various foods may have beneficial effects. In a report only last month researchers at the University of Western Ontario said that sauces and barbecue marinades that are high on ginger, garlic and hot peppers may be beneficial. These contain natural antioxidants that can prevent heart disease, cancers, nerve diseases like Alzheimer’s and Parkinson’s disease. The Wake Forest University School of Medicine also had similar things to say. These researchers said two or three servings of whole grains per day lowers the risk of cardiovascular disease by 21 percent. Rutgers University has also reported that cruciferous vegetables can protect against prostrate cancer. All of these studies and findings point at the importance of healthy diet inclusive of fruits and vegetables to fight of numerous diseases.