Brain researchers at the American Taub Institute uncovered an eating pattern that reduces the chance of developing Alzheimer's by 38 percent. The Americans describe their epidemiological study in the Archives of Neurology.
The Americans followed over two thousand over 65's in New York, who at the start of the study were all mentally fully alert. The researchers kept track of which participants developed Alzheimer's. The researchers also knew what the participants ate, and used statistical techniques to derive which diet most reduced the risk of developing Alzheimer's.
Are you ready?
Note these substances down: little or no full fat dairy produce, red meat, sausages, offal and butter, and lots of olive oil, nuts, fish, tomatoes, fruit, cabbage types, chicken and dark green leafy vegetables. This is the kind of diet that protects your brain against the effects of aging, the researchers discovered.
The figure below shows how many participants developed Alzheimer's. The participants in the lowest tertile had a diet that least resembled the calculated anti-Alzheimer's diet; the participants in the highest tertile had a diet that most resembled the anti-Alzheimer's diet.
The protective diet is probably familiar to you. It bears a striking resemblance to the Mediterranean diet, of which Walter Willett's version is reproduced above.
Arch Neurol. 2010;67(6):699-706.