Diet may sharply cut Alzheimer's risk

A diet rich in olive oil, nuts, fish, poultry and certain fruits and vegetables may have a powerful effect at staving off Alzheimer's disease. People who ate nutrients specifically selected for brain health had a 40 percent lower risk of developing Alzheimer's disease compared in a study that appears in Archives of Neurology.

Foods high in nutrients that have been shown to be associated with Alzheimer's disease risk were studied. Omega-3 fatty acids, certain omega-6 fatty acids, vitamin E, vitamin B12 and folate, benefit the brain. To study this, the team collected information on the diets of 2,148 healthy people over 65 for an average of 4 years. They were checked for Alzheimer's disease every 18 months. Of these, 253 developed Alzheimer's, which has no cure. Those least likely to develop the disease ate more olive oil-based salad dressing, nuts, fish, tomatoes, poultry, cruciferous vegetables such as broccoli, fruits, and dark and green leafy vegetables and ate less red meat, organ meat or high-fat dairy products.

Researchers said the diet likely works in two ways. Because it is rich in heart-healthy foods, it may be protecting the brain from strokes that could make it more vulnerable to Alzheimer's disease. But it also may be that the nutrients -- such as omega-3 fatty acids, antioxidants and folate -- directly protect the brain. Current treatments helps with some symptoms, but cannot reverse the course of Alzheimer's, a mind-robbing form of dementia that affects more than 26 million people globally.

Bonnie - while not exactly a newsflash, studies like these are always reaffirming.