One of the biggest challenges in the prevention and treatment of Alzheimer’s disease is not fully understanding its root cause. Although genetic factors play an important role, environmental conditions can significantly influence the course of the disease. In this context, the link between diet and Alzheimer’s disease has attracted the attention of researchers in recent years.
A study comparing the dietary habits of 108 Alzheimer’s patients and 330 healthy individuals gives us hope that we can reduce the risk of the disease with lifestyle factors we can control. As a result of the study, it was observed that Alzheimer’s patients consumed meat-based and processed foods (burgers, pizza, etc.) more frequently, while their fruit and vegetable intake was lower. Red and white wine consumption was also found to be lower in Alzheimer’s patients.
“The development of Alzheimer’s in the brain begins in middle age and its effects can be attributed to an uncontrolled lifestyle from a younger age,” says biostatistician Tahera Ahmed from Bond University and Griffith University. “It is important to note that this study alone is not enough to prove that dietary choices directly increase the risk of Alzheimer’s, as many factors need to be considered, from exercise and sleep patterns to associated diseases and genetics. It is also not clear how these eating habits may be linked to the pathology of Alzheimer’s.
However, we cannot ignore the role of nutrition on overall health. Frequent consumption of such foods may also trigger other factors that can trigger Alzheimer’s risk. This study adds to the growing pool of evidence showing the link between diet and Alzheimer’s. Previous research has also shown that the diet common in Western countries is associated with the disease. Ultra-processed foods are also thought to have an effect on cognitive decline in some people. Such foods are poorer in nutrients and fiber and richer in sugar, fat and salt.
“Such eating habits negatively affect brain health and lead to vascular problems and obesity. It is important to remember that these health problems are interconnected.”
In Australia, 1 in 10 people over the age of 65 are affected by Alzheimer’s disease. Similar rates are seen in other developed countries, such as the US. If scientists can reduce the risk of dementia by identifying factors within our control, it may be possible to lower these numbers.
Adopting a healthy lifestyle at any age is never too early or too late to reduce the risk of Alzheimer’s. It is important to be aware of the benefits of consuming leafy greens, organic foods or home-cooked meals from a young age and to avoid junk or processed foods.
The research has been published in the Journal of Alzheimer’s Disease.
