Columbia University (New York, USA) researchers studied 2,136 healthy elderly New Yorkers, assessing their dietary habits and onset of cognitive decline during a four-year study period.   The researchers found that a diet rich in foods providing omega-3s, omega-6s, folate, and vitamin E, but low in saturated fat, was strongly associated with a reduced risk of Alzheimer’s Disease.  Higher intakes of cruciferous vegetables, green-leafy vegetables, fish, nuts, and tomatoes characterized the dietary pattern.

The same researchers completed a follow-up study, in which the dietary patterns of 2,148 men and women, ages 65 and older, were assessed for an 18-month period.  The team found that one particular dietary pattern was associated with a lower risk of Alzheimer's disease. Foods in this diet that appeared to ward off Alzheimer's disease were salad dressing, nuts, fish, poultry, tomatoes, fruits, and cruciferous and dark and green vegetables.  The researchers submit that saturated fatty acids, monounsaturated fatty acids, omega-3 fatty acids, omega-6 fatty acids, vitamin E, vitamin B12, and folate present in this dietary pattern may suppress neuronal cell membrane dysfunction and plaque accumulation that typify Alzheimer’s Disease.

A nutritious diet rich in fruits, vegetables, and whole grains and that is low in fat and added sugar can reduce the risks of many chronic conditions, including heart disease, diabetes, obesity, and some forms of cancer. Now, scientific data suggests that diet may help to preserve cognitive function and perhaps reduce the risk of Alzheimer’s Disease.