Seven new dietary and lifestyle ‘guidelines’ could help doctors better communicate with patients about how to prevent Alzheimer’s disease.
“Individuals at risk of Alzheimer’s disease make decisions about diet and lifestyle on a daily basis and need to act on the best evidence available to them,” says the paper published in the journal Neurobiology of Ageing.
One guideline recommends limiting intake of saturated and trans-fats, based on well-controlled studies that show high intake increase the rate of decline in cognitive abilities with age.
Another says vegetables, legumes, fruits and whole grains should replace meat as primary staples of the diet. At least three recommendations focus on the role of multiple vitamins that reduce Alzheimer’s risk, such as Vitamin E, Vitamin B6 and Vitamin B12, while avoiding vitamins that contain iron.
Food sources of Vitamin E include:
Food Sources of Vitamin B12 include:
Cooked clams, Crab, Oysters & Mussels
Food Sources of Vitamin B6 include:
The guidelines also call for inclusion of aerobic exercise, equivalent to 40 minutes of brisk walking, three times per week.
Dr Lyndsey Collins-Praino from the University of Adelaide says the guidelines are more beneficial for slowing cognitive decline in healthy individuals than those who have already developed Alzheimer’s.
Adapted from Amanda Davey’s article “Lifestyle Tips for Alzheimer’s Prevention” for 6Minutes.
Disclaimer: The above article is not intended as medical advice and is not necessarily representative of Alive and Kicking Medical Practices’ beliefs or philosophies. The intention of this article is simply to share ideas, thoughts and theories currently being explored within medical and scientific communities. You should always speak with your doctor or a qualified medical practitioner before starting, ceasing, or altering medical treatment.