New research reveals that diet may make a difference in reducing the risk of developing the most common form of dementia, known as Alzheimer’s disease. A study published by the American Academy of Neurology suggests that eating foods containing omega-3 fatty acids, such as fish, chicken, salad dressing and nuts, may be related to the lower blood levels of a protein called beta-amyloid associated with Alzheimer’s and memory problems.
For the study, 1,219 people older than 65 and free of dementia provided information about their diets for an average of 1.2 years before their blood was tested for beta-amyloid. Researchers looked specifically at 10 nutrients, including saturated fatty acids; omega-3 and omega-6 polyunsaturated fatty acids; mono-unsaturated fatty acids; vitamins E, C, B12 and D; beta-carotene; and folate. The scientists found that higher consumption of omega-3 fatty acids corresponded to lower blood beta-amyloid levels.