Alzheimer’s Disease and Nutrition
In the first study of its kind, researchers have linked specific vitamins and nutrients in the diet with cognitive performance and the risk of Alzheimer’s disease. The research, published in the journal Neurology, showed that people with healthier diets rich in omega-3 fatty acids and vitamins B, C, D and E had bigger brains and better cognitive function than those whose diets were unhealthier and with higher levels of trans fats. This research is significant because it may lead to dietary treatments of Alzheimer’s and other cognitive diseases. Omega-3s and vitamin D are found primarily in fish, while vitamins B, C and E are high in fruits and vegetables. Trans fats come largely from packaged, fried, frozen and fast foods, along with baked goods and margarine spreads.