Could nutrition play a role in reducing the risk of Alzheimer’s?

Some time ago I published the very touching story of this mother with Alzheimer’s, who after being discharged from the treatment center due to her problems, was followed by her son with a healthier diet based on specific foods. And this diet allowed her to have an important remission of the disease (read the story here ).

However, despite notable advances in modulating specific diet protocols for Alzheimer’s, such as the MIND diet , research has not always expressed itself unanimously on the relationship between nutrition and Alzheimer’s risk.

Today, however, a study seems to confirm that diet affects the progression and reduction of the risk of the disease.

DIET HAVING AFFECT THE RISK OF ALZHEIMER? Yes, the study explains

According to a research conducted by the Nutrition Research Center of the Waterford Institute of Technology , and presented at the Annual Review of Food Science and Technology, it would be enough to change the diet to have a lower risk of Alzheimer’s. But also to significantly reduce the progression of the disease in both advanced and intermediate situations.

Specifically, the researchers highlighted some key strategies where dieting can lead to improvements as early as the first 18 months.

• Five large portions of fruit and vegetables a day with variety in colors. Of these, at least one a day of red fruits and one of broccoli. One of foods rich in carotenoids, such as peppers, carrots, squash, mango, papaya, oranges.
• From three to four portions of fish, preferably fresh, per week, with a particular preference for salmon, trout, mackerel, anchovies, seafood.
• A portion of walnuts (28 grams) per day, a piece of dark chocolate, use of raw olive oil.
• More attention to fresh food (vibrant, says the study) and reduction of industrial preparations, canned foods, preserves.
• In addition to this, walking, doing outdoor activities (gardening, fishing, picnics, games) can be that extra step to have a global benefit on people with Alzheimer’s.