Alzheimer’s disease is one of the leading causes of death in the United States and affects almost 6 million adults. It is still the most common brain disease that causes dementia. Alzheimer’s is a progressive disease that affects intellectual functioning, memory and judgement, motor skills and personality. People can live between 3 to 20 years after the initial diagnosis. One in eight baby boomers will develop Alzheimer’s, one in ten Americans of all ages will suffer from Alzheimer’s, and 100,000 people die each year due to Alzheimer’s disease.
There are many risk factors associated with developing the disease. Among them, nutrition may be the most important, because it is a modifiable risk. Other risk factors include the environment and being exposed to toxins, traumatic brain injury, genetics, Down’s Syndrome and multiple vascular factors. Diet is important because it is associated with hypertension, elevated cholesterol, diabetes, heart disease, stroke, vitamin deficiency, and obesity, to name a few. Each of these conditions is also connected to Alzheimer’s disease.
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Anti-Alzheimer’s Foods
One of the most powerful antioxidants on the planet, curcumin has been found to have positive anti-aging and anti-Alzheimer’s properties. It is also a great anti-inflammatory. Next on the list is cinnamon. It is known for regulating metabolism, maintaining insulin levels, and blocks as well as reverses the formation of tau – a protein associated with the formation of plaques that lead to Alzheimer’s disease. Cinnamon may also be a good treatment for stroke due to its ability to inhibit cell swelling.
Other anti-inflammatory foods that may reduce risk of developing Alzheimer’s include polyphenolic compounds found in berry fruits and vegetables and fruits high in polyphenols. Blueberries and strawberries may protect our brain by lowering oxidative stress and inflammation or by restoring how cells communicate with one another. Any foods rich in vitamin E provide high levels of antioxidants. There is a warning about vitamin E – it can negatively interact with some medications, especially anticoagulants.
Dietary intake of foods rich in the B-Complex vitamins (especially B6, B12 and folates) are thought to slow the progression or development of Alzheimer’s. Foods rich in unsaturated fatty acids may lower the risk for developing Alzheimer’s disease. Eating fish three times per week is recommended and may reduce risk by 40% to 60%. Eating any of these foods are also good for preventing obesity, cancer, and heart disease, which are all associated with Alzheimer’s.
Other foods to add to your daily diet and avoid Alzheimer’s include:
- Turkey and chicken
- Wild caught salmon
- Eggs
- Soy beans
- Avocados
- Shell fish (clams, oysters)
- Dark chocolate
- Red wine
- Asparagus
- Walnuts
- Cherries and apples
This is only a short list of all of the foods that provide many anti-aging and anti-Alzheimer’s properties. The Mediterranean Diet has been recommended by many as a great way to eat healthier. Some have suggested adding more Superfruits to your diet, including acai, pomegranate, concord grapes, blueberries, and dried cherries.
Final Words on Alzheimer’s and Nutrition
Although Alzheimer’s disease affects millions of Americans, there are modifications we can make to our diets to lower the risk or prevent the development of Alzheimer’s. Cutting back on saturated fats and eliminating trans-fats is important. Many disease are associated with Alzheimer’s and one of the main takeaways from this article is eat well to avoid the diseases that are associated with the development of Alzheimer’s. If, for example, you eat a heart-healthy diet, you reduce your risk for heart attack. Since cardiovascular health is associated with Alzheimer’s, you can reduce both diseases at the same time. Smart!
More About Alzheimer’s and Dementia
- Elopement in Senior Care
- Managing Dementia-Related Behaviors
- Alzheimer’s and Depression
- Ethics in Dementia Care
- Alzheimer’s and Communication
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