A recent research shows that consuming foods rich in omega-3 fatty acids may guard against Alzheimer’s disease. The study author Yian Gu, an associate research scientist with the Taub Institute for Research in Alzheimer’s Disease and the Aging Brain at Columbia University in New York City says that previous studies showed the Mediterranean diet, characterized by fish, nuts, vegetables and a lower intake of red meat, was associated with a lower risk for Alzheimer’s.
Conducted among roughly 1,200 dementia-free patients over the age of 65, the findings relate the levels of a key Alzheimer’s-associated protein, beta amyloid, in the blood of the participants: the more omega-3 content in the diet, the lower the beta amyloid levels.
The nutrients included saturated fatty acids, omega-3 and omega-6 polyunsaturated fatty acids, mono-unsaturated fatty acids, vitamin E, vitamin C, beta carotene, vitamin B12, folate and vitamin D. Nutrient intake in the form of food, not supplements, was included in the dietary analysis, the team noted. Blood testing revealed that, regardless of age, gender, ethnicity and educational background, the more omega-3 fatty acids consumed, primarily in the form of fish, poultry, margarine, nuts and salad dressing, the lower the beta amyloid levels found in the blood.
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