How to Raise or Lower Your Dementia Risk Through Diet

According to statistics released in 2019, Alzheimer’s disease — the most common form of dementia for which there is no effective conventional treatment or cure — affects an estimated 5.8 million Americans,1 up from 5.4 million in 2016.

Progression of Alzheimer’s disease varies, but often begins with short-term memory lapses that later progress to speech problems and trouble with executive functions.

Your Diet Plays a Significant Role in Dementia

While it’s never too early to start, if your memory slips frequently enough to raise even an inkling of concern, it's time to take action. A high-fat, moderate-protein, low net-carb ketogenic diet is crucial for protecting your brain health and preventing degeneration that can lead to Alzheimer’s.

One of the most striking studies2 showing the effects of a high-fat/low-carb versus high-carb diets on brain health revealed that high-carb diets increase your risk of dementia by 89%, while high-fat diets lower it by 44%.

According to the authors, “A dietary pattern with relatively high caloric intake from carbohydrates and low caloric intake from fat and proteins may increase the risk of mild cognitive impairment or dementia in elderly persons.” Other research3,4 highlights the importance of eating a diet rich in flavonols — antioxidants found in fruits, vegetables and tea. As reported by Reuters:5

“Researchers followed 921 people without dementia for about six years, starting when they 81 years old, on average. During the study, 220 people were diagnosed with probable Alzheimer’s disease.

People who had the most flavonols in their diet were about half as likely to develop Alzheimer’s than those who consumed the least … While 15% of people who ate the most flavonol developed Alzheimer’s disease, this rose to 54% among those who consumed the least.

This difference remained even after researchers accounted for other risk factors for Alzheimer’s like diabetes, a prior heart attack or stroke, or high blood pressure …”

Overall, people in the lowest quintile got about 5.3 milligrams of flavonols per day on average, while the highest intake group got about 15.3 mg per day. Those who got the highest amounts of flavonols had a 48% lower risk of developing Alzheimer’s than those getting the lowest amounts. (MORE)

Source: mercola.com