Eating more plants linked to lower Alzheimer's risk
Austin G, Ferguson JJA, Eslick S, Garg ML, Martins R
Medicinal Plants
The vegetables you're growing in your own backyard, rich in fiber and polyphenols, may be doing more for your brain than you think, according to this review of diet and dementia research.
Scientists looked at a bunch of studies on how eating patterns affect brain health over time. People who ate more plants and less red or processed meat tended to have better memory and lower rates of dementia, probably because plant foods help keep blood vessels and blood sugar in good shape. The catch is that strict plant-based eaters need to watch out for low vitamin B12 and omega-3 fats, which usually come from animal foods or fish.
Key Findings
Alzheimer's disease accounts for 60-70% of dementia cases worldwide, and up to 45% of risk comes from modifiable factors like diet.
Greater adherence to vegan, vegetarian, and healthy plant-based diet indices is associated with lower risk of cognitive decline and dementia, while high red and processed meat intake is linked to increased risk.
Pesco-vegetarian diets and higher fish intake show benefits for memory and reduced all-cause dementia risk, though evidence is still limited; vitamin B12 and long-chain omega-3 deficiencies are a concern on strict plant-based diets.
chevron_right Technical Summary
A review of existing research finds that people who eat more plant-based diets, like vegan or vegetarian patterns, tend to have lower rates of cognitive decline and Alzheimer's disease, likely because these diets improve blood vessel health and metabolism.
Abstract Preview
Original paper
Plant-based diets, cognitive function, and Alzheimer's disease.
Background: Alzheimer's disease (AD) represents 60-70% of global dementia cases, with up to 45% attributed to modifiable risk factors. Plant-based diets (PBDs) are increasingly recognised for their...
open_in_new Read full abstractAbstract copyright held by the original publisher.
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