Further thoughts on diet and Alzheimer’s

Over the last ten years or so, there have been an increasing number of studies that generally agree that those who regularly consume a plant-based, Mediterranean-style diet, are less likely to get Alzheimer’s dementia than those who do not.  These studies have found nearly the same results in populations from around the world including the US, Japan, Australia, Greece and other European countries. The contents of the diets, age of participants, and extent of benefit may differ some from study to study, but overall, those participants who follow a Mediterranean-style diet or one of the variants like the MIND diet have between 35 – 75% less chance of getting Alzheimer’s or, in some studies, all-cause dementia.  

It has been tempting to sort out the parts of the Mediterranean diet that might be so beneficial in preventing dementia.  The diet is rich in antioxidants, but trials of some of these antioxidants as supplements have been disappointing. A paper published online ahead of print this week in Neurology suggests that the benefit of some of these anti-oxidants comes from a complicated interaction with other nutrients in food.  Trying to boost one potentially beneficial anti-oxidant as a supplement probably won’t work.  It seems that we need to get these good nutrients as part of the whole diet. No shortcuts allowed.

As I mentioned in a previous post, I have tried to adhere to the MIND diet as best I can.  The main problem I had was cheese.  I love cheese, and I just couldn’t limit myself to the recommended one serving per week.  Then, a couple of months ago, I discovered that I am lactose-intolerant.  No more cheese or other dairy.  I do miss the cheese, but I can take solace in the fact that my adherence to the MIND diet is now 100%.