DIET AND ALZHEIMER’S DISEASE

EDITORIAL COMMENT
There is renewed interest in how diet could decrease the risk of Alzheimer’s disease (AD). For instance, Scarmeas et al published their findings on the “Mediterranean Diet,” characterized by a high intake of vegetables, fruits, cereals and olive oil, moderate intake of fish and wine, and low intake of dairy products, meat and poultry. On the other hand, Hooper et al did not find that a higher intake of omega 3 was beneficial for mortality, cardiovascular disease or cancer. A symposium dedicated to nutrition and AD took place in Chicago on May 1-2, 2006, and interested readers can look up the abstracts in The Journal of Nutrition, Health and Aging, vol 10, pp 204-214, 2006.

Mediterranean diet and risk for Alzheimer’s disease
(ANN NEUROL 2006;59:912-921)

NIKOLAOS SCARMEAS, MD,
YAAKOV STERN, PhD,
MING-xIN TANG, PhD,
RICHARD MAYEUX, MD,
ET AL,
NEW YORK, NY

Risks and benefits of omega 3 fats for mortality, cardiovascular disease, and cancer: systematic review
(BMJ DOI:10.1136/BMJ.38755.366331.2F MARCH 24, 2006)

LEE HOOPER,
RACHEL L. THOMPSON,
ROGER A. HARRISON,
CAROLYN D. SUMMERBELL
ET AL,
norwich, uk

 

 

 

 

 

 

 

 

 
 
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