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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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