The results of a four year French study of 8,000 people over the age of 65 in Bordeaux, Dijon, and Montpelier show that three dietary habits may lower a person’s risk of dementia.
People who ate fish at least once per week had a 35 percent lower risk of dementia than those who didn’t eat fish. People without the ApoE Alzheimer’s gene who ate fish once per week reduced their risk of Alzheimer’s disease by 40 percent.
Fruits and Vegetables
Those who included fruits and vegetables in their daily diets had a 30 percent lower risk of developing dementia.
Consumption of healthy fats that contained omega-3 fatty acids such as walnut oil, flaxseed oil and canola oil lowered the risk of dementia by 60 percent. Those whose diets contained more omega-6 fats (such as sunflower oil) than omega-3 fats doubled their risk of dementia.
The study’s author, Dr. Pascale Barberger-Gateau, said: “While we’ve identified dietary patterns associated with lowering a person’s risk of dementia or Alzheimer’s, more research is needed to better understand the mechanisms of these nutrients involved in these apparently protective foods.”