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October 2010

Dietary Patterns and Protection Against Alzheimer Disease and Cognitive Decline

Author Affiliations

Author Affiliations: Department of Geriatrics, Center for Aging Brain, Memory Unit, University of Bari, Bari (Drs Solfrizzi and Frisardi); Geriatric Unit and Gerontology–Geriatric Research Laboratory, Istituto di Ricerca e Cura a Carattere Scientifico (IRCCS) Casa Sollievo della, Sofferenza, San Giovanni Rotondo (Drs Seripa, Pilotto, and Panza); and the Department of Geriatrics, University of Foggia, Foggia (Drs Capurso and Vendemiale), Italy.

Arch Neurol. 2010;67(10):1285-1286. doi:10.1001/archneurol.2010.244

Gu and colleagues1 recently reported important results from the community-based Washington Heights–Inwood Columbia Aging Project (WHICAP), which involved 2148 individuals without dementia in New York. In this study, in an analysis of food combination, a dietary pattern that explained variations in Alzheimer disease (AD)–related nutrients and was strongly protective against the development of AD was identified. This dietary pattern reflected a diet rich in ω-3 polyunsaturated fatty acids (PUFA), ω-6 PUFA, vitamin E, and folate but with less saturated fatty acids (SFA) and vitamin B12.1 Furthermore, dietary habits of subjects who adhered more to this dietary pattern were characterized as having high intake of salad dressing, nuts, fish, tomatoes, poultry, cruciferous vegetables, fruits, and dark green leafy vegetables and low intake of high-fat dairy, red meat, organ meat, and butter.1

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