In this month's issue, the article by Hanson and colleagues1 makes a serious effort to understand whether dietary factors can affect the biology of Alzheimer disease (AD). Although their sample size is small and their analyses complex, the answer is a very tentative “yes.” More interestingly, the authors also ask how this effect might occur, and their preliminary findings provide some tantalizing food for thought.
Blacker D. Food for Thought. JAMA Neurol. 2013;70(8):967–968. doi:10.1001/jamaneurol.2013.3288
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