Practically non-existent a century ago, Alzheimer’s disease is now the #6 killer in the U.S. Some dietary components that may increase the risk of cognitive dysfunction include hormones and steroids in dairy, blue-green algae supplements, spirulina, copper (in meat), aluminum (in cheese), and iron (in supplements). However, studies on saffron (see also here), coffee, ginger and apple juice (see also here), vitamins D and B-12, and fruits and vegetables with their component phytonutrients have shown some potential for preventing or slowing down the disease. Exercise has even been shown to reverse mild cognitive decline. Plant-based diets in general may slow aging.
Dr. Greger covers Alzheimer’s disease in his full-length presentation, Uprooting the Leading Causes of Death, where he explores the role diet may play in preventing, treating, and even reversing our top 15 killers.
See also the related blog post: Alzheimer’s Disease: Up to half of cases potentially preventable
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