Alzheimer’s Disease – Food That Fight Alzheimer’s


  • Alzheimer’s disease is the leading cause of dementia in people over the age of 65, affecting over 4million North Americans. The disease is characterized by abnormal deposits of a protein called beta-amyloid(plaque) in the brain. As well as by twisted fibers caused by changes in a protein called “tau”(tangles).
  •  Diagnosis, tests are must rule out a stroke, a brain tumor, and other possible causes of dementia.


  • Researchers are studying the role of the B-vitamin folate in lowering risk of Alzheimer’s. this vitamin helps regulate blood levels of homocysteine, an amino acid, high levels of which may play a part in the development of the disease.
  • Studies have shown that people with Alzheimer’s have high homocysteine levels and there is evidence that high concentrations of homocysteine in healthy adults may lead to Alzheimer’s.
  • In addition to folate, vitamin B6, and B12 help regulate homocysteine levels. People with high blood cholesterol and high blood pressure are also at increased risk. Consuming cholesterol-lowering drugs, particularly the “statins,” has been shown to reduce the risk. Basically, it appears that what is good for the heart is for the brain.
  • The brain is rich in DHA(docosahexaenoic acid), an omega-3 fatty acid that is plentiful in fatty fish such as salmon, mackerel, halibut, herring, and sardines. Low-level fat has been associat with age-related dementia, including Alzheimer’s disease.


Researchers are finding many links between diet and dementia, and there is evidence that some foods are powerful allies in the battle against Alzheimer’s.

  • FISH especially oily fish like salmon, mackerel, halibut, and sardines, are rich in omega-3 fatty acids.
  • EGGS  are a good dietary source of a choline-a component of lecithin. They are also a good source of iron, vitamin B12, and other B vitamins. An excellent source of protein, and very easy to eat and digest.
  • WHEAT GERM AND WHOLE GRAINS high in lecithin and choline, carbohydrates, vitamin E, B vitamins, and numerous minerals help forestall Alzheimer’s. Whole-grain bread is a popular and readily available item to add to anyone’s diet.
  • SOY products are rich in choline and provide protein, carbohydrate, calcium, and fiber. Soy is a good source of folic acid-also known as folate-and are known to lower blood levels of homocysteine.


  • As the disease progresses, its victims may forget to eat or eat only sweets or other favorite foods. Patient is persuad to eat nutritionally balanced meals. They need to be spoon-fed if they have difficulty feeding themselves.
  • A multivitamin may also be advisable; high-dose supplements should not be administer  unless specifically recommended by a physician.
  • Even a small amounts, alcohol destroys brain cells. A loss that a healthy person can tolerate but one that can accelerate the progression of Alzheimer’s disease.
  • Alcohol interacts with antidepressants, sedative, and other medications prescribed for Alzheimer’s patients. It’s a good idea to avoid all alcohol.
  • People who exercise their brains with education, puzzles, games, and museum visits seem to be less sensitive to brain damage.


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