What are the dietary recommendations for someone with Alzheimer's disease?

Studies have shown that elderly people's mental function is directly related to nutritional status. High nutritional status equals higher mental function. Given the frequency of nutrient deficiency in the elderly population, it is likely that many cases of impaired mental function may have a nutritional cause.

In particular, folic acid and vitamin B12 deficiency are found much more often in patients with dementias of all types. Also, there is considerable evidence that lack of omega-3 fatty acids (especially DHA from fish oils) and oxidative damage play major roles in the development and progression of Alzheimer's disease (AD). Since diets rich in fish oils and antioxidants, such as vitamins C and E, prevent AD, it makes sense to eat at least two servings of fish and other seafood per week, as well as a multitude of green leafy vegetables; highly-colored vegetables rich in carotenes, such as carrots, yams, and squash; and flavonoid-rich fruits, such as citrus and berries, particularly blueberries, cherries, and strawberries.

Also, the spice turmeric (the chief component of curry) contains curcumin, a compound currently being investigated for its effects in prevention of AD.

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