Alzheimer's study 'may interest dieticians'
Wednesday 14th April 2010
People with dietician jobs may be interested in new research which suggests certain foods can reduce individuals' risks of developing Alzheimer's.
According to a study published in the journal Archives of Neurology, which was based on analysis of the eating habits of more than 2,000 elderly people in New York, a diet rich in nuts, fish and vegetables can be beneficial in this way.
Responding to the findings, Andrew Scheuber, spokesperson for the Alzheimer's Research Trust, said adhering to a Mediterranean-type food consumption pattern has long been known to decrease the chances of people getting dementia.
However, issuing a note of caution he added: "Even if you do maintain a balanced diet, you can't entirely eliminate your chances of developing the disease."
Mr Scheuber went on to note that eating lots of foods such as red meat and butter can heighten people's chances of developing neurological disorders in their later years.
Written by Martin Lambert
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