Did you know that research has looked at whether different dietary patterns can protect you and reduce your risk of developing Alzheimer’s?

A study of over 2,000 people over the age of 65 (without dementia) followed for four years, has shown that those who have higher intakes of salad, nuts, fish, tomatoes, cruciferous vegetables, fruits and dark and green leafy vegetables and lower intakes of dairy products, red meat, organ meat and butter have a strongly associated lower risk of Alzheimer’s.

Having good levels of antioxidants is also important in reducing the risk of Alzheimer’s disease. Research has shown a 30% drop in dementia risk among regular fruit and vegetable eaters so the recommendation is to ‘eat a rainbow’ and include as many different coloured fruit and vegetables in your diet as each colour will give you different antioxidants.

Research has also looked at the use of antioxidant supplements in reducing the risk of Alzheimer’s. One study showed that a combination of vitamin E (400ius) and vitamin C (500mg) helped to reduce the risk and it is also known that taking antioxidant supplements can reduce the deterioration rate of Alzheimer’s in people who have already been diagnosed.