Dietary Guidelines Aim to Reduce Alzheimer’s Risk

New guidelines have been developed by the Physicians Committee for Responsible Medicine (PRCM).  PRCM is a nonprofit organization that advocates preventive medicine and good nutrition with clinical research seeking higher ethical standard in research.  The new guidelines were released mid July at the International Conference on nutrition and the Brain in Washington, DC.

PCRM president Neal Barnard, MD states “The current generation of clinicians is in a battle over food – especially Alzheimer’s promoting foods such as those which contain saturated and trans fats.”

The guidelines are very similar to the habits that prevent heart disease , recommending foods that avoid saturated and trans fats, grounding the diet in plant-based foods and adding sources or Vitamin E and B.  “Combining this diet with physical exercise and avoiding excess metal, such as iron and copper in multivitamins, can maximize protection for the brain” per Dr. Barnard.

The 7 Dietary Principles to Reduce Alzheimer’s Risk:

1.  Minimize saturated fats and trans fats.

2.  Vegetables, legumes, (beans, peas, and lentils), fruits and whole grains should be the primary staples of the diet

3.  One ounce of nuts or seeds (one small handful) daily provides a healthful source of Vitamin E.

4.  A reliable source of Vitamin B12, such as fortified foods or a supplement providing at least 2.4mcg per day for adults) should be part of the daily diet.

5.  Choose multivitamins without iron and copper, and consume iron supplements only when directed by your physician.

6.  Avoid the use of cookware, antacids, baking powder or other products that contribute dietary aluminum

7.  Engage in aerobic exercise equivalent to 50 minutes of brisk walking 3 times per week.