Nutrition and Dementia: Foods That May Induce Memory Loss & Increase Alzheimer’s

 – www.alzheimers.net

Studies have shown that while some foods boost memory, others actually increase risks for Alzheimer’s disease. These same foods are linked to other serious health problems, making it that much more important to limit or remove them from a senior’s diet.

A healthy diet does more than benefit our waistlines. It improves our heart health, lowers our risk for cancer, diabetes, and other diseases, and keeps our minds healthy. In fact, research has shown that a poor diet impacts memory and increases a person’s chances of developing Alzheimer’s disease.

Why Some Foods Induce Memory Loss

The brain needs its own brand of fuel. It requires healthy fats, fruits, vegetables, lean proteins, and adequate vitamins and minerals. Consuming too little of these foods and too many complex carbohydrates, processed foods and sugar stimulates the production of toxins in the body. Those toxins can lead to inflammation, the build-up of plaques in the brain and, as a result, impaired cognitive function.

These effects apply to people of all ages, not just seniors.

Foods That Induce Memory Loss

Unfortunately, the foods that hamper memory are common staples in the American diet. White breads, pasta, processed meats and cheeses, all of these have been linked to Alzheimer’s disease. Some experts have even found that whole grain breads are as bad as white breads because they spike blood sugar, which causes inflammation.

Sources:

Clarke R, et al. Folate, vitamin B12, and serum total homocysteine levels in confirmed Alzheimer disease. Arch Neurol. 1998 Nov;55(11):1449-55.

Desilets AR, et al. Role of huperzine a in the treatment of Alzheimer’s disease. Ann Pharmacother. 2009 Mar;43(3):514-8.

Gu Y, et al. Food combination and Alzheimer disease risk: a protective diet. Arch Neurol. 2010 Jun;67(6):699-706.

Lourida I, et al. Mediterranean diet, cognitive function, and dementia: a systematic review. Epidemiology. 2013 Jul;24(4):479-89.

Mandel SA, et al. Understanding the Broad-Spectrum Neuroprotective Action Profile of Green Tea Polyphenols in Aging and Neurodegenerative Diseases. J Alzheimers Dis. 2011;25(2):187-208.

Mangialasche F, et al. High plasma levels of vitamin E forms and reduced Alzheimer’s disease risk in advanced age. J Alzheimers Dis. 2010;20(4):1029-37.

Pettegrew JW, et al. Clinical and neurochemical effects of acetyl-L-carnitine in Alzheimer’s disease. Neurobiol Aging. 1995 Jan-Feb;16(1):1-4.

Scarmeas N, et al. Physical activity, diet, and risk of Alzheimer disease. JAMA. 2009 Aug 12;302(6):627-37.6. Unlisted. Citicoline. Alt Med Rev. 2008;13(1):50-7.

Baum L, et al. Six-month randomized, placebo-controlled, double-blind, pilot clinical trial of curcumin in patients with Alzheimer disease. J Clin Psychopharmacol. 2008 Feb;28(1):110-3

Cardoso BR. Importance and management of micronutrient deficiencies in patients with Alzheimer’s disease. Clin Interv Aging. 2013;8:531-42.

Leave a Reply

Your email address will not be published. Required fields are marked *