Scientists point to the best foods to avoid Alzheimer’s

Scientists at Rush University Medical Center in Chicago, in the United States, point out that a diet rich in antioxidant foods helps in the prevention of Alzheimer’s.

According to them, foods rich in flavonoids – such as kale, spinach and berries – reduce cognitive loss, reducing the risk of dementia.

The research was published on Tuesday (11/22), in the scientific journal Neurology🇧🇷 According to the researchers, the investigation is important to build evidence on the importance of eating habits for reducing the risk of degenerative diseases such as Alzheimer’s.

Methodology

During the work, the scientists followed 961 seniors. Volunteers were recruited from a community health project in the city of Chicago and were monitored for 7 years. Periodically, participants answered questionnaires about eating habits, including how often they ate each type of food.

Volunteers were also subjected to memory and cognitive tests, such as remembering lists and putting sequences of numbers in order. Finally, they were divided into five groups, based on the amount of flavonoids – a type of antioxidant present in red fruits and vegetables such as broccoli, for example – that they consumed.

The group with the highest average consumption of flavonoids ingested about 15 mg daily. That’s the equivalent of a cup of dark leafy greens. The lowest average consumption was 5 mg.

After the analyses, the scientists concluded that individuals with the highest consumption of flavonoids reduced the chance of cognitive loss by 32% compared to individuals with the lowest consumption of antioxidants.

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Other discoveries

The study also revealed that people with the highest consumption of kale, beans, tea, spinach and broccoli had even less loss of brain function. Despite this, the intake of foods such as tomatoes, apples, wine and oranges also showed good results in the tests.

“Simple things like eating more fruits and vegetables and drinking more tea are an easy measure for people to have better brain health. Ultimately, our study suggests that it’s never too early or too late to change habits, especially diet,” said Thomas Holland, lead author of the study.

The scientists hope that the findings will contribute to more specific recommendations about preventing Alzheimer’s and that they will raise awareness for people with low intakes of flavonoids.

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