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VEGAN DIET LOWER ALZHEIMER’S DISEASE RISK ACCORDING TO A NEW STUDY

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The impact of vegan diet on adjusting the risk of Alzheimer’s disease (AD) has been extensively studied and published in the Journal of Alzheimer’s Disease. The results indicate a lower risk of developing this terrible neurodegenerative disorder in those following diets high in fruits, vegetables, legumes, and whole grains.

In contrast to the Western diet, the study claims that more plant-based diets, such as the Mediterranean and traditional diets in China, Japan, and India, have been shown to lower the risk of Alzheimer’s disease.

Additionally, the researchers discovered that as these nations adopt Western-style eating habits, the prevalence of AD is rising. 

The review lists the foods that are protective against Alzheimer’s disease (AD) and looks into which foods lower the risk of the disease. These foods include whole grains, legumes, nuts, colorful fruits and vegetables, green leafy vegetables, and omega-3 fatty acids. However, it also reveals which foods raise the chance of dementia development.

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Finally, the authors make a compelling case for how eating a healthier diet can lower an individual’s risk of developing Alzheimer’s disease. On the other hand, they claim that people who stick to a Western diet are probably more likely to get AD.

Another recent US study discovered that within two months, vegan diets can improve cardiovascular health, another condition linked to meat consumption. 

“Grant and Blake comprehensively review and synthesize the role of dietary factors in Alzheimer’s disease. Evidence from diverse perspectives support that a diet that emphasizes fruits, vegetables, legumes, nuts, whole grains, and de-emphasizes meat, especially red meat, saturated fats, and ultra-processed foods is associated with lower risk of Alzheimer’s,” shared  Edward Giovannucci, MD, ScD, Professor of Nutrition and Epidemiology at Harvard University.

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