Alzheimer's: food is the best prevention

At the recent conference on “Nutrition and the Brain” held in Washington at George Washington University, the new guidelines for the prevention of Alzheimer's disease were presented.

Neal Bernard, the author of the guidelines, states that “today the battle is over food, and in particular over the foods that can potentially promote the onset of the disease”.
The greatest suspicions fall on foods high in saturated fats (fatty dairy derivatives, meats, coconut and palm oil) and trans fats (snacks, foods fried in dehydrogenated oils).

The mechanism by which fats influence brain health is not clear.
Some studies suggest that high levels of saturated fats in foods and/or high levels of cholesterol may promote the formation of beta-amyloid plaques (a marker of Alzheimer's disease) in the brain.

Also significant is the fact that the intake of iron and copper should be limited, since numerous studies have found a correlation between excessive intake of the two minerals and cognitive disorders.
It would be important to avoid the use of cookware and antacids, as they can increase the aluminum in the diet

An adequate intake of vitamin E, whose intake is correlated with a lower risk of Alzheimer's, and of vitamin B12, which together with vitamin B6 and folates is indispensable for cognitive functions, must be ensured.

Finally, moderate but steady physical activity is a sure protective factor for brain health.