Diet’s Role in Modifying Risk of Alzheimer’s Disease: History and Present Understanding

Dec 22

This article authored by our Dir. of Nutritional Neuroscience, Dr. Steve Blake & William B. Grant discuss:

1. A brief history of ecological and observational studies regarding dietary patterns and risk of AD is presented.
2. The mechanisms by which inflammation, IR, and oxidative stress affect risk of AD are discussed, followed by the roles of obesity, advanced glycation end products (AGEs), homocysteine, lipopolysaccharides, arachidonic acid (AA), and trimethylamine N-oxide (TMAO).
3. The effects of various food factors that reduce risk of AD are discussed along with the mechanisms by which they affect risk of AD.
**To read the full article as published in the Journal of Alzheimer’s Disease please click on the picture above or
click on the “Learn More” button below to read a short peer review of the article.

Download & Listen to Dr. Steve Blake’s 6 minute radio interview on Alzheimer’s, exercise & diet by clicking the “Listen Here” button.

Tom Harding

Controversial Alzheimer's Drug Abandoned