New Study Finds Plant-Based Diets Reduce Risk of Alzheimer’s Disease
The Journal of Alzheimer’s Disease has published a detailed study on the role of diets in modifying the risk of Alzheimer’s disease (AD). The findings show that regimes that include more vegetables, legumes, whole grains, and fruits reduce the chance of developing this terrible neurodegenerative disorder. According to the paper, more plant-based diets, like the Mediterranean and traditional diets in China, Japan, and India, have been demonstrated to reduce the risk of developing Alzheimer’s disease, contrary to the Western diet. The researchers also found that AD rates are rising in these countries as they adopt Western-style eating habits. The review, which also investigates which foods reduce the risk of Alzheimer’s disease, outlines the protective foods against AD: green leafy vegetables, colorful fruits, vegetables, legumes, nuts, omega-3 fatty acids, and …