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Dietary Patterns and Protection Against Alzheimer Disease and Cognitive Decline

Vincenzo Solfrizzi, MD, PhD; Vincenza Frisardi, MD; Davide Seripa, MD; Cristiano Capurso, MD, PhD; Gianluigi Vendemiale, MD; Alberto Pilotto, MD; Francesco Panza, MD, PhD
Arch Neurol. 2010;67(10):1285-1286. doi:10.1001/archneurol.2010.244.
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Gu and colleagues1 recently reported important results from the community-based Washington Heights–Inwood Columbia Aging Project (WHICAP), which involved 2148 individuals without dementia in New York. In this study, in an analysis of food combination, a dietary pattern that explained variations in Alzheimer disease (AD)–related nutrients and was strongly protective against the development of AD was identified. This dietary pattern reflected a diet rich in ω-3 polyunsaturated fatty acids (PUFA), ω-6 PUFA, vitamin E, and folate but with less saturated fatty acids (SFA) and vitamin B12.1 Furthermore, dietary habits of subjects who adhered more to this dietary pattern were characterized as having high intake of salad dressing, nuts, fish, tomatoes, poultry, cruciferous vegetables, fruits, and dark green leafy vegetables and low intake of high-fat dairy, red meat, organ meat, and butter.1

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October 1, 2010
Peter Connick, BSc, MBChB; Sybil R. L. Stacpoole, BA, MBBChir
Arch Neurol. 2010;67(10):1284-1285. doi:10.1001/archneurol.2010.240.
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