Dietary Choices with Lower Alzheimer's Disease Risk

Ferris, Mary Elina
September 2010
Internal Medicine Alert;9/29/2010, Vol. 32 Issue 18, p5
Dietary pattern analysis of elderly subjects followed over at least 4 years showed lower risk for developing Alzheimer's disease when there was higher intake of nuts, fish, tomatoes, poultry, salad dressing, cruciferous vegetables, fruits, and dark and green leafy vegestables, along with lower intake of high-fat diary products, red meat, organ meat, and butter.


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