TITLE

Dietary Choices with Lower Alzheimer's Disease Risk

AUTHOR(S)
Ferris, Mary Elina
PUB. DATE
September 2010
SOURCE
Internal Medicine Alert;9/29/2010, Vol. 32 Issue 18, p5
SOURCE TYPE
Periodical
DOC. TYPE
Article
ABSTRACT
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.
ACCESSION #
54628390

 

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