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There may not be a specific diet for sufferers with Alzheimer’s disease, but there is considerable evidence that certain foods are more helpful than others in slowing its progression.

Researchers disagree about the efficacy of anti-oxidants such as those found in Vitamin C, Vitamin E, Selenium, green tea and gingko biloba, although most acknowledge there seems to be a connection. Some say they have been found to be particularly effective in combating the disease, others say there is no correlation between taking the supplements and lowering the risk for Alzheimer’s.

Gingko biloba is a particularly interesting supplement because in addition to its anti-oxidant properties, it increases blood and oxygen flow to the brain. Gingko biloba has long been identified as a substance that can enhance focus and memory, so it is perhaps not surprising that in some studies it has been found to slow down memory loss.

Omega-3 fatty acid is another substance long known to “sharpen your wits”, and has been found effective in reducing symptoms of many brain-related conditions, including Attention-Deficit Hyperactivity Disorder (ADHD).

Vitamin E has also been found to be a promising means of either preventing the disease or at least slowing it down in the beginning stages.  Food intake of the vitamin is essential, according to the studies, rather than use of supplements. Vitamin E can be found in vegetable oils, nuts (especially almonds) and seeds (especially sunflower seeds), as well as in whole grains, egg yolk, collard greens, avocados, apples and melon, as well as other fruits and vegetables.

Drinking fruit and vegetable juice three or more times a week has in fact been shown in a new study to fight Alzheimer’s in its early stages, and to significantly reduce the risk of developing the disease.

A study published in The American Journal of Medicine found that people who drank fruit and vegetable juices more than three times a week had a 76 percent lower risk of developing Alzheimer’s disease, as opposed to those who drank juice less than once a week.  Those who drank juice once or twice a week also showed some benefit, a 16 percent lower risk.

Researchers said the results suggest that polyphenols – a type of anti-oxidant – may have a protective effect on the brain, which in turn helps fight dementia and Alzheimer’s.  More research is needed to investigate the issue.

High risk factors to be avoided, according to several studies, include high fat and high calorie diets, alcohol, salt and refined carbohydrates.

It is also crucial to ensure the Alzheimer’s sufferer drinks enough liquid. This can become especially difficult in moderate to late stages of the disease, when the victim may not remember to drink, or may reject a liquid based on taste or texture.

Other reasons for rejecting food or liquid may include loose dentures, gum disease, a gastro-intestinal problem or difficulty swallowing. It is important to consult a doctor immediately if the Alzheimer’s sufferer refuses to eat or drink.

The best bet is:

• increase fruit and vegetable juice as much as possible
• increase intake of vitamins, minerals and fluids
• increase the fiber that is so important to prevent or at least reduce constipation.

It's important, and it's easier than you think.

BY:

Ann Julian, LCSW-R, MSW, Alzheimer's Weekly

Reviewed for medical accuracy by
Dr. Boaz Ancselovic, MD, Geriatrician, Alzheimer's Weekly

COPYRIGHT:

© 2008 Alzheimer's Weekly LLC. All rights reserved.