Food for
MEDITERRANEAN DIET
What it is: Incorporates diff erent aspects of healthy eating that are
typically found in the areas bordering the Mediterranean Sea.
What to eat:
Focus on fruit, vegetables, nuts and grains.
Replace butter with healthy fats like olive oil.
Limit red meat.
Use herbs to fl avor food rather than salt.
Eat fi sh and poultry at least twice a week.
What we know: Published studies suggest that greater adherence
to the Mediterranean diet is associated with slower cognitive decline
and lower risk of developing Alzheimer’s disease.
W
e are constantly
reminded to eat
well to achieve
heart health, lose weight or
ward off diseases like cancer.
But we often ignore the brain
— our most complex organ —
when making choices about
what to put in our mouths.
Just like the rest of the body,
the brain is impacted by what
we consume and it’s important
we feed it well.
While scientists don’t yet fully
understand the complex
relationship between
nutrition and the brain,
studies have shown that
heart-healthy eating habits
may help reduce risk of
cognitive decline.
“Although the idea that a
heart-healthy diet may help
protect against cognitive
decline is not new, it is
extremely important,” says
Christy Tangney, Ph.D.,
C.N.S., FACN, professor,
Departments of Clinical
Nutrition and Preventive
Medicine at Rush University
Medical Center. “Research
continues to demonstrate
that healthy dietary choices
in midlife are associated with
a low risk of dementia — and
these diet behaviors can
impart cognitive resilience
as one ages.”
There is growing evidence
around several diets indicating
they may be able to positively
impact cognition. Ongoing
research studies are currently
evaluating these diets.
Food for
4 • Special Issue|ALZ Paid Partner Content Presented by the Alzheimer’s Association
