by: David Gutierrez
Alzheimer’s patients who eat a Mediterranean diet have a higher survival rate than patients who eat a more traditional Western diet, according to new research published in the medical journal of the American Academy of Neurology.
The Mediterranean diet is characterized by large quantities of vegetables, grains, legumes, fruits, monounsaturated fatty acids and fish; low amounts of saturated fats, dairy, poultry and red meat; and a low to moderate alcohol intake. In contrast, the Western diet is typically high in saturated fats, hydrogenated oils, meat and dairy, and is low in fruits and vegetables.
Researchers studied 192 New York Alzheimer’s patients for an average of four and a half years, monitoring their diet and the progression of the disease. Those who followed the Mediterranean diet most closely had a 76 percent lower risk of death over the course of the study than those who deviated from it.