Dietary programs reduce the risk of developing Alzheimer's

In a recent US study published in the BMC Medicine Magazine, the conclusion that exercise and a healthy diet can greatly reduce the risk of Alzheimer’s. The study, published by the Washington Post on Tuesday, indicated that eating habits, exercise and physical activities play a useful role in delaying the cognitive changes in the brain, just like the activities used to improve memory. Jeffrey Burns, co -director of Alzheimer’s research center at the University of Kansas, said that “after a healthy lifestyle could benefit the brain, regardless of human age.” He continued: “Eat a lot of whole grains, vegetables, fruits, a little saturated fats, sodium and treated foods protect the brain and maintain the cardiovascular system, allowing blood to flow well into the brain and reduce the risk of high blood pressure, stroke and dementia.” Two diet programs, and the recent study, indicate that two specific diets, which are the Mediterranean diet, and the ‘spirit’ diet can help avoid cognitive decline Alzheimer’s. Both diets depend on eating vegetable foods, olive oil, fish and poultry, and the main difference between them is that the “spirit” system focuses on specific fruits and vegetables, such as berries and leafy vegetables. Studies indicate that people who follow one of the two diets have a lower risk for Alzheimer’s, compared to those who do not follow it. The 9 -year -old study and more than 60,000 men and women found that people who follow the Mediterranean diet are less likely to develop dementia by 23% than others. The University of “Rush” in the US state of Chicago published a research in 2015 in which it said that the elderly who were closely met the mental system, the rate of their injury to Alzheimer’s 53%. Food reinforces the brain and sees Bouja Agarawal, the “rush” center of Alzheimer’s disease, that it is just a focus on a diet “, will not improve cognitive performance. Present in foods such as avocado, olives, nuts, seeds, olive oil, of heart disease and stroke, in addition to fatty acids, in addition to fatty acids, in addition to fatty acids “omega 3”, which is a kind of multiple unsaturated fat in seafood, as well as nuts, chia seeds and lines that may contain the aging of the brain. Anti -oxidant -flavonoids, such as a large study conducted in 2021, published in the Journal of Neurology, found that people who consumed the largest amount of flavonoids were 19 % less likely to report a decrease in the cognitive function. Leaf vegetables: Leaf vegetables contain carotenoids, vitamin K and flavonoids, which have anti -inflammatory and antioxidants. Legumes: legumes are foods rich in fiber, as each cup of cooked lentils contains 16 grams, while chickpeas contain about 13 grams, and beans are 11 grams, while the human body needs 28 grams per day. Also read: