Anti-Inflammatory Diet Linked to Reduced Dementia Risk in Seniors

A recent Swedish study has revealed that diets aimed at reducing bodily inflammation can decrease the risk of dementia in elderly individuals, even among those exhibiting biological markers indicative of Alzheimer's disease.

The research involved 1,865 participants aged over 60, who were monitored for up to 15 years. Throughout the study, participants adhered to various dietary patterns, including the Alternative Mediterranean Diet (AMED), the Alternative Healthy Eating Index (AHEI), and a diet characterized by a low inflammatory index, known as the reduced Dietary Inflammatory Index (rEDII). Scientists examined how these diets influenced the participants' nervous systems and brain health.

Findings indicated that only the diet with a low inflammatory index consistently correlated with a reduced risk of dementia among participants exhibiting elevated levels of specific biomarkers. These biomarkers included phosphorylated tau protein (p-tau217), neurofilament light chain protein (NFL), and glial fibrillary acidic protein (GFAP).

The research team reported that each one standard deviation increase in adherence to the anti-inflammatory diet was associated with a 21% to 29% decrease in the likelihood of developing dementia, even among those at high biological risk.

Conversely, the AMED and AHEI dietary patterns showed clear benefits only for individuals with low levels of these biomarkers.

The researchers emphasized that their results support the significance of dietary strategies in dementia prevention. Such approaches may be beneficial not only for the general population but also for individuals with preexisting neurological risk factors.