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HealthDay News reports that researchers at New York’s Columbia University Medical Center have conducted a study leading them to believe that “eating a diet high in vegetables, fish, fruit, nuts and poultry, and low in red meat and butter may reduce the risk of Alzheimer's disease.” Among the people surveyed,

According to the story, “Researchers asked more than 2,100 New York City residents aged 65 and older about their dietary habits. Over the course of about four years, 253 developed Alzheimer's disease. Those whose diets included the most salad dressing, nuts, fish, tomatoes, poultry, cruciferous vegetables (such as cauliflower and broccoli), dark and green leafy vegetables, and the least red meat, high-fat dairy, organ meat and butter had a 38 percent lower risk of developing Alzheimer's than those whose diets included fewer fruits, vegetables and poultry and more red meat and high-fat dairy.”

While on the face of it the diet recommended in order to make it less likely that one will contract Alzheimer’s seems like the Mediterranean diet, the story notes that “the diet that seemed to be beneficial in this study is not identical because researchers didn't want to restrict themselves to considering only one culinary tradition. The Mediterranean diet included nine food groups; this study included 30 ... The foods in those 30 groups are those that impact a list of seven fatty acids and nutrients, which previous research has associated with Alzheimer's disease risk. The nutrient combination included: saturated fatty acids, monounsaturated fatty acids, omega-3 fatty acids, omega-6 fatty acids, vitamin E, vitamin B12 and folate.”
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