Dementia, Alzheimer’s and Your Diet
4/30/2006
Unfortunately these conditions have become all too common, afflicting a president of the United States and probably for most of us, an immediate family member. Is the cause chronic infection, exposure to heavy metal toxins, aluminum for example, biochemical deficiency, accelerated aging, or is there a genetic link? These are theories and the reality is, we just don’t know what causes Dementia/Alzheimer’s.
It is now known that Alzheimer’s is responsible for 75% of the dementia cases in people over 65. It has been diagnosed as early as age 40 but an Alzheimer’s diagnosis before age 60 is a rarity. In 15% of the cases there is a family history. For some reason Women appear to be slightly more at risk than men. According to one study, if either parent has Alzheimer’s, their offspring have a 50% chance of acquiring the disease. It has been reported that perhaps up to 30% of all those over 85 are suffering from Alzheimer’s.
The definition and diagnosis of Alzheimer’s is still in flux, or in computer terminology, “under construction”. Though symptoms vary, memory loss is a first indicator. Many patients begin to make lists as they struggle to compensate for their memory loss. Mild depression and anxiety can be the result of the realization that something isn’t right. Family members notice that the patient can vividly describe childhood experiences but can’t remember what they had for dinner the evening before or the names of that morning’s visitors. Nighttime becomes somewhat nightmarish as severe disorientation, profound memory loss, paranoid delusions, and varieties of psychosis have a tendency to occur after the sun sets. The behavior of the patient usually becomes more extreme and difficult for family members to manage. Incontinence, violence, total disregard of personal hygiene, and aimless wandering become more pronounced as the condition progresses. The obvious distress experienced by loved ones is catastrophic.
There is evidence that whole foods, Mediterranean style, may be a protection against the ravages of Alzheimer’s and the resultant dementia. New York city’s Columbia University Medical Center scientists, under the guidance of neurologist Nikolaos Scarmeas, designed a study to explore the possibility that a comprehensive dietary regime as opposed to a single nutrient or food may provide brain benefits. Some studies had focused on a single food, frequent fish consumption, and found brain benefits. Others have not. Scarmeas noted that most probably a single dietary component won’t have the effect a complete diet will have.
Columbia researchers recruited 2,258 New Yorkers who were at least 65 years old without dementia. Each participant was graded and categorized according to how close they ate to the Mediterranean diet (What exactly it is, is the subject of some debate) which is basically rich in seafoods, olive oil, fruits, vegetables and a modest amount of alcohol.
After four years 262 participants (11.6%) were diagnosed with Alzheimer’s. The study indicated that those who scored highest on the Mediterranean diet proximity test had a 40% reduced risk of developing Alzheimer’s compared to those who were at the bottom tier of proximity. Although the study’s creators admit the scoring technique was far from perfect and that much greater quantities of healthy oils are actually consumed in Mediterranean regions, nevertheless the findings support the contention that a diet heavy in fruits, vegetables, and fish, with a little wine may indeed protect our brains.
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