This diet could reduce your risk of dementia up to 25%, reveals a new study

The adoption of the diet of the mind, even later in life, is associated with a reduced risk of developing dementia.

As the American population is aging and cases of dementia continue to increase, many people wonder: can something be done to prevent this devastating disease?

New research suggests that the answer could be as close as your next meal. A recent study revealed that people who followed a specific food plan called the Mind diet were much less likely to develop

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The mind regime, abbreviation of the Mediterranean intervention for neurodegenerative delay, mixes the best of the two powerful food planes. It combines the healthy and healthy Mediterranean diet with the dashboard resistant to blood pressure (food approaches to stop hypertension). In addition, it emphasizes foods known to support the health of the brain, including green leafy vegetables, berries, nuts and olive oil.

The study revealed that the diet of the mind caused a stronger and more coherent reduction in the risk of dementia compared to other healthy regimes. Although the results varied according to the different racial groups, one thing stood out: people who have made the greatest improvements in their diet over time experienced the greatest drop in the risk of dementia.

The advantages appeared to younger and older adults, which suggests that it is never too late – or too early – to make changes to the strengthening of the brain to what is on your plate.

“Our study results confirm that healthy diets in average to late life and their improvement over time can prevent Alzheimer’s disease and related dementia,” Song-Yi Park, PHD, associate professor at the University of Hawaii in Manoa. “This suggests that it is never too late to adopt a healthy diet to prevent dementia.”

Park presented the results of nutrition 2025, the annual flagship meeting of the American Society for Nutrition held from May 31 to June 3 in Orlando, Florida.

Overview of a large diverse study

Park and his colleagues analyzed data from nearly 93,000 American adults who provided information on their diet as part of a research cohort known as the multi -thnical cohort study from the 1990s. Participants were between 45 and 75 years old at the start and more than 21,000 dementia developed Alzheimer in the years that followed.

Overall, participants who obtained a higher score for mental membership at the start had a risk of dementia at 9% lower, with an even greater reduction – more than 13% – among those who identified as African -American, Latin or white. Membership of the diet of the basic spirit was not associated with a significant reduction in risks in Hawaiian or Aboriginal American participants.

Racial and ethnic variations in the effectiveness of the food

“We found that the protective relationship between a healthy diet and dementia was more pronounced among African-Americans, Latinos and whites, when it was not as obvious among Americans of Asian origin and showed a lower trend in native Hawaiians,” said Park. “A tailor-made approach may be necessary when assessing the quality of the diet of different subpopulations.”

The results also showed that people who have improved their adhesion to the mind over 10 years (including those who did not follow the regime closely at first) had a risk of dementia at 25% lower compared to those whose membership decreased. This trend was consistent in different ages and racial groups.

Researchers said the differences in food regimes and preferences between racial and ethnic groups could play a role in the variation they observed in the dementia-demo relationship. Since Americans of Asian origin also have lower dementia levels than other groups, it is possible that the diet of the mind does not reflect the advantages of more frequent regimes among this population. Park said other studies could help clarify these models and add that interventional studies would be necessary to verify the cause and the effect, as the study was based on observation data.

Meeting: Nutrition 2025

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