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Sharing the latest news on Alzheimer's & memory loss. Visit www.TheADplan.com or www.TheAlzheimersDiet.com for more information

Alzheimer’s Diet News: Omega-3s reduce beta-amyloid

Posted on | June 18, 2012 | No Comments

A new study published in last weeks journal of Neurology (Gu and colleagues, Columbia University College of Physicians and Surgeons) showed that higher dietary intake of certain types of Omega-3 fatty acids, or polyunsaturated fats (called PUFA) was associated with lower plasma levels of the pathologic protein found in Alzheimer’s disease (called beta-amyloid protein 42).  Reduced amounts of these proteins has been linked with reduced risk of AD and a slower rate of cognitive decline.

Based on significant research on diet and Alzheimer’s, it seems that incremental dietary changes over time can help protect the brain.  Eating specific types of fish that are high in the Omega-3 acid DHA (e.g., wild salmon, mackerel, lake trout, herring, sardines, albacore tuna), as well as taking certain types of supplements also high in DHA, are just one of the many components of optimal nutrition in the fight against AD.

For more info on the best types of foods to eat, including a detailed 9-week diet plan, read “Alzheimer’s Treatment Alzheimer’s Prevention: 2012 Edition,” available on Amazon.com, Kindle, Nook, iBooks and Kobo. Visit: www.TheADplan.com, or in Spanish: www.TheADplan.com/Espanol.


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Harvard-trained Neurologist, Richard S. Isaacson, M.D. currently serves as Associate Professor of Clinical Neurology, Vice Chair of Education, and Education Director of the McKnight Brain Institute in the Department of Neurology at the University of Miami (UM) Miller School of Medicine. He completed his residency in Neurology at Beth Israel Deaconess Medical Center/Harvard Medical School, and his medical internship at Mount Sinai Medical Center in Miami Beach, FL. Prior to joining UM, he served as Associate Medical Director of the Wien Center for Alzheimers disease and Memory Disorders at Mount Sinai.

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