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Patricio Reyes M.D., F.A.N.N.
Director, Traumatic Brain Injury, Alzheimer's Disease & Cognitive Disorders Clinics; Phoenix, AZ; Chief Medical Officer, Retired NFL Players Association

Barrow Neurological Institute
St. Joseph's Hospital and Medical Center
"2 NEW THERAPIES FOR ALZHEIMER'S"
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"2 NEW THERAPIES FOR ALZHEIMER'S"
Patricio Reyes M.D., F.A.N.N.
Director, Traumatic Brain Injury, Alzheimer's Disease & Cognitive Disorders Clinics; Phoenix, AZ; Chief Medical Officer, Retired NFL Players Association

St. Joseph's Hospital and Medical Center



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Patricio Reyes M.D.
Director, Traumatic Brain Injury, Alzheimer's Disease & Cognitive Disorders Clinics; Phoenix, AZ; Chief Medical Officer, Retired NFL Players Association

Barrow Neurological Institute

St. Joseph's Hospital and Medical Center
"PRESERVING BRAIN FUNCTIONS "
Runtime: 50:22
Runtime: 50:22
"2 NEW THERAPIES FOR ALZHEIMER'S"
Runtime: 10:27
Runtime: 10:27
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BIOMEDICAL RESEARCH IN ALZHEIMER'S DISEASE
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Robert F. Spetzler M.D.
Director, Barrow Neurological Institute

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Professor Section of Neurosurgery
University of Arizona
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Michele M. Grigaitis MS, NP
Alzheimer's Disease and Cognitive Disorders Clinic

Barrow Neurological Clinics
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Tuesday, May 5, 2009

 

AAN: Diet Linked to Alzheimer's Risk

SEATTLE, May 1 -- A diet that's high in vegetables, nuts, and fish but low in fatty dairy products may help protect against Alzheimer's disease, researchers said here.

Patients in the highest tertiles of such a diet had a 42% reduced risk of developing Alzheimer's, Yian Gu, Ph.D., of Columbia University, and colleagues said at the American Academy of Neurology Meeting.

"There was a significant relationship for the seven nutrients that are most consistently associated with Alzheimer's disease," Dr. Gu said.

Dr. Gu and her colleagues used the Reduced-Rank Regression model to analyze dietary patterns that might explain the variation of nutrients that is believed to be related to disease risk.

They evaluated the diet via those seven Alzheimer's disease-related nutrients: saturated fats, monounsaturated fats, omega-3 fatty acids, omega-6 fatty acids, vitamin E, vitamin B12, and folate.

The researchers prospectively assessed 2,136 healthy elderly patients in New York who
provided dietary information. Participants were evaluated with the same standardized neurological and neuropsychological measures every one-and-a-half years.

A total of 251 patients developed Alzheimer's disease over the four-year follow-up period.
In a multivariate analysis, the researchers found that a diet high in omega-3, omega-6, folate, and vitamin E, and low in saturated fat and B12, was strongly associated with lower risk of Alzheimer's disease.

Compared with the lowest scores for dietary pattern, the middle and highest tertiles had significantly reduced risks of developing Alzheimer's (HR 0.77, 95% CI 0.56 to 1.05 and HR 0.58, 95% CI 0.40 to 0.84, respectively, P<0.01).

Dr. Gu said the B12 finding was "surprising" since deficiency of the nutrient is associated with dementia. However, a major dietary source of B12 is meat, which is also a large source of saturated fat, she said.

The protective diet was characterized by higher intakes of cruciferous vegetables, green-leafy vegetables, fish, nuts, and tomatoes, and by a lower intake of high-fat dairy products.

Dr. Gu said that further study of Alzheimer's disease-related nutrients can better identify dietary patterns that relate to disease risk. .......report in MedPage Today