That’s what OHSU’s Gene Bowman found in a study on nutrition and the brain published in late December in the journal Neurology. The study has received a deluge of national and international media coverage during the last couple of weeks.
The study found that elderly people with diets high in vitamins B, C, D, and E and in omega 3 fatty acids are less likely to have the brain shrinkage and other abnormalities associated with Alzheimer’s disease than people whose diets aren’t high in those nutrients.
And the study found that people with diets high in trans fats — often found in fast, frozen and processed foods and in baked goods — were more likely to have brain shrinkage and lower scores on thinking and memory tests.
Bowman’s study immediately got and continues to get widespread media coverage, from the Oregonian to the New York Times to Time magazine, the BBC and the online Huffington Post.
Here’s just a sampling:
And click here to listen to Dr. Bowman’s Jan. 3rd appearance on Oregon Public Broadcasting’s Think Out Loud.