You’ve been hearing it for years: eat more fruits and veggies, and replace red meat with omega-3-rich fish like salmon. A new study by Gene Bowman, N.D., M.P.H., assistant professor of neurology, showed that people with higher intake of B vitamins, vitamins C, D, E, and omega 3 fatty acids, had less brain shrinkage (which is associated with Alzheimer’s disease) and higher mental acuity than those who were vitamin deficient. Another interesting finding: the study showed that people who consumed higher amounts of trans fats were also more likely to have brain shrinkage and score lower on memory tests.
Dr. Bowman’s study, which involved 104 elderly participants, is the first to use nutrient biomarkers in the blood to analyze how diet can impact memory as well as brain volume. Dr. Bowman says, “These results need to be confirmed, but obviously it is very exciting to think that people could potentially stop their brains from shrinking and keep them sharp by adjusting their diet.”
To learn more, check out the Oregonian’s coverage on Dr. Bowman’s research.