Alzheimer's disease, AD, is the most common type of dementia. It involves a gradual onset of memory impairment and other types of cognitive dysfunction. AD occurs when plaques made of abnormal protein accumulate in the brain. It often occurs in conjunction with heart disease and may be related to diet. Foods high in saturated fat and cholesterol and low in antioxidants promote the production of abnormal proteins common to AD, according to Dr. T. Colin Campbell, author of "The China Study." When starting any new treatments or dietary changes, consult your doctor first.
Meat
Free radicals cause and antioxidants protect against cellular damage that is at the root of dementia and other diseases. Meats, including fish, beef and fowl, contain large amounts of heme iron and polyunsaturated fatty acids, which are sources of free radicals that can damage the body and contribute to diseases such as Alzheimer's. When eating meat, opt for lean cuts, and because the iron present in beef can build up and cause oxidation, eat red meat sparingly, if at all.
Dairy
The vitamins A, C and E are called antioxidants because they protect the body from cellular damage brought on by free radicals. High vitamin E levels in the blood are related to reduced loss of memory, as are high levels of vitamin C and the mineral selenium, according to Campbell. Dairy products are low in antioxidants and high in fat. Whole milk derives nearly half of its calories from fat, most of it in the form of saturated fat.
Eggs
Eggs are high in cholesterol, high in fat and low in antioxidants. One jumbo egg is 50 percent fat and provides 270 mg cholesterol---nearly the limit of what nutritional guidelines recommend. Eggs contain no vitamin C, and only 5 percent or less of the recommended intake for vitamins A and E. They also contain heme iron, which acts as a free radical. This combination---high levels of free-radicals and low levels of anti-oxidants---makes eggs a food to avoid or enjoy only in moderation.
References
- "Current Medical Diagnosis and Treatment"; Stephen J. McPhee; 2009.
- "The China Study"; T. Colin Campbell, Ph.D.; 2006
- LIVESTRONG.COM's MyPlate
