New research shows that a nutrient-rich diet plays a key role in protecting our brain health and reducing the risk of Alzheimer’s disease.
The details, published in the Annual Review of Food Science and Technology, show that diets containing lots of colourful fruit, vegetables and fish helped prevent damage in key areas of the brain.
The research was carried out over an 18-month period by the Nutrition Research Centre at Waterford Institute of Technology.
It examined the effect of nutritional compounds, found in common foods such as trout, broccoli, and peppers, on people with the condition.
The trial studied people diagnosed with Alzheimer’s from a mild to an advanced stage.