Even in small doses: a neurologist named foods that increase the risk of Alzheimer’s disease – Rossiyskaya Gazeta

In an interview with MedicForum, Kozlova talked about the results of a study in which more than 10 thousand people participated over 10 years. At regular intervals, study participants completed questionnaires about their eating habits and consumption of processed foods. Additionally, subjects took tests three times a year to evaluate their mental and cognitive abilities. The results showed that highly processed foods increase the risk of Alzheimer’s disease, even in small doses.

Specifically, subjects whose diet consisted of at least 20% highly processed foods had a 28% greater risk of cognitive decline and a 25% greater risk of decreased performance ability than people who ate the least processed foods. .

However, another study showed that subjects who consumed the remaining 80% of unprocessed foods (fruits and vegetables, whole grains, and lean proteins from meat and fish) did not experience any impairment in cognitive or executive function.

According to Kozlova, this suggests that nutrient-rich, unprocessed foods offset the negative effects of highly processed foods.

For this reason, the neurologist advises reducing the consumption of highly processed foods. According to Kozlova, this can be an effective way to prevent cognitive diseases.

The doctor is asked to follow the rule: if 80% of the diet is made up of unprocessed, nutrient-dense foods, the remaining 20% ​​is allowed to “sin” with less healthy foods. In this proportion, it will not harm health in any way, he concluded.

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