The risk of Alzheimer's disease could be reduced through a diet that properly balances omega-3 and omega-6 fatty acids, healthful antioxidants and oils, and cholesterol, according to a review in Molecular Nutrition & Food Research. "A dietary regimen including the intake of a recommended amount of omega-3 PUFA or, better, an appropriate omega-6/omega-3 PUFA ratio, could certainly help to prevent cognitive impairment and, in patients with early AD, would help to delay progression of the disease," the review said.

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