Several studies have proposed that adhering to a healthy diet could lessen the likelihood of developing dementia. However, research published on October 12, 2022, in the online issue of Neurology®, the American Academy of Neurology medical journal, has challenged this notion. This study specifically scrutinized the Mediterranean diet, renowned for its high consumption of vegetables, fruits, legumes, fish, healthy fats like olive oil, and minimal dairy, meats, and saturated fats. Despite its wholesome reputation, the study concluded that neither the Mediterranean diet nor two other diets have a demonstrable link to decreased dementia risk.
Isabelle Glans, MD, from Lund University in Sweden and the study’s lead author, remarked on the inconsistent findings of previous dietary studies on dementia risk. She highlighted that although their research, with its extensive follow-up duration and inclusion of younger participants who were not required to recall their dietary habits from years past, did not entirely dismiss a potential relationship between diet and dementia, it failed to establish a direct correlation within their research framework.
The study meticulously tracked 28,000 Swedish participants over 20 years. These individuals, who had an average age of 58 and showed no signs of dementia at the study’s onset, were monitored through detailed food diaries, food frequency questionnaires, and interviews. By the conclusion of the study, 1,943 participants, or 6.9%, had been diagnosed with forms of dementia, including Alzheimer’s disease and vascular dementia. The investigation assessed how the participants’ diets aligned with traditional and Mediterranean dietary guidelines, adjusting for variables such as age, gender, and educational background. Yet, no evidence was found to suggest that adherence to either diet significantly impacted dementia risk reduction.
Isabelle Glans has called for further research to verify these findings, indicating the complexity of diet’s role in cognitive function and the potential need for multifaceted approaches to dementia risk reduction. Echoing this sentiment, Nils Peters, MD, from the University of Basel in Switzerland, who authored an editorial accompanying the study, suggested that diet might influence cognitive health. He advocated for dietary strategies to be considered alongside other measures to mitigate risk factors for cognitive decline.
One of the study’s limitations was the potential for participants to report their dietary and lifestyle habits inaccurately. A range of Swedish foundations and councils, including the Swedish Research Council, the Knut and Alice Wallenberg Foundation, the Marianne and Marcus Wallenberg Foundation, Lund University, the Swedish Alzheimer Foundation, the Swedish Brain Foundation, and other organizations provided funding for the research. This study underscores the ongoing debate and need for further exploration into the impact of diet on dementia risk, highlighting the importance of a holistic approach to understanding and potentially mitigating this complex condition.
More information: Isabelle Glans et al, Association Between Dietary Habits in Midlife With Dementia Incidence Over a 20-Year Period, Neurology. DOI: 10.1212/WNL.0000000000201336
Journal information: Neurology Provided by American Academy of Neurology
