foods to eat to reduce the risk

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According to a recent study, a fatty acid contained in certain foods could limit the risk of developing Alzheimer’s disease.

Today, nearly a million French people live with Alzheimer’s disease, making it the leading cause of dementia. An estimated 50 million people are affected worldwide. However, there is still no cure for this disease, which affects both patients and those around them. A scientific team However, I think I have found a way to limit the risks to develop it or at least to postpone its appearance and limit its effects. And that would go through the consumption of certain foods.

In early June, an American foundation specializing in research on fatty acids published in the journal Nutrients a study on the impact of omega-3 against Alzheimer’s disease. According to this work, one of them, docosahexaenoic acid or DHA, would have very positive effects.

Oily fish to repel disease

Results that remain to be consolidated since it is only a so-called “observational” study. Scientists studied the levels of DHA in the blood of nearly 1,500 seniors without dementia problems. According to their findings, people with a high rate had a 49% lower chance of developing the disease than those with low rates. Those who still suffer from it could hope for up to 4.7 more years in good health. Omega-3s would act in particular on the ApoE4 gene. People with this gene have nearly twice as likely to suffer from Alzheimer’s.

Omega-3s like DHA are not synthesized naturally by the body. They come from our food. They are particularly present in large quantities in certain oily fish and their oil. This reinforces the belief that fish is good for the brain. DHA is very present in cod liver and its oil, mackerel, sardines, trout roe, or salmon oil. More generally, the omega-3s contained in these fish are considered “good fats” which help fight cardiovascular disease.

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