A new study found a correlation between eating a Mediterranean diet and lower risk of brain damage. A Mediterranean diet is made up of mostly vegetables, legumes, fruits, fish and monounsaturated fatty acids like olive oil with moderate amounts of alcohol.
The study ran for six years and showed that the participants who most closely followed a Mediterranean diet were 36% less likely to have areas of the brain with damage compared to the participants who least followed a Mediterranean diet.
The studies author Nikolaos Scameas, MD from Columbia University Medical Center in New York pointed out that previous research has showed that a Mediterranean diet may lower the risk of Alzheimer’s disease as well or extend the life of someone with the disease.
The study was supported by the National Institute of Health and will be presented at the American Academy of Neurology’s annual meeting in Toronto this April.
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