An editorial authored by Mayo Clinic neurologist David Knopman, M.D. was published today in the Journal of American Medicine (JAMA). The editorial, Mediterranean Diet and Late-Life Cognitive Impairment, discusses the results of two new studies on the Mediterranean-type diet and its association with a reduced incidence of Alzheimer’s disease. A Mediterranean-type diet is one high in plant foods and fish, with olive oil as the primary source of monounsaturated fat, low to moderate intake of wine and low intake of red meat and poultry.
Dr. Knopman notes that the studies provide “moderately compelling evidence that adherence to the Mediterranean-type diet is linked to less late-life cognitive impairment.” However, the findings “fit into a larger and potentially optimistic view of prevention of late-life cognitive impairment through application of as many healthy behaviors as possible, including diet… following a healthy diet does not occur in isolation.”