Mediterranean Diet and Late-Life Cognitive Impairment
A Taste of Benefit
- David S. Knopman, MD
- Author Affiliations: Department of Neurology, Mayo Clinic, Rochester, Minnesota.
Since this article does not have an abstract, we have provided the first 150 words of the full text.
- KEYWORDS:
- AGING
- ALZHEIMER DISEASE
- CARDIOVASCULAR DISEASES
- COGNITION DISORDERS
- DEMENTIA
- DEMENTIA, VASCULAR
- DIET
- DIET, MEDITERRANEAN
- RISK FACTORS
The Mediterranean-type diet, a diet high in plant foods (such as fruits, nuts, legumes, and cereals) and fish, with olive oil as the primary source of monounsaturated fat and low to moderate intake of wine, as well as low intake of red meat and poultry, has been associated with a number of healthful outcomes including reduced risk of cardiovascular disease, cancer, and mortality.1 In 2006, Scarmeas et al2 reported that adherence to the Mediterranean-type diet was associated with a reduced incidence of Alzheimer disease (AD). This study was greeted with a feeding frenzy of media and public attention.3 However, a single study reporting an association must be replicated to assess its generalizability.
In this issue of JAMA, 2 articles4,5 report the results of studies designed to replicate and expand that initial report. The article by Scarmeas and colleagues4 evaluated the association of …
