A recent study conducted by the Glenn Biggs Institute for Alzheimer’s & Neurodegenerative Diseases at UT Health San Antonio, Boston University School of Medicine, and the Framingham Heart Study has shed light on the connection between dietary habits and the risk of developing dementia. The research, published in Alzheimer’s & Dementia, revealed that higher scores on the Dietary Inflammatory Index (DII) are associated with an increased incidence of all-cause dementia and Alzheimer’s disease (AD) dementia.
According to the World Health Organization, dementia cases are projected to reach 152 million by 2050, putting a strain on caregivers and healthcare systems worldwide. While advancements in drug therapies have improved care for dementia patients, preventive measures are still lacking.
Diet has emerged as a potential avenue for reducing the risk of dementia. Previous studies have linked anti-inflammatory diets, such as the Mediterranean and MIND diets, to slower cognitive decline and lower dementia risk. The DII is a tool that quantifies the inflammatory potential of diets by analyzing nutrients, bioactive compounds, and food components. Higher DII scores have been associated with systemic inflammation, which is known to contribute to neurodegenerative processes.
The study analyzed data from the Framingham Heart Study Offspring cohort, consisting of 1,487 participants aged 60 or older who were free of dementia at baseline. Dietary information was collected through food frequency questionnaires administered during three examination cycles.
Participants with higher DII scores, indicating pro-inflammatory diets, were found to have a significantly increased risk of developing all-cause dementia and AD dementia. The study revealed that for every unit increase in the DII score, the risk of all-cause dementia rose by 21%, while the risk of AD dementia increased by 20%.
The findings suggest that dietary inflammation may contribute to neurodegenerative processes through systemic inflammation pathways. Chronic inflammation, fueled by diets high in pro-inflammatory components like saturated fats and processed carbohydrates, could exacerbate brain inflammation and promote the formation of amyloid-beta plaques, a hallmark of Alzheimer’s disease.
On the contrary, anti-inflammatory nutrients such as omega-3 fatty acids and flavonoids may help counteract these effects by reducing cytokine production and supporting brain health. Incorporating anti-inflammatory foods into one’s diet, as seen in studies like the PREDIMED trial, has shown improvements in cognition by reducing systemic inflammation.
While the study does not establish specific causality, the significant risk correlation between the highest and lowest DII scores underscores the importance of dietary interventions in reducing dementia risk. By emphasizing anti-inflammatory foods, individuals may lower their risk of developing dementia in the long term. Implementing DII-type assessments in dietary guidelines could help identify at-risk individuals and tailor nutrition strategies at a population level.
In conclusion, the study highlights the potential impact of dietary habits on dementia risk and underscores the importance of adopting anti-inflammatory diets for brain health. As research in this field continues to evolve, incorporating dietary recommendations into preventive healthcare measures could play a crucial role in mitigating the growing burden of dementia worldwide.
