A recent study highlights the significant influence of dietary habits on the risk of developing depression and Alzheimer’s disease (AD), emphasizing the interplay between nutrition, mental health, and cognitive decline.
Researchers at Edith Cowan University have found that adopting a healthy diet can mitigate the detrimental effects of depressive symptoms on blood biomarkers linked to AD. These biomarkers are measurable molecules that indicate disease progression. The Mediterranean diet, which prioritizes plant-based foods, olive oil, and whole grains, has reduced cognitive decline risk. In contrast, the Western diet, rich in processed foods and sugars, is associated with increased susceptibility to neurodegeneration.
Dr. Samantha Gardener notes that “
With Alzheimer’s affecting approximately 50 million people globally and projections suggesting an increase to 152 million by 2050, addressing modifiable risk factors is crucial. Depression, present in half of AD cases, can accelerate cognitive decline, with nearly 40% of older individuals with depression progressing to AD within 27 months. Prevention strategies should, therefore, focus on dietary and lifestyle modifications.
Currently, no definitive cure for AD exists, but slowing disease progression can significantly reduce its impact. Dr. Gardener emphasizes that “studies have identified 14 modifiable risk factors that affect 45% of dementia cases. Five of them—hypertension, obesity, alcohol consumption, depression, and unhealthy diet—can be adjusted through diet.” Additionally, maintaining physical activity and ensuring quality sleep can lower dementia risk, potentially preventing nearly half of all cases.
