This Popular Vegan Practice Can Help You Dodge Alzheimer’s Disease
Vegans and vegetarian have a healthy practice that may significantly factor into the prevention of Alzheimer's Disease. The research is blantantly clear that juicing may prevent degenerative and debilitating disease.
Of the estimated 5.5 million Americans living with Alzheimer's dementia in 2017, an estimated 5.3 million are age 65 and older and approximately 200,000 individuals are under age 65 having younger-onset Alzheimer's.
You Can Protect Yourself From Alzheimer's
Growing evidence suggests many polyphenols, the most abundant dietary antioxidants in fruits and vegetables, possesses stronger neuroprotection against hydrogen peroxide mediated Alzheimer’s disease than antioxidant vitamins.
Juicing As Protection for Alzheimer’s Disease
A study published in the American Journal of Clinical Nutrition, tested whether consumption of fresh fruit and vegetable juices, containing a high concentration of polyphenols, decreases the risk Alzheimer’s disease in the Kame Project cohort, a population-based prospective study of 1836 Japanese Americans in King County, Washington, who were dementia-free at baseline (1992–1994) and were followed through 2001.
The subjects were followed from 1992 to 2001, as part of the Ni-Hon-Sea Project, a cross-cultural study of prevalence and incidence rates of Alzheimer’s disease and vascular dementia among Japanese populations living in Hiroshima, Japan; Oahu, Hawaii; and the metropolitan area of Seattle, Washington
All participants were interviewed by trained interviewers using highly structured Cognitive Abilities Screening Instrument (CASI). Neuropsychologic evaluation was conducted by a trained psychometrist using the Consortium to Establish a Registry for Alzheimer’s Disease criteria. At baseline interview, researchers used a food frequency questionnaire developed for Asian populations to obtain usual dietary intake of food, including tea, wine, and fruit and vegetable juices.
Intake of antioxidant vitamins was assessed Tea, wine, and juice drinking were classified as “less often than once per week,” “once or twice per week,” and “three times or more per week.” Additional models were run adjusting for years of education and other potential confounders. Researchers also adjusted for dietary intake of vitamins C, E, and β-carotene to examine whether the associations between juices, tea, and wine and Alzheimer’s disease may be attributable in part to intake from food. Other variables, including history of chronic vascular diseases, cancers, self-rated health status, birthplace, place of education, and usual eating preference, did not appreciably alter the risk estimates and were not adjusted for in our final analyses. Stratified analyses by years of education, smoking status, tea-drinking frequency, regular physical activity (yes/no), and total fat intake were conducted.
The study concluded that fruit and vegetable juices may play an important role in delaying the onset of Alzheimer’s disease, particularly among those who are at high risk for the disease. These results may lead to a new avenue of inquiry in the prevention of Alzheimer’s disease.
“We found that subjects with a high intake frequency of fruit and vegetable juices had a higher dietary intake of vitamin C. However, dietary intakes of vitamins C and E and β-carotene were not related to the risk of Alzheimer’s disease, and the inverse association between juices and Alzheimer’s disease was strengthened after adjustment for antioxidant vitamins.”
— Lizzie Bennett (@SimpleTruthful) January 2, 2014
— eFitDiet (@efitdiet) October 19, 2017