Dietary fats exert a significant influence on Alzheimer's Disease (AD) and dementia. Certain fats, like saturated and trans fats commonly found in processed foods, are linked to increased inflammation and oxidative stress in the brain, potentially accelerating cognitive decline. In contrast, unsaturated fats, particularly omega-3 fatty acids abundant in fish, nuts, and seeds, offer protective benefits by reducing inflammation and supporting healthy brain cell function.
Optimizing fat intake with a focus on reducing saturated and trans fats while increasing unsaturated fats could play a pivotal role in mitigating the risk of Alzheimer's and dementia. This dietary approach not only supports overall brain health but also underscores the importance of making informed choices to preserve cognitive function as we age.
Jun Hua
Johns Hopkins University , United States
Nazneen N Dewji
Cenna Biosciences Inc, United States
Jacqueline London
Paris Diderot University, FranceSubmit your abstract Today
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