In this paper we will examine nutritional
components that may cause AD and discuss
preventative strategies. Studies indicate an
association between dietary intake and AD.
There is evidence that the intake of a number of
nutrients such as vitamins E and C, folate, and
polyunsaturated fatty acid (omega-3 fatty acid)
and monounsaturated fatty acids may lower the
risk of developing AD, or slow the progression
of the disease. By contrast, a high intake of
saturated fat, or even a moderate intake of trans
fat may increase the Alzheimer’s risk two-to-
three fold. Epidemiological and clinical data
suggest that persons with high cholesterol levels
and elevated homocysteine levels are also a