The combination of certain products increases the risk of developing dementia

It is known that good nutrition reduces the likelihood of developing age-related dementia. Many studies have shown that diets rich in green leafy vegetables, berries, nuts, whole grains and fish play an important role in preventing neurodegenerative diseases. However, scientists from the University of Bordeaux (France) have found that it is important not only the total amount of certain products in the diet, but also their combination. 

The study involved 209 people with dementia and 418 people with no brain dysfunction. The mean age of the participants was 78 years. In the survey, the subjects were asked what foods they ate during the year and with what frequency - from once a month to four or more times a day. The overall diet of the participants with and without dementia was found to be similar, with the main differences being the combination of foods that the participants ate during the same meal. 

Thus, it turned out that volunteers from both groups often included meat of deep processing: sausages, pâtés, smoked meats. However, patients diagnosed with dementia combined them with bread, potatoes, cookies, cakes and alcohol. At the same time, people with healthy brains usually ate meat products along with vegetables, fruits and seafood. 

In addition, the diet of those without dementia was found to be more varied and rich in vegetables, fruits, nuts, poultry and seafood, while that of those without dementia was more "monotonous" and included more bread, potatoes and sweets.