Posted on 12/22/2024 6:20:14 AM PST by ConservativeMind
Higher scores on the Dietary Inflammatory Index (DII) are associated with an increased incidence of all-cause dementia and Alzheimer's disease (AD) dementia.
Diet has been identified as a potential avenue for reducing dementia risk. Previous observational studies have linked anti-inflammatory diets, such as the Mediterranean and MIND diets, with slower cognitive decline and lower dementia risk.
The DII is a standardized tool that quantifies the inflammatory potential of diets by analyzing nutrients, bioactive compounds, and food components. Prior studies have suggested that higher DII scores are associated with systemic inflammation, which is separately understood to contribute to neurodegenerative processes.
Researchers utilized data from the Framingham Heart Study (FHS) Offspring cohort to analyze dietary data, dementia incidence, and Alzheimer's disease diagnoses over a median follow-up period of around 13 years.
DII scores were calculated for 36 dietary components, which were categorized as either anti-inflammatory (e.g., fiber, vitamins A, C, D, E, omega-3 fats) or pro-inflammatory (e.g., saturated fats, total energy intake, and carbohydrates). Higher positive scores indicated more pro-inflammatory diets.
Of the 1,487 participants, 246 developed all-cause dementia, including 187 cases of Alzheimer's disease. Participants with higher DII scores, indicating pro-inflammatory diets, had significantly increased risks of both all-cause and AD dementia.
For every unit increase in the DII score, the risk of all-cause dementia rose by 21%. A similar increase in DII scores was associated with a 20% higher risk of AD dementia.
When participants were grouped based on their DII scores, those with the most pro-inflammatory diets were 84% more likely to develop all-cause dementia compared to those with the most anti-inflammatory diets.
Chronic inflammation may exacerbate brain inflammation and promote amyloid-beta plaque formation, a hallmark of Alzheimer's disease.
Anti-inflammatory nutrients, like omega-3 fatty acids and flavonoids, may counteract these effects by reducing cytokine production and supporting brain health.
(Excerpt) Read more at medicalxpress.com ...
Tha KS I will check that diet out-
My wife and I enjoy three meals a day, as we always have. However, it’s simply a habit. We eat by the clock, not when we are hungry.
I think we could easily get by with lunch and dinner. I was wondering about a spoonful or two of medium chain triglycerides (MCT) oil in the morning. Then lunch when hungry. The morning fast, other than the MCT oil, might cause the brain to be fueled by ketones rather than glucose. Carbs/glucose being inflammatory. That’s my general understanding, but it’s all pretty vague pseudo-science to me. Still, might be worth a try.
I remember “The Joy of Cooking” provided a recipe for Catsup.
2 sodas a day, mor ing and night, water inbtween- the rest is meat diet, very little bread. A few veggies home grown, canned. Don’t eat out hardly at all, very rarely only eat 2 meals a day- always have for as long as I can remember. Used to drink 6 pack soda per day- don’t wanna quit altogether as I’m no quitter. Besides, if I quit the 2 sodas, I won’t know what I died from.
“red meat” ?? BullS! Lost me there. This is nothing but a vegan push towards eating bugs.
I suspect CoupFlu vaxx makers....
Just stick to the Dr. Swain diet and you’ll be fine.
The Dr. Swain diet is, “If it tastes good, you can’t eat it.”
(It’s a joke son, I say a joke.)
“Inflammatory dietary habits linked to 84% higher risk of dementia”
It’s well known in the ‘alternative nutrition’ world that today’s carbs (not grandma’s carbs), and possibly seed oils, are highly suspected of giving people dementia (along with just about every other bad condition), which is why us life expectancy is dropping now*, DESPITE having virtually eliminated smoking. Anyway, it will be interesting to see what RFK has to say.
*I think that I read that.
“American life today, nobody can spend so many hours fixing meals from scratch.”
Batch cooking.
Cooking from scratch like people did back in the day is not necessary. Techniques and equipment have changed. Food choices have changed.
1. People cook their meals for the week on weekends and then pack them and freeze or refrigerate for the week.
2. But really, a home cooked meal can be very fast.
I fry a couple salmon filets (seasoned with a spice blend) in a teaspoon of leftover bacon fat. Pour green salad out of a bag and add something like spinach leaves or basil leaves, and a sliced green onion. Cut up fresh oranges or some other ripe fresh fruit. Toast a couple of pieces of sourdough bread, and spread with butter. The “bad” food here would be the salad dressing but you can get healthier dressing than what we use. Cooking time, including setting the table is less than 30 minutes. This exact dinner happens at our house twice a week.
I went on the Mediterranean diet 3 years ago. Went from 215 to a steady 180 at 6 feet tall. Expensive though. All fresh seafood and veggies. No sugar. Just 80+ dark chocolate. Cut out sugar and you’ll add years to your life
Not fair. Eating right is like living with “cogent dementia”.
Ha, your cook was scamming you. My grandma, born at the turn of the century, helped grandpa run their newspaper, helped work their cattle ranch, had a garden, raised a family and still had time for church and visiting. No hired hands except during hay baling.
If our 9 year old can pull off the perfect from scratch Thanksgiving, surely an adult can. Every year, I post on FR my Thanksgiving dinner timer including plenty of rest and visit time. Yes, longer than my usual half hour of hands on but it is a big holiday dinner. The year I was sick, our 9 year old made the entire shebang by herself, from scratch, homemade dough for pies and rolls, baked sweet potatoes out of the oven rather than a can and no nasty boxed stuffing.
I have always cooked from scratch even when I worked and had kids to raise but I don't do more than half an hour of actual hands on work. There are no El Monterey frozen burritos, Stouffer's frozen lasagna or Tyson dinosaur chicken nuggets in the freezer. There is 1 last ziplock baggie of homemade pork tamales so will have to make more all by my lonesome - it doesn't take all the cousins, in-laws and neighborhood. There are no Oreos or a box of Krispy Creams on the counter. We don't eat out (barf) so there are no Chinese takeout containers or leftover McDonald's in the fridge. There are a couple slices of leftover homemade pizza in the fridge. Sure, the dough was from already ground wheat and the Italian sausage was squeezed out of store bought casings and fried in grandma's old cast iron skillet and the mozz was store bought though there is some homemade ricotta in the freezer because I over heated a batch of yogurt. BTW, we can't afford a cook so my usual .72 cent qt of plain yogurt can be turned into a simple $1.25 8x8" cheesecake so try paying that at the bakery or a private chef's wages.
“ Who has the energy to make all meals from scratch every day?”
My wife and I and our kids. It’s just not that hard.
Half an hour is my limit of hands on with today’s scratch cooking. Sure, Thanksgiving and Christmas are the exceptions but the oven does most of the work so no big deal.
Even better, most of the oil can be subbed with water in lots of homemade salad dressing.
With all the salmonella recalls on lettuce, I’ve quit store bought. Tried 4 times planting lettuces and greens this past summer but each time the possum ate it the minute a bit of green began to show. He’ll outlive me. A few days ago I pulled the ginger up so know he doesn’t like that or maybe everything needs to be grown off the ground in containers (naw, too lazy).
Hold my Almond Joy while I read this.
Well, in defense of our nice cook lady, my mother authored a popular cook book, my father was associated with 2nd biggest kingdom in India prior to independence from British Raj, and food menu’s were quite elaborate at our house. Even the Queen liked to visit our house for dinners because she was well aware of my mother’s cooking skills.
I commend you for all that cooking from scratch. I spent too many hours at Royal Oaks CC playing golf in Washington state. The food in the club house there was all made from scratch by highly skilled chefs who worked for the club.
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