How do you know what these factors are so you can reduce your total risk?
Since the majority are related to what you put in your mouth, any long-term solution must involve fundamental changes to your diet.
The contributory factors include:
- A genetic predisposition
- Lack of antioxidant nutrients
- Lack of omega-3 fats
- Excessive stress and elevated cortisol
- Poor blood sugar control and excess carbs
- Raised homocysteine
- Lack of B vitamins
- Indigestion and/or malabsorption
- Poor circulation.
Aside from a genetic predisposition, each of these can be prevented and these prevention steps form the basis of my Alzheimer’s Prevention Diet. But be aware that having a genetic predisposition, such as having the ApoE4 gene, on its own is not enough to cause the disease. Only one in a hundred cases of Alzheimer’s are ‘caused’ by the extremely rare familial pre-senilin genes causing very early onset Alzheimer’s.
An inflammatory issue?
It is highly likely that both cardiovascular disease and Alzheimer’s result at least in part from the same or a similar disease process. In cardiovascular disease the arteries become inﬂamed and damaged. A similar process occurs in the brain in Alzheimer’s disease. Often, the two diseases occur together. A review carried out at New York University’s neurology department highlights the fact that at least a third of patients with Alzheimer’s also have some degree of vascular disease. Not only does the presence of cardiovascular disease greatly increase the chances of getting Alzheimer’s, especially if you happen to have the ApoE4 gene,1 but many causative factors apply to both conditions.
It’s one of those chicken or egg situations. For example, having vascular disease tends to speed up the memory loss associated with Alzheimer’s. Once cardiovascular disease is present, blockages in arteries may lead to a poor supply of key nutrients to the brain – a condition known as cerebrovascular disease. And without a good supply of antioxidants, brain cells become more vulnerable to damage from free radicals, rogue molecules produced by combustion, for example from frying foods or smoking. ......
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