Picky Eating to Slow Alzheimer's

The idea here is to cut back on food containing the amino acid methionine. This simple dietary measure seems to reverse cognitive impairment in mice, enabling them to function normally again. The researchers at Temple University School of Medicine who saw this effect suggest that avoiding foods high in methionine might improve memory in patients in the early to moderate stages of Alzheimer's disease. Foods high in methionine include red meats, some types of fish, beans, eggs, garlic, lentils, onions, yogurt and seeds. In their study, the investigators put one group of mice on a high methionine diet and another group on a regular, healthy mouse diet. After three months, they switched half the mice on the high methionine diet to a healthy diet. After two months on the regular diet, they found a complete reversal of cognitive impairment they had seen earlier in this group of mice. The investigators noted that to slow progression of Alzheimer’s in humans, both physical and mental exercises are needed in addition to dietary changes.

My take? In the body, methionine leads to the production of homocysteine, a toxic amino acid linked to heart attacks and strokes. Some evidence suggests high homocysteine levels can double the normal risk of developing Alzheimer's. Blood levels of homocysteine tend to be highest in people who eat a lot of animal protein and consume few fruits and leafy vegetables, which provide the B vitamins that help rid the body of homocysteine. Reducing your intake of foods high in animal protein can help lower homocysteine levels. My anti-inflammatory diet limits total protein intake to between 80 and 120 grams (three to four ounces) daily from fish, beans, whole soy and reduced-fat dairy products. Alzheimer's is among the diseases linked to chronic inflammation.