The foods you eat and when you eat them can help reduce your risk for cognitive disease.
New research suggests that a healthy and strategic diet can be a powerful tool when it comes to protecting your brain and preventing diseases like Alzheimer’s and dementia. Dr. Richard Isaacson, the director of the Alzheimer’s Prevention Clinic at Weill Cornell Medical Center and brain health researchers Max Lugavere share highlights from recent studies that illustrate potential benefits, even for individuals who have genetic risk factors for cognitive decline.
What to Eat: Tea
A new study from Singapore links tea drinking with a lower risk of developing a cognitive disorder such as dementia. Individuals with a genetic risk for Alzheimer’s had an even lower risk, up to 86 percent less. Get the benefits by drinking any tea brewed from tea leaves, such as black, green, or oolong. The antioxidant compounds in tea may help protect the brain from neurodegeneration and vascular damage.