Dr. Isaacson’s tips: Nutritional advice
Guest blogger and Alzheimer’s expert Dr. Richard Isaacson provides nutritional advice1
People with Alzheimer's disease may benefit from using dietary strategies as part of a risk reduction and/or management plan. In the first post of a 3-part series, Dr. Isaacson provides five tips about dietary changes that can potentially help memory function and optimize brain health:
- Eat fish high in docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), such as mackerel, lake trout, herring, sardines, albacore tuna, and salmon. Nutritional supplements can also be used to complement diet
- Add a variety of fruits to your diet, such as raspberries, cranberries, acai, cherries, strawberries, tomatoes, pomegranates, oranges, grapefruits, apples, and red grapes. These are all great sources of valuable antioxidants
- Drink 1 or 2 cups of coffee early in the day, which has been shown to potentially be helpful when trying to fight Alzheimer’s disease
- Add additional vegetables to your daily diet, such as carrots, broccoli, beets, spinach, cabbage, artichokes, and Brussels sprouts
- Learn more about an available FDA-regulated medical food for the clinical dietary management of mild to moderate Alzheimer’s disease
Dr. Richard Isaacson is a board-certified neurologist. He is Associate Professor of Neurology (Education), and Director of the Alzheimer’s Prevention & Treatment Program at Weill Cornell Medical College/New York-Presbyterian Hospital. Dr. Isaacson is a paid expert consultant for Accera and is also on Accera’s Medical Advisory Board. For more information about Alzheimer’s from Dr. Isaacson, check out his book, The Alzheimer’s Diet, or visit his website www.TheADPlan.com.
