A new study conducted by researchers from Massachusetts General Hospital, Brigham, Harvard T.H. Chan School of Public Health, the Broad Institute of MIT, and Harvard University indicates that following a Mediterranean diet rich in olive oil, fish, vegetables, and fruits may reduce the risk of dementia. The study, published in Nature Medicine, found that individuals genetically predisposed to Alzheimer’s disease benefited more from adhering to the Mediterranean diet, showing a greater reduction in dementia risk compared to those less genetically susceptible. The research analyzed data from thousands of participants over several decades, assessing long-term dietary patterns, blood metabolites, and genetic risk factors, particularly focusing on the APOE4 gene variant, a strong genetic risk factor for Alzheimer’s. Results showed slower cognitive decline and lower dementia incidence among those following the diet, especially in those carrying two copies of the APOE4 gene.

These findings suggest that dietary strategies, especially the Mediterranean diet, can significantly impact metabolic pathways linked to cognitive health and help reduce genetic risk for Alzheimer’s disease.