Aspen Institute speaker: Go vegan to reduce Alzheimer’s risk
IF YOU GO
What: Presentation on Alzheimer’s risk
When: Wednesday, 6 to 7 p.m.
Where: Paepcke Auditorium
Eating a bunch of meat and cheese is like adding bullets to a gun’s chamber for Russian roulette when it comes to Alzheimer’s disease, according to a clinical researcher and health advocate who is speaking at the Aspen Institute on Wednesday.
Dr. Neal Barnard said Monday that people who want to drastically reduce their risk of Alzheimer’s disease must go vegan. A plant-based diet free of animal products is the cornerstone of seven guidelines developed by Barnard and other international researchers in 2013 to reduce the risk of Alzheimer’s.
“The time to adopt it is the time you hear about it,” Barnard said Monday in a telephone interview from his Washington, D.C., office. “So the time to adopt is now. That’s the bottom line.”
By age 85, nearly half of Americans will have Alzheimer’s disease, he said. Research over the past 20 years shows a close tie between Alzheimer’s and consumption of saturated fats found in meat and dairy products and trans fats found in snacks and fried foods, according to Barnard.
The Chicago Health and Aging Project started observing people’s diets in 1993, and a decade later, published findings that show people who ate the most saturated fats and trans fats had between 2 and 3.5 times greater chance of getting Alzheimer’s than those who consumed the least amount of saturated and trans fats, Barnard said.
The study indicated that foods that are good for the heart are good for the head.
“Just those initial findings suggested it’s very much like a heart-healthy diet,” Barnard said. “The things that are going to raise your cholesterol and are harmful to the heart — in other words the saturated fat and trans fat — they also seem to drive Alzheimer’s.”
Health care giant Kaiser Permanente researched if cholesterol was bad for the brain.
“They found that if you have a high cholesterol, your risk of getting Alzheimer’s was much greater,” Barnard said.
He believes the research is conclusive that the 92 percent of Americans eating a meat-based diet are asking for trouble.
“If you’re following the typical American meat-based diet, your likelihood of having heart disease now and Alzheimer’s disease later is extremely high,” Barnard said. The typical American is showing signs of heart disease by the time they are a teenager, he added.
Switching to a diet free of animal products will prove beneficial at any age, though there is “definitely a point” where the memory loss associated with Alzheimer’s cannot be reversed, he said.
“You’re not going to live forever, but you’re going to have life breathed back into your body while you’re here,” Barnard said.
Barnard is an adjunct associate professor of medicine at George Washington University School of Medicine in Washington, D.C., and president of the Physicians Committee for Responsible Medicine.
The guidelines he helped create aren’t completely about avoiding specific foods. Various studies also show that including certain dietary items can reduce the risk of Alzheimer’s.
“The people that had the most vitamin E in their diets had about a 50 percent reduction in the risk of Alzheimer’s,” Barnard said. The vitamin E should come from foods such as nuts, green leafy vegetables and whole grains rather than supplements, according to the guidelines.
The right exercise also is beneficial, Barnard said, but it cannot take the place of a proper diet.
Barnard will talk more Wednesday about the guidelines to reduce the risk of Alzheimer’s and how to convert to a diet free of animal products. His presentation will be at Paepcke Auditorium from 6 to 7 p.m. The ticket price is $20.
The presentation is part of the Murdock Mind, Body, Spirit Series at the Aspen Institute.
Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.
Natalie Tsevdos, who is in charge of inspecting roughly 116 food establishments located in the city of Aspen, said violations typically are corrected on-site.