Dementia and Geriatric Cognitive Disorders 2010 June; 29(5): 413–423.
Published online 2010 May 22. doi: 10.1159/000305099
Vegetables, Unsaturated Fats, Moderate Alcohol Intake, and Mild Cognitive Impairment
See (in Discussion) :
“Our findings are consistent with those of other investigators. High vegetable intake was associated with a slower rate of cognitive decline in the Chicago Health and Aging Project ; high intake of β-carotene, flavonoids, vitamins C and E, thiamine, and folate from dietary fruit and vegetables was associated with a lower risk of AD in the Rotterdam Study  and with better Mini-Mental State Exam (MMSE) scores …Our observation of associations of higher intake of vegetables and of higher MUFA:SFA and (MUFA + PUFA):SFA ratios with a-MCI is interesting and raises questions about the role of dietary factors in the pathogenesis of MCI and AD.” (read the article: at Pubmed)