Three Foods That May Reduce Dementia Risk by 41%

A study published in Neurology suggests that consuming leafy greens, seafood, and nuts may reduce the risk of dementia by 41%, as these foods help combat anaemia, a condition linked to increased dementia risk. Anaemia, caused by low haemoglobin levels, affects oxygen delivery to the brain and is prevalent among older adults. The research, involving over 12,000 participants, found that those with anaemia were significantly more likely to develop Alzheimer's disease. The study highlights the importance of maintaining balanced haemoglobin levels, though it notes that further research is needed to understand the direct role of haemoglobin in dementia risk.