
Anti-inflammatory eating linked to lower dementia risk, new study finds
A Swedish study of over 1,800 people aged 60+ followed for up to 15 years found that diets with lower inflammatory potential—rich in vegetables, fruits, nuts, legumes and whole grains and lower in ultraprocessed foods, sugary drinks and red meat—were linked to a reduced dementia risk, including among participants with higher Alzheimer’s biomarkers like p-tau217. While observational and not proof of causation, the findings support a broader brain-health pattern: pair a whole, minimally processed diet with lifestyle factors like physical activity and vascular health, leaning toward Mediterranean-style eating for potential cognitive benefits.












