Research Links High-Quality Plant-Based Diets to Lower Dementia Risk

A study published on October 8, 2024, in the journal Neurology examined the association between plant-based diets and the risk of Alzheimer's disease and related dementias.

The research involved 92,933 participants from diverse ethnic groups, including African American, Japanese American, Latino, Native Hawaiian, and white individuals, with an average starting age of 59. Over an average follow-up period of 11 years, 21,248 participants developed dementia.

The study evaluated three dietary patterns: overall plant food consumption, healthful plant-based foods, and less healthful plant-based foods.

Healthful options included whole grains, fruits, vegetables, vegetable oils, nuts, legumes, tea, and coffee. Less healthful options encompassed refined grains, fruit juices, potatoes, and added sugars.

consuming the most plant foods overall had a 12 percent lower risk of dementia compared to those consuming the least.

Those adhering to a healthful plant-based diet in the highest consumption group experienced a 7 percent reduction in dementia risk. In contrast, individuals eating the most less healthful plant foods faced a 6 percent higher risk. The study also assessed dietary changes over a decade.

Participants who shifted toward less healthful plant foods had a 25 percent higher dementia risk, while those moving toward healthier choices saw an 11 percent lower risk. The research did not specifically analyze vegetarian or vegan diets.

“We found that adopting a plant-based diet, even starting at an older age, and refraining from low-quality plant-based diets were associated with a lower risk of Alzheimer's and other dementias.”