Diet May Lower Risk of Cognitive Impairment,

Mayo Clinic Researchers Find

Tuesday, January 25, 2011

ROCHESTER, Minn. — Mayo Clinic researchers found that the prevalence of mild cognitive impairment decreased with an increase in the consumption of monounsaturated and polyunsaturated fatty acids. Monounsaturated fatty acids are commonly found in olive oil and canola oils, and polyunsaturated fatty acids, such as Omega 3 or Omega 6 fatty acids, are commonly found in most varieties of nuts, seeds and fish. This study was published in the September issue of Journal of Alzheimer's Disease...