A DIET high in unsaturated, unhydrogenated fats such as vegetable products and some oils may help lower the risk of Alzheimer’s disease but antioxidant vitamins have no such protective effect, according to two separate studies.
Doctors at Rush-Presbyterian-St. Luke’s Medical Center in Chicago said they reached their conclusions on the fat question after examining 815 people aged 65 and older who did not have Alzheimer’s at the start of a nearly four-year study.
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