Anti‑inflammatory diet and low blood pressure linked to Alzheimer risk

A Swedish long‑term study of 1,865 adults aged 60 and older, followed for up to 15 years, found that higher overall diet quality reduced dementia risk, with the strongest effect for diets low in inflammatory potential. Participants with elevated Alzheimer‑related blood biomarkers who adhered to an anti‑inflammatory diet had up to a 29% lower risk of developing dementia, including Alzheimer disease. Foods such as vegetables, fruit, nuts and whole grains were highlighted, while red and processed meats and sugary drinks were discouraged.

Separate analysis of 1.74 million health records showed that persistently low blood pressure increases the odds of later Alzheimer disease by a factor of 2.74, whereas high blood pressure raises risk by 1.57. The same data linked low pressure to higher stroke (35%) and heart‑attack (18%) risks. Medication adherence proved crucial; sartans and calcium‑channel blockers showed the highest compliance. Diabetes drugs SGLT2 inhibitors and GLP‑1 agonists were associated with 43% and 33% lower Alzheimer risk, respectively. Emerging tools such as AI‑driven retinal scans and wearable‑derived metrics are being explored for early detection, and new anti‑amyloid antibodies (donanemab, lecanemab) have become available in German clinics.