Anti‑inflammatory diet cuts dementia risk, while low‑carb diets may raise heart disease risk

A 15‑year study of 1,865 Swedish seniors published in JAMA Network Open found that an anti‑inflammatory eating pattern – akin to the Mediterranean diet and rich in leafy greens, colorful fruits, nuts, whole grains, coffee, tea and olive oil – lowered the risk of dementia by up to 29%, even among participants showing early brain changes. The researchers said, “These findings are incredibly compelling and frankly hopeful,” according to Dr. Liron Sinvani.

An analysis of dietary surveys from roughly 200,000 health professionals over three decades, released in the Journal of the American College of Cardiology, showed that low‑carbohydrate diets increased heart‑disease risk by 14% when the carbs were refined or unhealthy, but reduced risk by 15% when the carbs came from whole grains. The study’s lead author, Zhiyuan Wu, emphasized, “Our main message is that diet quality matters most.” Both studies stress that overall diet quality, rather than simple macronutrient restriction, is key to protecting brain and heart health.