Anti‑inflammatory diet linked to lower dementia risk and reduced heart‑disease mortality

A Swedish cohort of more than 1,800 adults aged 60 and older was followed for up to 15 years. Participants whose diets were low‑inflammation—characterized by higher intake of vegetables, fruit, nuts, legumes and whole grains and lower intake of sugary drinks, highly processed foods and red meat—had a 29% lower risk of developing dementia, especially among those with elevated blood markers of Alzheimer’s disease such as p‑tau217. The study, published in JAMA Network Open, was observational and cannot prove causation.

A separate analysis of United States National Health and Nutrition Examination Survey data examined 1,537 people with coronary artery disease. Researchers created a “gut‑health diet index” based on foods that support beneficial gut bacteria, including whole grains, fiber‑rich vegetables, avocado, green tea and coffee, while limiting refined grains and processed red meat. Higher scores were associated with reduced risk of death, although the association weakened after adjusting for other health factors, and diabetes appeared to modify the effect.

Both studies suggest that dietary patterns low in chronic‑inflammation may help mitigate risks of neurodegenerative disease and cardiovascular mortality, but further randomized trials are needed to establish causality.