Swedish cohort study finds low‑inflammatory diet cuts dementia risk

Researchers followed about 1,900 adults aged 60 and older in Sweden for up to 15 years; 240 participants developed dementia during the period. Participants’ diets were repeatedly assessed and compared with blood biomarkers indicating Alzheimer’s‑related changes, neuronal damage and brain stress.

People with healthier dietary patterns, particularly those consuming foods with lower inflammatory potential, showed a lower risk of dementia. Among individuals with high‑risk biomarker levels, a low‑inflammatory diet was associated with up to a 30% reduction in relative dementia risk. The study evaluated diet quality using Mediterranean‑style adherence, general healthy‑eating guidelines, and inflammatory potential scores.

The authors note the research is observational and cannot prove cause‑and‑effect, but the findings suggest that chronic low‑grade inflammation may be a pathway through which diet influences brain health even after early disease‑related changes have begun.