Swedish Study Links Anti‑Inflammatory Diet to 30% Lower Dementia Risk

Researchers in Sweden conducted a longitudinal study of nearly 1,900 adults over up to 15 years and found that dietary patterns with low inflammatory potential were associated with a relative reduction of up to 30% in the risk of developing dementia. The protective effect was observed even among participants who carried biological markers indicating higher susceptibility to Alzheimer’s disease, cellular damage, or oxidative stress.

The diets associated with the lower risk emphasized vegetables, fruits (especially berries), whole grains, legumes, nuts, fish rich in omega‑3, and extra‑virgin olive oil, while limiting red and processed meats, butter, high‑fat cheeses, fried foods, ultra‑processed items, sweets, and sugary drinks. The researchers note that the study is observational and does not prove causation, but it suggests that an anti‑inflammatory eating pattern—similar to the MIND diet, which blends Mediterranean and DASH principles—remains relevant for brain health even after early biological changes have begun.