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A groundbreaking study led by the Glenn Biggs Institute for Alzheimer’s & Neurodegenerative Diseases at UT Health San Antonio, in collaboration with Boston University School of Medicine and the Framingham Heart Study, has revealed a striking connection between inflammatory dietary habits and an increased risk of dementia. The research, published in Alzheimer’s & Dementia, found that individuals with higher scores on the Dietary Inflammatory Index (DII) were at an 84% higher risk of developing dementia compared to those who followed anti-inflammatory diets.
Dementia, including Alzheimer’s disease (AD), is a growing global health concern. The World Health Organization estimates that the number of dementia cases will reach 152 million by 2050, placing immense strain on healthcare systems and caregivers. Despite advancements in drug therapies, preventive measures for dementia remain largely elusive. This study offers a new insight into how diet could play a crucial role in reducing dementia risk.
The DII is a standardized tool used to measure the inflammatory potential of a person’s diet. It evaluates the intake of nutrients, bioactive compounds, and food components known to either promote or reduce inflammation. Diets rich in pro-inflammatory foods, such as those high in saturated fats, processed carbohydrates, and certain oils, have been linked to systemic inflammation, which may contribute to neurodegenerative diseases, including dementia.
In the study, researchers analyzed data from the Framingham Heart Study’s Offspring cohort, which included 1,487 participants aged 60 and older, all free of dementia at the study’s start. Participants’ dietary habits were assessed through food frequency questionnaires (FFQs) collected over three examination periods spanning from 1991 to 2001. Over a median follow-up period of 13 years, 246 participants developed dementia, including 187 diagnosed with Alzheimer’s disease.
The results were striking: for every unit increase in the DII score, the risk of developing all-cause dementia rose by 21%, and the risk of Alzheimer’s disease dementia increased by 20%. Participants with the highest DII scores—indicating the most pro-inflammatory diets—were found to have an 84% higher likelihood of developing dementia compared to those with the most anti-inflammatory diets.
The study’s findings suggest that diets high in pro-inflammatory foods may promote neurodegenerative processes, likely through chronic inflammation that exacerbates brain inflammation and amyloid-beta plaque formation, a hallmark of Alzheimer’s disease. Conversely, anti-inflammatory foods such as omega-3 fatty acids, vitamins, and fiber have been shown to reduce systemic inflammation and may help protect against cognitive decline.
These results align with previous research showing that anti-inflammatory diets, such as the Mediterranean and MIND diets, can slow cognitive decline and lower dementia risk. In particular, the PREDIMED trial demonstrated that Mediterranean-style diets, rich in anti-inflammatory nutrients, can improve cognition and brain health.
While this study is observational and cannot establish direct causality, the findings strongly suggest that dietary interventions emphasizing anti-inflammatory foods could be an effective long-term strategy for reducing dementia risk. Incorporating DII assessments into dietary guidelines could also help identify individuals at risk and inform targeted public health strategies.
As dementia continues to rise, adopting anti-inflammatory dietary habits may become an essential preventive measure. More research will be needed to further explore how specific nutrients and dietary patterns can influence brain health and potentially reduce the burden of dementia worldwide.
For more information, see the study by Debora Melo van Lent et al., Association Between Dietary Inflammatory Index Score and Incident Dementia, published in Alzheimer’s & Dementia (2024). DOI: 10.1002/alz.14390.
