Published: 02 February 2015

How diet can reduce the risk of dementia

Research reveals it may be possible to protect the health of your brain through eating well and following a few simple guidelines.

‘How to reduce the risk of dementia’ is co-authored by Surrey Professor Margaret Rayman, and Surrey ex-students Katie Sharpe, Vanessa Ridland (both registered dieticians) and Patsy Westcott (health writer and nutritionist).  The authors uncover the science behind the food and nutrients most likely to keep dementia at bay, and have produced an evidence-based cookbook based on these beneficial ingredients. This will help readers to make appropriate dietary choices to reduce their dementia risk.

“I have personally seen, as have my co-authors, the devastating effect that dementia can have on people’s lives,” said Professor Rayman. “With nearly 36 million sufferers worldwide and 7.7 million new cases of dementia every year, there’s an urgent need for prevention.

“Yet, according to a YouGov poll commissioned by Alzheimer’s Society, one in five people don’t realise that they can reduce their risk of dementia by simple lifestyle changes. Reducing risk factors by 10-25 per cent with obvious links to diet could potentially prevent an estimated 1-3 million cases globally.

“I think there’s a lack of awareness that people can potentially reduce their own risk of developing the condition by making some relatively simple dietary and lifestyle changes. It’s my hope that our book will empower more people to alter their eating patterns – it presents the reader with practical, achievable dietary advice.”

You will discover:

  • Why a healthy dietary pattern can reduce the onset of dementia, including fish, olive oil, citrus fruit, berries, pistachio nuts, beetroot, other fruits and vegetables, red wine and grape products, high-flavanol cocoa, vitamins B, C and E, monounsaturated fatty acids and long-chain omega-3 fatty acids
  • How the best available evidence suggests that a healthy diet is more beneficial than supplements
  • Why non-nutrient compounds, such as those that give foods their colour, taste, texture and aroma, are vitally important to brain health
  • How the synergy between different foods results in the whole diet being greater than the sum of its parts


Why not also discover Professor Rayman’s input into a cookbook to help prevent prostate cancer.