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The Mediterranean diet is generally characterized by high consumption of vegetables, fruits, cereals, legumes, seeds and nuts; moderate consumption of dairy products, fish and poultry, olive oil as the primary source of monounsaturated fats; low to moderate intake of wine with meals; and low intake of all kinds of meats and saturated fats. It has been touted by the United Nations as an “intangible cultural heritage of humanity” and has been associated with longer and healthier life and reduced premature death. There is growing evidence that high adherence to the Mediterranean diet, are associated with lower Alzheimer’s disease risk, as well as slower cognitive decline. A recent review of multiple studies on the Mediterranean diet (a meta analysis) showed that this dietary pattern seemed to cause benefit in multiple central nervous system aspects: it reduces the risk of mild cognitive impairment, depression, Parkinson’s Disease and stroke. The diet has been also associated with less brain lesions such as small strokes that eventually lead to cognitive impairment. But which constituents of the Mediterranean diet are responsible?
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