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New study by five UK universities finds the risk may be cut by up to a quarter.
Fresh research into the effect of a Mediterranean diet on dementia as found that it may reduce the risk of developing the condition by close to a quarter.
The two-year study, led by Newcastle University, analysed the effect of the diet of seafood, whole grains, nuts, fruit and vegetables on the illness.
Enjoying a Mediterranean-style diet from a region known for its good health and longevity has long been widely viewed as a balanced way of eating.
The latest research also involved Queen’s University Belfast, University of Exeter, the University of East Anglia and the University of Edinburgh.
And significantly, the findings suggest that eating in a more Mediterranean way may even reduce the likelihood of developing dementia in those with a higher genetic predisposition.
Analysis of data from more than 60,000 older adults in the UK explored those who followed the diet and those who did not
The results showed that over a nine-year period those who stuck to a Mediterranean diet had a 23% reduced risk of developing dementia.
Dr Claire McEvoy, Senior Lecturer in Nutrition and Ageing Research from Queen’s University, said: “Most people are unaware that keeping a healthy diet and lifestyle can protect memory and thinking abilities during ageing.
“This important study shows that eating more vegetables, fruits, whole grains, fish and olive oil and less processed food, sugary food and red meat, could help to reduce the risk of future dementia in our UK population.”
Dr Oliver Shannon, Lecturer in Human Nutrition & Ageing, and lead author on the study from Newcastle University, said: “Dementia impacts the lives of millions of individuals throughout the world, and there are currently limited options for treating this condition.”
