Using Diet to Help Seniors Slow the Progression of Alzheimer’s
September 28, 2009 in Nursing Home - Rehab - Skilled Nursing by Kristin Sullivan
By Kristin Sullivan
At Massachusetts-based Senior Living Residences, Boston University adjunct research assistant professor of neurology Nancy Emerson Lombardo, PhD, has developed a cognitively protective diet and nutrition program called Memory Preservation Nutrition, which is said to help slow the progression of Alzheimer’s disease.
“Integrating information from hundreds of studies looking at the connections between diet, cognitive health, aging, and Alzheimer’s disease and its related risk factors, the Memory Preservation Nutrition program seeks to improve brain function, decrease the risk of developing Alzheimer’s disease, and slow down the progression of Alzheimer’s disease for an individual who has already been diagnosed,” says Dr. Lombardo.
The Journal of the American Medical Association recently reported findings from a comprehensive study that found that those who adhered to a Mediterranean diet, similar to the one Lombardo has developed, had a 32 to 40 percent lower risk of Alzheimer’s disease than their peers.
“The main foods that are indicated through the Memory Preservation Nutrition program include fresh fruits and vegetables, especially leafy green vegetables, specific spices, whole grains, and foods containing omega-three fatty acids,” Lombardo explains. “The Memory Preservation Nutrition program also focuses on reducing cholesterol and substituting healthy fats (omega 3 and mono-unsaturated fats) for saturated and Trans fats foods.”
The program is used for all meals served at Senior Living Residences. A typical day might start with a breakfast of whole grain cereal sprinkled with cinnamon or berries, as well as fruit or vegetable juice with coffee or green tea, Lombardo says. Lunch, the main meal of the day, might include low-sodium soup, brown rice, broiled fish and cooked carrots, with a dessert of fresh fruit or apple crisp. A typical dinner might include lentil soup, whole wheat pizza and a mesclun or romaine salad.
“Research shows that a diet that is rich in antioxidants and plant nutrients, especially green leafy vegetables, berries and other vegetables, fruits and certain spices, fish and other sources of omega 3’s, whole grains and low in saturated and trans fats, sugar, unhealthy processed foods, and red meats, reduces our risk of both cognitive decline and Alzheimer’s disease; the same program can slow cognitive decline in persons already diagnosed with Alzheimer’s disease,” Lombardo says. “The mechanisms involved in the Memory Preservation Nutrition program’s mode of action include reducing inflammation and avoiding spikes in blood sugar, along with protecting delicate neurons from oxidative stress, and reducing levels of the problem protein beta amyloid.”
Anecdotal evidence indicates that the program is already helping, Lombardo says. In the meantime, the community is on the cutting edge of memory care.
“Senior Living Residences is ahead of the curve in adopting the Memory Preservation Nutrition program, which is itself visionary,” Lombardo says. “As Americans, including some physicians, are becoming more aware everyday that their health, including the health of their minds, is closely tied to nutrition, more and more prospective residents and their families, will be demanding healthier food that has been hitherto fore the fare in typical assisted living and long term care settings.”
For more information on Senior Living Residences, please visit their website.



