Alzheimer’s Prevention Diet Plan: Which Foods Should You Eat and What To Avoid

This article explains how diet can play a meaningful role in Alzheimer’s Disease prevention by supporting brain health and reducing modifiable risk factors linked to dementia and cognitive decline.

Alzheimer’s Disease is a progressive neurodegenerative condition leading to cognitive decline. While there is no single cure, research supports nutrition as a powerful lifestyle and non-pharmaceutical intervention that can support cognitive health, vascular dementia risk reduction, and long-term prevention strategies.

The insights provided in this article are shared by Vivere’s Head of Nutrition, Yusra Serdaroglu Aydin, a registered dietitian with a background in nutrition, food engineering and culinary arts, whose science-led approach is shaped by personalised nutrition and a deep understanding of the human microbiome.

“A MIND Diet-style eating pattern that prioritises brain-supportive foods and limits inflammatory choices may help reduce the risk of Alzheimer’s Disease and slow cognitive decline”.

• Can diet really lower Alzheimer’s risk? Evidence-based nutrition shows that consistent dietary adherence to brain-focused guidelines supports cognitive protective factors across early-onset prevention and late-life intervention.

• What eating pattern is most recommended? The MIND Diet combines elements of Mediterranean and DASH dietary guidelines and is supported by research highlighted by organisations such as the Alzheimer’s Society.

• Which foods matter most? Brain foods rich in antioxidants, healthy fats and micronutrients support long-term cognitive health.

• What should be limited? Reducing inflammatory foods linked to vascular and metabolic risk factors is key to prevention.

• Is consistency important? Current research shows that long-term dietary habits matter more than short-term perfection.

The MIND Diet is an evidence-based eating pattern designed to reduce the risk of neurodegenerative conditions by combining principles from the Mediterranean diet and the DASH diet.

MIND stands for Mediterranean-DASH Intervention for Neurodegenerative Delay and was developed by researchers at Rush University Medical Centre to target brain health specifically, rather than general cardiometabolic outcomes.

This approach focuses on neuroprotection by reducing oxidative stress and inflammation while supporting blood pressure regulation, both of which influence beta-amyloid proteins and tau tangles associated with Alzheimer’s pathology.

Studies, including the MIND Trial, have shown that high adherence may be linked to up to a 53% reduction in Alzheimer’s risk, with benefits observed even when dietary changes begin later in life, reinforcing its relevance as a prevention strategy [1] [2].

Brain-supportive foods provide neuroprotective nutrients that help maintain synaptic plasticity and support long-term brain function.

These functional foods supply micronutrients and phytonutrients with high bioavailability that work together to support cognition and resilience against age-related decline.

Green leafy vegetables are strongly associated with slower cognitive ageing due to their dense concentration of brain-supportive nutrients.

Foods such as kale, spinach, spring greens and cabbage provide vitamin K, lutein, folate (also known as vitamin B9), beta-carotene and dietary nitrate. These have been linked to cognitive age reduction through improved vascular function and neuronal protection.

A wide range of vegetables supports brain health by providing antioxidants and fibre that reduce inflammation.

Cruciferous vegetables and colourful options like bell peppers, carrots and broccoli are rich in flavonoids that support cellular defence and overall cognitive resilience.

Berries are among the most studied foods for memory support due to their high flavonoid content.

Blueberries, strawberries and raspberries contain anthocyanins that cross the blood-brain barrier and are associated with improved memory retention and oxidative stress reduction [3].

Nuts support brain health through healthy fats and antioxidant compounds.

Walnuts, almonds and hazelnuts provide vitamin E in the form of alpha-tocopherol, omega-3 fatty acids such as ALA and polyphenols that may help protect neurons from oxidative damage.

Whole grains support stable energy delivery to the brain through improved glucose metabolism.

Oats, brown rice, quinoa and wholemeal bread have a lower glycaemic index and provide B vitamins and fibre that support cardiovascular health and cognitive function.

Beans and pulses are a cornerstone of plant-based brain nutrition.

Lentils, chickpeas and kidney beans supply plant protein, magnesium and folate which support overall heart and brain health and contribute to a balanced diet that may help maintain cognitive function as we age.

Oily fish provide essential fats needed for brain structure and signalling.

Mackerel, salmon, sardines and trout are rich in omega-3 fatty acids, including DHA and EPA, which support cell membrane fluidity and provide anti-inflammatory benefits critical for brain ageing.

Poultry offers a lean protein option that supports brain function without excessive saturated fat.

Chicken and turkey supply vitamin B12, which is essential for neurological health, and is often low in older adults.

Olive oil is the primary fat recommended in brain-protective dietary patterns.

Extra virgin olive oil contains monounsaturated fats, oleocanthal, polyphenols and vitamin E, while cold-pressed rapeseed oil can be a suitable alternative with a similar fatty acid profile [4].

Moderate wine consumption may offer cognitive benefits when consumed responsibly.

Red wine contains resveratrol and polyphenols, and observational studies suggest a J-shaped curve, where moderate alcohol consumption may be protective, while excess intake increases risk.

Certain foods contribute to inflammation and metabolic stress that can impair brain health.

These dietary risk factors may affect blood-brain barrier permeability, insulin resistance and the formation of advanced glycation end-products.

Butter and many margarines are high in saturated fat and trans fats.

These fats contribute to arterial plaque formation and elevated cholesterol, increasing vascular risk linked to cognitive decline.

Cheese can be problematic when consumed in excess due to its saturated fat and sodium content.

High-fat dairy intake has been associated with increased cardiovascular strain, which affects brain perfusion over time.

High intake of red and processed meat is linked to increased inflammation and oxidative stress.

Beef, lamb, and pork contain saturated fat and heme iron, which in excess may promote neuroinflammation. Processed meats contain nitrates and nitrites, which are associated with higher dementia risk [5].

Fried and fast foods expose the brain to oxidised oils and trans fats.

These foods contribute to systemic inflammation and vascular health damage, both of which are closely tied to Alzheimer’s risk.

Sugary foods negatively affect brain metabolism and insulin signalling.

Refined sugar and high fructose corn syrup cause insulin spikes and chronic inflammation, reinforcing the concept of ‘Type 3 Diabetes’, which is often used to describe Alzheimer’s pathology.

Balanced meal plans can make brain-supportive eating practical and sustainable.

For meat eaters, a sample day may include:

• Porridge with berries and nuts for breakfast

• A lentil and vegetable soup with wholemeal bread for lunch

• Grilled salmon with steamed greens and quinoa for dinner

For vegetarians, meals could include:

• Overnight oats with seeds for breakfast

• A chickpea and vegetable stir-fry with brown rice for lunch

• A mushroom and spinach wholegrain pasta dish for dinner

For vegans, options include:

• Chia pudding with blackcurrants for breakfast

• A mixed bean salad with olive oil dressing for lunch

• Baked tofu with roasted vegetables and whole grains for dinner

More tailored nutritional advice based on individual needs can be accessed through Vivere’s gut microbiome test, which supports personalised dietary strategies.

Small dietary changes aligned with UK guidance can support both health and affordability.

These swaps are consistent with the NHS Eatwell Guide and recommendations from the British Dietetic Association and British Heart Foundation while supporting sustainability and local produce.

Blackcurrants are a UK-grown alternative rich in vitamin C and anthocyanins.

They provide similar cognitive benefits to blueberries and often cost less while supporting seasonal eating and reduced food miles [6].

Mushrooms are one of the richest dietary sources of ergothioneine.

This antioxidant amino acid supports brain health and may contribute to long-term cognitive maintenance, with additional benefits from vitamin D in fortified varieties [7].

The NHS Eatwell Guide provides a balanced framework for brain-friendly eating.

It supports budget-friendly healthy eating by encouraging whole foods, appropriate portions and sustainable habits that align with long-term prevention [8].

“Supporting brain health through nutrition is about building sustainable habits that align with holistic health and the gut-brain axis. A dietary pattern that prioritises whole foods, reduces inflammation and supports lifestyle principles can contribute to long-term cognitive maintenance while complementing other non-pharmaceutical strategies such as physical activity, sleep and stress management.”

Vivere helps you take control of your health with personalised insights from state-of-the-art gut microbiome testing, nutritional guidance, science-backed supplements, NAD injections and expert support. Sign up today and start living better, for longer.

[1] The MIND Diet and Incidence of Alzheimer's Disease and Related Dementias Among Five Racial and Ethnic Groups in the Multiethnic Cohort Study - Current Developments in Nutrition

[2] MIND diet associated with reduced incidence of Alzheimer's disease - ScienceDirect

[3] Flavonoid-Rich Fruit Intake in Midlife and Late-Life and Associations with Risk of Dementia: The Framingham Heart Study - PubMed

[4] Mediterranean diet, gut microbiota, and cognitive decline in older adults with obesity/overweight and metabolic syndrome: a prospective cohort study - PMC

[5] A Prospective Study of Long‐Term Red Meat Intake, Risk of Dementia, and Cognitive Function in US Adults - PMC

[6] Blackcurrant Supplementation Enhances Cognitive Performance in Resistance-Trained Individuals: A Randomized Placebo-Controlled Dose-Response Trial

[7] Investigating the efficacy of ergothioneine to delay cognitive decline in mild cognitively impaired subjects: A pilot study - PubMed

[8] The Eatwell Guide - NHS