More than 6.5 million Americans suffer from the crippling ailment known as Alzheimer’s disease. This number is projected to more than double by the year 2050.

Early warning indications include having trouble recalling recent conversations or activities as well as where something was left.

However, as the disease progresses, patients may repeat themselves or their inquiries repeatedly, get lost in familiar settings and struggle to identify items with the appropriate words.

Numerous studies indicate that a person’s diet may have an impact on their chance of developing Alzheimer’s disease.

According to one latest study eating strawberries can help keep the brain safe from Alzheimer’s disease by lowering inflammation.

Researchers at Rush University in Chicago, Illinois, found that older persons who regularly ate the fruits had lower levels of tau proteins in their brains, which, at higher quantities, can cause the crippling disease.

Strawberries are high in pelangonidin, which is known to be an anti-inflammatory. Other fruits and vegetables include raspberries, kidney beans, plums, and radishes.

However, researchers cautioned that because the trial was observational, it was impossible to determine whether the disease-prevention effect was due to the strawberries themselves or for some other reason.

The study, which was presented last week in the Journal of Alzheimer’s Disease, examined the brains of 575 deceased patients, who were on average 91 years old. None had the disease.

Before they died, they had each filled out a survey about their diets every year for more than 20 years. This helped researchers keep track of what they ate.

Additionally, their cognitive performance was evaluated annually.

According to post-mortem findings, the group that consumed the most strawberries had the lowest level of tau proteins.

The APOE-4 gene, which is considered to increase the risk of the disease, was not linked to tau protein levels, according to the study’s authors.

“We suspect the anti-inflammatory properties of pelargonidin,” according to Dr. Julie Schneider, the neuropathologist who led the work, “may decrease overall neuroinflammation, which may reduce cytokine production.”

Cytokines are cell-made proteins that can induce an inflammatory response.

Brain inflammation can be induced by a number of circumstances, including lack of sleep, infections, and acute stress. These are additional risk factors for Alzheimer’s disease.

Nutritional epidemiologist Dr. Puja Agarwal, who contributed to the study, said it was a “simple change” that anyone could apply to their diet.

However, the expert cautioned that because the research was observational, it was unclear whether the strawberries actually decreased the risk.

“Further research is needed to understand the role of nutrition in Alzheimer’s disease,” the Epidemiologist added, “but this study gives us hope on how specific dietary components such as berries may help brain health’.

According to other studies and experts, some diets, such as those abundant in processed foods, may increase a person’s risk of developing the condition.

Some, on the other hand, could help protect. Researchers emphasize the Mediterranean diet as a crucial strategy for risk reduction because it is high in fruit, vegetables, and fish and low in red meat and eggs.

According to the NIH, there is currently no proof that increasing consumption of a particular meal helps fend off Alzheimer’s.

However, a number of studies have looked into how particular foods, like blueberries, strawberries, and leafy greens, might offer defense against the illness.

These foods were chosen because they have anti-inflammatory qualities, which may help lower the likelihood of harmful proteins accumulating.

One study recently revealed that consuming a daily amount of spinach or kale decreased the risk of Alzheimer’s.

A second study discovered that habitual fish eaters also had a better cognitive function in old age than those who did not.

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