Why Does Alzheimer’s Affect Women More? Here’s Diet Tips To Maintain Brain Energy Levels

There are researches that prove that women in their 60s are two times more likely to develop Alzheimer's than to develop breast cancer.

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This is no secret that Alzheimer’s disease affects more women than men. Several studies have shown that women are more affected by the disease. According to reports, around 60 per cent of all Alzheimer‘s caregivers are women. Also, 1 in 5 women at the age of 65 have chances of developing Alzheimer’s as compared to 1 in 11 men of the same age. Another data shows that out of the 5 million Alzheimer’s patients in the United States, 3.2 million of them are women.

Moreover, there are researches that prove that women in their 60s are two times more likely to develop Alzheimer’s than to develop breast cancer. So, why this disease affects more women than men? There are some who say that women generally live longer than men, at least 4-5 years longer than men, and this puts them at greater risk.

According to a report, what women eat in their 20s and 30s can decide about dementia decades later.

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According to Lisa Mosconi – a neuroscientist and nutritionist, and author of “The XX Brain: The Groundbreaking Science Empowering Women to Maximize Cognitive Health and Prevent Alzheimer’s Disease – diet can have a real daily impact.

“From a biological perspective, food is not just food. Food is information, food is molecules that will enter your body and end up inside your brain, and they do serve a very specific function in the brain,” Mosconi was quoted as saying by TODAY.

Here are some foods that can nourish your brain:

Foods that provide anti-oxidant vitamins are important to maintain brain energy levels in women. Try including these in your food:

Vitamin A: Carrots, sweet potatoes, butternut squash, and other vegetables that are orange-red in colour.

Vitamin C: Citrus fruits like lemon, orange, grapefruit, and dark leafy greens.

Vitamin E: Nuts like almonds and other vegetable oils.

Polyunsaturated fat: It is rich in omega-3 fatty acids. It fulfills brain’s requirement of DHA, a type of omega-3 fat. The best sources are salmon, anchovies, and sardines.

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