According to a new investigation, people who drink 3 or more servings of fruit and vegetable juices per week have a 76% lower risk of developing Alzheimer’s disease than those who drank juice less than once per week.
The researchers identified 1,836 dementia-free older Japanese subjects in living in Seattle. They then assessed cognitive function every two years for up to 10 years.
After controlling for possible confounding factors, the researchers found that study participants who reported drinking juices 3 or more times per week were 76% less likely to develop signs of Alzheimer’s disease than those who drank less than one serving per week. The researchers theorize that antioxidant poyphenol chemicals in fruits and vegetables might be behind the cognitive-protected properties of juices.
American Journal of Medicine – September 2006;119:751-9.