Among the dietary patterns specifically recommended by the Dietary Guidelines for Americans (DGA) is the Mediterranean-style diet, which has been linked to reduced risks of heart disease and cognitive decline.
A healthy Mediterranean-style diet includes many of the same key ingredients found in MyPlate for Older Adults. The chief difference between a Mediterranean-style diet and other healthy-eating plans is the emphasis on unsaturated fats found in plant foods, especially monounsaturated fat in the form of olive oil. All healthy diets recommend limiting foods high in saturated fat, such as fatty meats and full-fat dairy, minimizing added sugar, and avoiding processed foods.
Eating More Like a Mediterranean
To move your diet in a Mediterranean-style direction, try these suggestions:
1 Eat plenty of vegetables.
Try a simple plate of sliced fresh tomatoes drizzled with olive oil, or eat salads, garlicky greens, fragrant soups and stews, or oven-roasted medleys.
2 Change the way you think about meat.
If you eat meat, have smaller amounts – small strips of sirloin in a vegetable saute, for example – or substitute skinless chicken breast or fish for red meat in a few meals each week. Continue reading
Regular readers know that I have lost three family members to Alzheimer’s Disease or dementia in general. So, my ears prick up when I hear of anything that might mitigate against these afflictions. Rush University Medical Center has reported just that.
Eating a meal of seafood or other foods containing omega-3 fatty acids at least once a week may protect against age-related memory loss and thinking problems in older people, according to a team of researchers at Rush University Medical Center and Wageningen University in the Netherlands.
Their research findings were published in the May 4 online issue of Neurology, the medical journal of the American Academy of Neurology. The study was supported by the National Institute on Aging and the Judith Zwartz Foundation.
The age-related memory loss and thinking problems of participants in the study who reported eating seafood less than once a week declined more rapidly compared to those who ate at least one seafood meal per week.
“This study helps show that while cognitive abilities naturally decline as part of the normal aging process, there is something that we can do to mitigate this process,” says Martha Clare Morris, ScD, a Rush nutritional epidemiologist and senior author of the paper.
Four types of seafood, five types of brain function
I’m in London this week for work, as our regular readers know, and I’m trying a variety of dishes I’ve never seen in the States.
My first lunch Monday was in a pub, albeit a newer one that looked more tourist friendly than old-world London. While everyone else got a version of breaded fish in a bun called fish fingers, I went for the most British sounding thing on the menu, Fisherman’s Pie. Even my British hosts weren’t sure exactly what it would be, except to say it would be covered in mashed potatoes, which it was.
My fisherman's pie, with a small salad.
Beneath the potatoes, which were covered with a melted cheese of some sort, were pieces of salmon, cod and perhaps something else, all in a cream sauce. It was quite tasty although I did not eat most of the cream sauce and left about half the potatoes and cheese. Continue reading