Did you know that only 25% of people with Alzheimer’s have a genetic tendency to the disease?  Genetics don’t appear to play a role in the other 75% of victims — the cause is uncertain.  That means the vast majority of people who develop Alzheimer’s are most affected by lifestyle and environmental factors.

While that statistic may be alarming, the good news is that we can reduce our risk of AD by making some simple changes — especially to our diet. A recent study suggests that two readily available and safe supplements may help prevent Alzheimer’s.  I’ll tell you about them in a moment, but first a little background…

While we don’t know the cause of Alzheimer’s, the final effect on the brain is the buildup of a protein called amyloid. The amyloid forms plaques which cause cognitive decline that worsens steadily as the build up progresses.

Researchers have found that in some people macrophages (specialized white blood cells that we think of more often as fighting bacteria) “attack” and remove amyloid as it forms. As you might expect, this finding raised the possibility of somehow using these cells to prevent or treat Alzheimer’s. That led to the following experiment.

Researchers collected white blood cells that transformed into macrophages from nine patients with Alzheimer’s, as well as from controls. They incubated these white blood cells in the presence of amyloid and then added vitamin D3 and curcumin to the mix, both individually and together.¹

The results were impressive. Both vitamin D and curcumin improved how macrophages remove amyloid plaque from the brain. In some patients the effect was enhanced by using the two substances together.

The researchers were quick to point out that this is a laboratory study and that the research is still in its early stages. They’re making no clinical recommendations at this time.

On the other hand, we already know the importance of having healthy levels of vitamin D to support the immune system. This research suggests one more important reason to make sure we’re getting enough vitamin D every day.

And curcumin is the main biologically active phytochemical in turmeric. Populations who traditionally use turmeric in their cooking, such as those of India and southeast Asia, have lower rates of Alzheimer’s then we see in the West. This may be the reason.

So even though there’s no definitive clinical trial as yet, it makes sense to check your vitamin D levels and get more sun or take a supplement if you need to.  You can also add curcumin for a spicy twist to your cooking. And consider taking it as a supplement, as well.

Reference:

1. Journal of Alzheimer’s Disease. 17(3):703-717, 2009

[Ed. Note: Joseph F. McCaffrey, MD, FACS is a board-certified surgeon with extensive experience in alternative medicine, including certification as a HeartMath Trainer.  His areas of expertise include mind-body interaction and cognitive restructuring.  Dr. McCaffrey strives to help people attain their optimum level of vitality through attention to all aspects of wellness.  For more information, click here.]

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