A recent study conducted by researchers at Columbia University in New York has found that people who eat a diet rich in olive oil, fish, nuts, poultry, and fruits and vegetables, lower their risk of developing Alzheimer’s disease by 40 percent.

Dr. Yian Gu, one of the researchers involved in the study, commented on what most in the natural health community already know. “Diet is probably the easiest way to modify disease risk,” she explained concerning the research.

In comparison to other Alzheimer’s studies that focus on isolated nutrients, this study focused on food groups that are commonly associated with lowering Alzheimer’s disease risk. These include brain-boosting foods that are rich in omega-3 and omega-6 fatty acids, B vitamins, folate and vitamin E.

“People who adhered mostly to this dietary pattern compared to others have about a 40 percent reduction in the risk of developing Alzheimer’s disease,” explained Gu in a Reuters interview.