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Dietary antioxidants beneficial to Alzheimer’s patients Eating fewer legumes, cottage cheese and sausages and more flour products, honey, meat and poultry may have a beneficial effect on the antioxidative status of Alzheimer’s patients, researchers find. A new Polish study has underlined the importance of diet for Alzheimer’s patients, demonstrated by a correlation between certain foods and serum concentrations of trace elements involved in antioxidant mechanisms. “In the present study we have observed significantly lower concentrations of Se and Zn in the serum of patients with Alzheimer’s diseases than in healthy people…Selected dietary habits such as the frequency of consumption of various food products had a significant impact on the concentration of the assessed parameters in the serum of people with Alzheimer’s,” ​wrote the researchers in the journal

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