Table 2.

The influence of nutritional factors on the prevention of Alzheimer’s disease.

Positive Dietary Factors	Negative Dietary Factors
Foods rich in antioxidative and anti-inflammatory compounds:	Highly processed products- fast food, ready-to-eat meals Saturated fatty acid (e.g., animal fats, palm oil, highly processed food) Trans fatty acids (e.g., partially hydrogenated fats in foods, meat) Simple sugar (e.g., sweets and sugar) Poor quality food—risk of excess consumption of pollution and toxins, e.g., heavy metal
Vitamin E (e.g., cold pressed vegetable oils) Vitamin C (e.g., citrus fruits, berries, acerola, peppers, broccoli) B-vitamins (e.g., nuts, seeds, beans, whole grain product) Polyunsaturated fatty acid (e.g., fish and seafood, nuts, camelina oil, linseed oil) Polyphenols (e.g., grapes, berry fruit, green tee, red wine)