FRUIT AND VEGETABLE JUICES MAY REDUCE ALZHEIMER'S RISK

Washington, DC (June 19, 2005) - Hidden nutrients found in fruit and vegetable juices may play an important role in reducing the risk of Alzheimer's disease. That was the key finding of research presented at the first Alzheimer's Association International Conference on the Prevention of Dementia.

University of South Florida's College of Public Health researcher Amy Borenstein Ph.D., M.P.H. and her colleagues presented the results of their research that looked at whether higher consumption levels of fruit and vegetable juices would lower the risk of Alzheimer's disease. The researchers found that of the 1,800 study participants (that were Japanese-Americans), those who drank fruit or vegetable juices at least three times per week had a 75 percent reduced risk of developing Alzheimer's disease compared with those who drank juices less than once per year.

They also found no dementia-related benefit from dietary or supplemental vitamin E, C or beta-carotene. All study subjects were part of the KAME Project in Seattle, in which participants were dementia-free at the onset of the study and were followed for up to nine years.

"These findings suggest that something as simple as incorporating more fruit and vegetable juices into our diet may have a significant impact on our brain health," Borenstein said.

"It comes as no real surprise to us that the theory behind these remarkable study conclusions is that juice contains significant types and amounts of phytochemicals that probably have a brain-protective role," says Carol Freysinger, executive director of the Juice Products Association. "Juices are delicious, refreshing and convenient, and this study confirms that they have more nutritional aspects than meets the eye."

More information about nutrition and lifestyle as they relate to Alzheimer's can be found at www.alz.org.