First, in studies over longer periods (up to 5 years) it has been found that the rate of
whole brain atrophy in MCI is correlated with cognitive decline in several tests, including the MMSE [5].
«Clinically and cognitively normal individuals with and without AD risk factors, following dietary patterns characterized by high intakes of
whole grains, fresh fruits, vegetables, legumes, fish, and low - fat dairy products (which provide higher intakes of vitamin B12, vitamin D, and n - 3 polyunsaturated fatty acids) and by low intakes of refined sugars, French fries, high - fat dairy products, butter, and processed meat, show lower accumulation of Aβ in the
brain and higher cerebral glucose metabolism, as evidenced by neuroimaging analysis of gray matter volumes (a marker of
brain atrophy), C - Pittsburgh compound B (to measure the accumulation of fibrillar Aβ), and F - fluorodeoxyglucose (to assess
brain glucose metabolism.»