Some interesting research about diet and Alzheimer’s disease has been published recently.
A team of researchers from Holland decided to test whether adding coconut oil to the diet of 31 people with moderate to severe Alzheimer’s would benefit cognitive performance.
The study was not controlled and included only a small number of participants but nevertheless, the results were promising.
20 grams of coconut oil was added to the normal daily diet along with their regular medication. After only 2 weeks there were beneficial effects on cognitive performance and the carers of the participants noticed improvements in overall mood, activity and alertness. After 4 weeks it was noted that even greater improvements were experienced which continued for another 2 weeks after they stopped taking the oil.
Coconut oil is made up of medium chain triglycerides – a class of fat that is easily metabolised by the body and can be used as a source of energy.
No negative side effects on total cholesterol, LDL cholesterol or triglycerides were noted during the study.
Coconut oil is easily available in health food stores and supermarkets. I would encourage consumers to buy the best quality, extra virgin and organic where possible.
It can be used to cook with (high heat cooking does not denature the oil) – baking and roasting or raw added to smoothies.
Reference:
Gandotra S, Kour J, Van der Waag A. Efficacy of Adjunctive Extra Virgin Coconut Oil Use in Moderate to Severe Alzheimer’s Disease. Int J Sch Cog Psychol 2014, 1:2
