Dementia affects nearly 36 million people worldwide, with 7.7 million new cases every year, and it has a dramatic impact on sufferers and their families. There is evidence, however, that a healthy lifestyle, especially in mid-life, can help to reduce the risk of developing dementia. In this much-needed book, Margaret Rayman and her team of nutritional experts lay down some clear and effective guidelines to show you how to adapt your diet and lifestyle to help protect you against this disease – and with clear guidance and 100 delicious recipes, this book makes it easy.
About the Author
Professor Margaret Rayman has a doctorate in Inorganic Biochemistry from Somerville College, Oxford, and has held post-doctoral fellowships at the Institute of Cancer Research and Imperial College. Since 2007, she has been Professor of Nutritional Medicine at the University of Surrey where, in 1998, she set up, and now co-directs, the highly respected MSc Programme in Nutritional Medicine that aims to give clinicians an evidence-based understanding of the relationship between nutrition and disease. Her research, which includes a number of randomised controlled trials, centres on the importance of trace elements to human health with particular emphasis on selenium and iodine in populations with marginal selenium or iodine deficiency.
She has published widely and has a number of highly cited publications in The Lancet. Her strong interest in how diet can be used to benefit health and reduce disease risk has led to the production of two previous books, Nutrition and Arthritis and Healthy Eating: The Prostate Care Cookbook, the latter of which has been translated into three languages. She has been researching diet and dementia since 2011. Vanessa Ridland is a registered dietitian who works in the NHS with patients in hospital and in the community, many of whom suffer from dementia. She feels passionately about empowering people to do everything they can to reduce their chances of developing this devastating disease. Katie Sharpe is also a registered dietitian working within the NHS, and has personal experience of helping to care for a close relative with dementia.
Vanessa and Katie both have first class honours degrees in Nutrition and Dietetics from the University of Surrey, where they researched diet and dementia in their final-year projects. Patsy Westcott is a well-established journalist and author specialising in health, nutrition, and ageing, who has recently added an MSc with Distinction in Nutritional Medicine from the University of Surrey to her achievements. She writes regularly for publications including Woman & Home and Saga.
Unusually it [Healthy Eating to Reduce the Risk of Dementia] is put together by an actual expert [...] In her book, Rayman has done her best to separate scientific fact from wishful thinking: the mays from the wills' * The Times *
In her recent book, Healthy Eating to Reduce the Risk of Dementia, Professor Rayman and her team of experts review the evidence and give advice on diet and specific nutrients that can boost our brains and our bodies, together with lots of recipes (I tried several and they are delicious).' -- Sarah Stacey * You Magazine *
includes details about the food, nutrients and dietary patterns to best protect your brain as well as 100 delicious recipes based on the scientific evidence * Woman & Home *
the book is both a gorgeous collection of feel-good recipes and a fab educational guide to brain health. Two thumbs up. * Easy Food *
Series: Healthy Eating
Number Of Pages: 176
Published: 1st February 2015
Publisher: Octopus Publishing Group
Country of Publication: GB
Dimensions (cm): 22.0 x 21.1
Weight (kg): 0.56
Edition Number: 1