Readers have their say on a new practical book about healthy eating and risk of dementia.
Margaret Rayman, a professor of nutritional medicine, wrote this book to provide clear and practical information to reduce the chance of developing dementia.
Although you can’t change some risk factors – like your age and your genes – there are things we can do to reduce our risk, including eating a healthy balanced diet.
'It was quite eye-opening that what you eat can have an effect on the risk of getting dementia,’ says Ruth.
Ruth Smith, a reader in Surrey, says, ‘I found this book really informative. The recipes look delicious and I will be trying some soon. It was quite eye-opening that what you eat can have an effect on the risk of getting dementia.’
Caroline Branney, who manages our Dementia Knowledge Centre, says, ‘This is a great recipe book for anyone interested in healthy food and straightforward recipes.
‘Part of a healthy eating series from the same publisher, this book is crammed with easy-to-follow recipes for everything from breakfast to mains and desserts, with a choice of vegetarian as well as meat and fish dishes.
‘In addition to the recipes, which are enticingly photographed, the book has related background information about studies that have looked at evidence of potentially beneficial nutrients and dietary patterns for a healthy brain.
‘The information seems well researched and authoritative, with short sections on how various ingredients – like antioxidants, polyphenols, vitamins, fats and alcohol – may affect brain health, plus a glossary and index to all references.’
‘I applaud the writers for putting this book out there,' says Janet.
Janet Dandy, in Lancashire, was also impressed with the information about the impact that diet can have on your risk of dementia.
She says, ‘It is beautifully presented, and I enjoyed reading the initial 39 pages on the links between nutrition and dementia, which covered the latest research in great detail.’
However, although she has been prompted to make some changes such as to eat more fruit, she didn’t feel inspired to try many of the recipes.
‘Many contained foods I have never tried before,’ she says, ‘or that did not tempt me to try them. I will admit I am in my 60s and perhaps too accustomed to eating plainer food. I think a younger or more adventurous cook might appreciate the book better.’
Despite this, she adds, ‘I applaud the writers for putting this book out there. I will pass it on to someone who may have more use for it!’
Grant Lamont in Falkirk, who works with older people, sounded more likely to give the recipes a go.
He says, ‘This book is a good read and very interesting, with good recipes that some of my clients and family are enjoying reading.’
Healthy eating to reduce the risk of dementia by Margaret Rayman (Kyle, 2015), 176 pages, £14.99, ISBN: 9780857832283.