Fruit and vegetable juices could receive a boost from the latest medical research, which claims drinking them more than three times a week could cut the risk of developing Alzheimer’s disease by 76 per cent.
Scientists at a US university monitored 2,000 volunteers for nearly a decade, looking at their juice intake and brain function. People who drank juices more than three times each week had a 76 per cent lower risk of developing the disease, compared to those consuming justice less than once each week.
Type of juice was not specified, but the researchers said more research is needed to determine which are the most effective.
The research could have a dramatic effect on the prevalence of Alzheimer’s, which effects half a million people in the UK, and costs up to £14 billion to treat each year.
Deputy chief executive of the Alzheimer's Research Trust, Dr Harriet Millward, said: “Since fruit and vegetable juices are rich in antioxidants which ‘mop up’ free radicals, this interesting piece of research adds weight to this theory.
“Previous studies have been somewhat mixed and some even suggested that the benefits of fruit and vegetables were short lived, but this is a long-term study following a relatively large group of people.
“Diet almost certainly plays a part in every person’s Alzheimer's risk - and diet is a magnet for research because it could offer a relatively inexpensive way to fight a disease that ruins countless lives and costs the NHS more than cancer, stroke and heart disease put together.”
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