Researchers have discovered a close relationship between coronary artery disease and Alzheimer’s disease. Too often, you read that there’s nothing anyone can do about Alzheimer’s disease. That’s not true. I’ve seen it from research, and I’ve seen it in the patients I’ve treated: If you are heart healthy, there is a high likelihood that your brain will stay sharp well into old age. And we can choose to eat foods that help fight both diseases.

Alzheimer’s now affects more than 5 million Americans, including one out of eight age 65 or older, and nearly half of those over the age of 85. In fact, someone in the United States develops the disease every 72 seconds.

Alzheimer’s kills nerve cells in the brain, making communication between the cells impossible. Eventually, it is fatal, but not before its victims spend years struggling with confusion, loss of memory, and eventually loss of personality.

There is a genetic connection between coronary heart disease and Alzheimer’s. In fact, Alzheimer’s disease and coronary heart disease share a common gene, called “APOE-4.”

The APOE-4 gene provides instructions for making a protein called apolipoprotein E, which combines with fats (lipids) in the body to form molecules called lipoproteins. Lipoproteins are responsible for packaging cholesterol and other fats and carrying them in the bloodstream.

Apolipoprotein E is also a major component of a specific type of lipoprotein called very low-density lipoproteins (VLDLs), which influence the composition of cholesterol.

While most cases of Alzheimer’s disease are not directly inherited, people who do have the APOE-4 gene are at higher risk for both heart disease and Alzheimer’s. It is a fascinating connection.

With that in mind, here is heart-healthy menu for low-fat, low-cholesterol meals that also will help you prevent Alzheimer's disease.

Breakfast
Omelet made from one whole omega-3 organic egg yolk and two egg whites
One slice of whole wheat toast with a dab of jam
Coffee with a splash of almond or soy milk, if desired

Lunch
1 cup spinach-and-citrus salad, made from a combination of spinach and romaine leaves, with chopped segments of orange added
4 ounces tuna, canned in water, and served with slices of ripe tomato, then garnished with fresh basil leaves
1 slice whole-wheat toast, no butter

Snack
1 handful of raw almonds or sunflower seeds

Dinner
1 small glass of organic red wine or grape juice
4 ounces broiled salmon topped with basil, lemon juice, garlic, and fresh parsley
½ cup cooked squash
½ cup cooked Brussels sprouts

Dessert or snack
Tofu, topped with maple syrup, crushed walnuts, and cinnamon