Consumption of gluten is not a cause of dementia, or Alzheimer’s disease, which is triggered by risk factors such as genetics, high blood pressure, and high blood sugar.
Gluten is a protein found in wheat, barley, and rye, and for most people gluten is a very common protein. This substance does not normally trigger Alzheimer’s disease.
The cause of Alzheimer’s disease is unclear, and is related to family genetic factors. Risk factors for the development of the disease include low education, high blood pressure, high blood sugar, high cholesterol, obesity, smoking and alcohol abuse, traumatic brain injury, and cerebrovascular disease.
It is recommended that Alzheimer’s patients seek timely medical treatment and reasonable treatment under the guidance of doctors. Usually appropriate physical exercise, social activities, more brain. Diet should be light and nutrition should be balanced. It helps to improve the condition, thus improving the quality of life.