7 dietary principles to reduce the risk of Alzheimer’s disease (AD) 1. Reduce saturated fatty acid and trans fatty acid intake. 2.Vegetables, legumes (soybeans, peas, lentils), fruits and whole grains should be the main food. 3.Eating one ounce of nuts or seeds (a small handful) per day can provide sufficient vitamin E. 4.Recipes per day should include a reliable food that provides vitamin B12, for example, enriched foods or alternative foods that provide at least 2.4 μg/day (adult) of vitamin B12. 5. Choose a multivitamin that does not contain iron and copper, and supplement with iron only when directed by a physician. 6.Avoid using cookware, antacids, baking powder or other products containing aluminum. 7, aerobic exercise 3 times a week, each exercise equivalent to 40 minutes of brisk walking.