By Eilisha Devlin

Is it possible that your diet can protect you from getting Alzheimer’s?

This is the question that Ulster University Bio-medical and nutrition scientists are investigating through the beginning Maeve Study. 

Alzheimer’s disease and dementia are a major public health challenge on the rise. Dementia is an umbrella term for progressive decline in daily brain function and memory. Alzheimer’s disease is the most common cause of dementia according to 60 per cent to 70 per cent of cases. 

In Donegal, it is estimated that 2,451 people are living with dementia according to 2025 figures and overall 64,000 people living in Ireland with the condition. The number of cases are only expected to double by 2045 to 150,000 across Ireland. 

While it is not confirmed to cure or prevent Alzheimer’s, Mr Brian Og Murphy and Professor Chris Gill want to find out if nutritional approaches in diet or supplement could influence the biological pathways linked to brain health and help to protect people from Alzheimer’s disease.

The investigation’s aim is to figure out how plant based compounds (polyphenols) that are found in natural foods like berries, coffee beans and cocoa may support brain health for people who may have an increased risk of Alzheimer’s disease. An increased risk includes age, a family history that relates to Alzheimer’s or certain genetic variants. 

It is estimated that these compound polyphenols can influence the body’s pathways through the gut in ways that could support the brain in protecting it against Alzheimer’s disease. It is an emerging area of science to understand biology and is still an active research question within the science community. 

They are recruiting people across Donegal and Ulster to take part in the Maeve study on the Ulster University Campus in Coleraine to hopefully see the effects of a supplement containing natural polyphenols on the brain. However, it is estimated that the capsules can be translated into natural foods for benefit if further researched. Eating a consumption of two portion sizes of berries (around 120g), less processed versions of coffee beans and high percentages of dark chocolate are researched to have some protective effects as well. 

If interested in taking part in the study, email and contact, B.Murphy2@ulster.ac.uk and C.Gill@ulster.ac.uk for further information.