In his book How To Prevent Dementia, neurologist Dr Richard Restak wrote: \u201cI strongly suggest that if you are 65 years old or older, that you completely and permanently eliminate alcohol from your diet\u201d.<\/p>\n
He said that\u2019s because it\u2019s a \u201cdirect neurotoxin\u201d and could increase your risk of falls.<\/p>\n
And according to America\u2019s Centre for Disease Control (CDC), we should consider striking some foods off the list, too.<\/p>\n
Here, we asked Dr Giuseppe Aragona, a GP and medical adviser for Prescription Doctor, about whether he agrees with the guidance here.<\/p>\n
The CDC said that people aged 65+ are more likely to become hospitalised from bacteria like Salmonella and Listeria.<\/p>\n
\u201cSome foods are more likely to spread harmful germs, including undercooked meat and eggs, unpasteurised milk and cheese, and unwashed produce,\u201d they wrote.<\/p>\n
Therefore, they suggested people in that age group might want to consider that the following could pose a higher risk to them:<\/p>\n
Dr Aragona said that mostly, the reasoning behind these entries stands.<\/p>\n
\u201cI would broadly agree with the principle behind the CDC list,\u201d he said.<\/p>\n
\u201cAs we get older, changes in the immune system mean that an infection which might cause a relatively short-lived episode of diarrhoea and vomiting in a younger adult can sometimes become much more significant in an older person, with a greater risk of dehydration, hospital admission and, with certain organisms such as Listeria, Salmonella and pathogenic E. coli, invasive or systemic infection\u201d.<\/p>\n
The doctor added that this might be especially relevant for people who are frail or have other health conditions, \u201calthough I would be careful not to imply that everyone becomes suddenly vulnerable on their 65th birthday, because the degree of risk varies considerably between individuals\u201d.<\/p>\n
He said that for him, the foods he\u2019d be most concerned about include:<\/p>\n
That\u2019s because \u201cthese foods can become contaminated with organisms such as Salmonella, Campylobacter, E. coli and Listeria, and the important point is that some contamination cannot be detected by looking at, smelling or tasting the food\u201d.<\/p>\n
\u201cI would also add an important UK-specific nuance around soft cheeses, because the advice can easily become over-simplified,\u201d Dr Aragona told us.<\/p>\n
\u201cIt is not accurate to say that someone over 65 needs to avoid all Brie, Camembert, blue cheese or other soft cheeses; the key distinction is whether the product is made from pasteurised milk and, in some circumstances, how it has been stored and handled.\u201d<\/p>\n