It may be a good idea to try an alkaline diet, which is high in fruits and vegetables, as new evidence suggests that an amino acid found in red meat, fish and eggs may increase the risk of developing Alzheimer’s.

Researchers from Temple University recently published a study in Current Alzheimer’s Research that suggests that a diet with high levels of the amino acid methionine could increase the potential for developing brain diseases such as Alzheimer’s and dementia.

The researchers noted that when the body notices its methionine levels are too high, it tries to protect itself by turning methionine into homocysteine, another amino acid. Previous studies have determined that when the amount of homocysteine in the blood is high, the patient has a greater chance of developing dementia.

The study consisted of feeding mice either a normal diet or one high in methionine. Results suggested that the group on the methionine diet had a higher level of homocysteine and 40 percent more amyloid plaque in their brains, which is a measure for Alzheimer’s development.

Head researcher Domenico Pratic? indicated that if these findings are correct, those who have a diet high in red meat could be at more risk for the brain disease.