College of Medicine

Assistant Professor Julia Sheffler, Ph.D., recently presented groundbreaking research at the Alzheimer’s Association International Conference, demonstrating the significant role of nutrition education in promoting brain health. Her study spotlights the potential benefits of simple dietary adjustments in reducing dementia risk. Complementing her findings, a related study suggests that reducing daily consumption of processed red meat, such as bacon and hotdogs, by just one ounce could lower the risk of dementia by 20%. In response to these insights, Dr. Sheffler is spearheading the development of community programs designed to support individuals in making and maintaining effective dietary changes over the long term.