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The amino acid methionine found in red meats, fish, beans, eggs, garlic, lentils, onions, yogurt and seeds could increase the risk of Alzheimer's disease. Researchers at Temple University in Philadelphia noted that our bodies transform high levels of methionine into another amino acid, homocysteine and that high levels of homocysteine are associated with a higher than normal risk of developing dementia. The investigators explored this connection in a study in which they fed seven-month old mice that had the mouse version of Alzheimer's a high methionine diet and while a similar group of mice ate their regular diet. After eight months, the mice on the normal diet had normal homocysteine levels but those on the high methionine diet had increased levels of homocysteine plus up to 40 percent more plaque in their brains (plaque is characteristic of Alzheimer's). The high homocysteine mice also were less able to learn new tasks. Methionine is an essential amino acid for humans so it isn't advisable to avoid foods that contain it. However, a diet high in red meat could put you at added risk because it is associated with high levels of circulating homocysteine.