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Dietary changes may limit Alzheimer’s risk

Category: Diabetes

Individuals who regularly receive unhealthy cholesterol test results may be at increased risk of experiencing cognitive decline and eventually developing Alzheimer’s disease, studies have shown. However, a new investigation indicates that individuals may be able to minimize these risks by adopting a low-fat, low-carb diet.

For the study, researchers from the Veteran’s Affairs Puget Sound Health Care System tested the effects of a high-fat, high-carb diet on a 24 participants, and compared the results to those gathered from a group of 25 individuals consuming a low-fat, low-carb diet.

After several weeks, the researchers found that those on the healthier diet plan had far lower levels of several biomarkers of Alzheimer’s disease risk. These markers included cholesterol, blood sugar and insulin levels, as well as components of cerebrospinal fluid.

The findings show that much of a person’s risk of Alzheimer’s disease may come from their diet, suggesting that modifications to improve nutritional status may play an important role in protecting long-term brain health. The team recommended further investigation of the degree to which diet influences the risk of cognitive decline.