FRENCH FRIES AND ALZHEIMER’S DISEASE
High Carbohydrate Diets and Alzheimer’s Disease May be Linked
October 19, 2012
From SFGATE
Dr. Pinna says…
This is more evidence that diets high in “carbs” are detrimental to the brain.
In the Western world, these carbs come mainly in the form of potatoes and sugar.
In Asia the carbs are generally rice.
It is to be noted that meat and fats, especially fish oil, prevents brain decline.
Why?
Because when we formed our genes in the Paleolithic ages, we ate animals and
fish and NOT starchy vegetables. Farming occurred much later—about six thousand
years ago.
ARTICLE FROM SFGATE
A study conducted by the Mayo Clinic and published by the Journal of Alzheimer’s Disease connects diet, specifically carbohydrates, to higher risk of Alzheimer’s disease.
Rosebud Roberts, M.B., Ch.B. an author of the study and epidemiologist reported that a 4 year study that began with over 1200 participants found an increased risk of developing MCI (mild cognitive impairment) based on the type of diet that was consumed by the study participants.
Of the more than 1200 seniors between the ages of 70-89 years old, more than 900 showed no signs of MCI at the start of the research. The participants were asked to detail their eating habits and they were tracked and brought in for evaluation.
200 of the 940 senior citizens began showing signs of mild cognitive impairment over the course of the study with symptoms such as memory issues, language issues and judgment issues.
Based on the findings it was found that those that maintained diets that were high in fish, chicken and other meats had reduced their risk of MCI by 21%. Those that had a diet high in “good fats” like fish oils and nuts had reduced their risk by 42%.
Researchers theorized that people who consumed foods dense in carbohydrates may be at risk due to the elevated levels of glucose. While glucose is needed for brain activity too much glucose may affect and damage the blood vessels in the brain.
These findings suggest that controlling glucose levels may help reduce the risk of Alzheimer’s disease.
There are several diet programs available, such as the Atkins diet, that suggest a higher level or protein and fats as well as reduced carbs may not only be better for weight loss purposes but also benefit those suffering from heart conditions and diabetes.
Another example that may suggest glucose is a factor in Alzheimer’s is a study that showed lower incidents of MCI in people who had higher vitamin b12 levels in their bloodstream. B12 breaks down fats and carbs into glucose for more efficient use in the body.
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