High-Fat Diet Boosts Brain Proteins Linked to Alzheimer's Disease
A high-fat, high-glycemic-index diet increases the concentration of proteins in the brain that are linked to Alzheimer’s disease, according to a new study published by the American Medical Association. Researchers at the University of Washington assigned 47 older adults, some of whom already had mild cognitive impairment, to either a high-fat, high-GI diet or a low-fat, low-GI diet. Within four weeks, the high-fat diet increased the production of lipid-depleted Aβ, a protein linked to Alzheimer’s risk. The low-fat diet had the opposite effect. An accompanying commentary in the journal supports the finding that dietary choices can affect brain chemistry quickly and effectively.
Hanson AJ, Bayer-Carter JL, Green PS, et al. Effect of apolipoprotein E genotype and diet on apolipoprotein E lipidation and amyloid peptides. JAMA Neurol. Published ahead of print June 17, 2013.
Blacker D. Food for thought. JAMA Neurol. Published ahead of print June 17, 2013.
For information about nutrition and health, please visit www.pcrm.org/.
Breaking Medical News is a service of the Physicians Committee for Responsible Medicine,
5100 Wisconsin Avenue, N.W., Suite 400, Washington, DC 20016.
(Send your news to firstname.lastname@example.org, Foodconsumer.org is part of the Infoplus.com ™ news and information network)
- Carrageenan, Inflammatory Agent/Carcinogen? Report Exposes Food Industry Cover Up
- From Deceptive Boardrooms to Closed-Mind Thinking, How The Fatally Flawed Medical System Killed More Americans with Just One Drug than the Entire Vietnam War (Part 2 of 4)
- Addictive and Toxic: Found in Bread, Pasta Sauce and Salad Dressing
- BREAKING: Urgent Action: Don't Let EPA Re-Up Monsanto's Roundup
- Tell the EPA: Ban Monsanto’s Cancer-Causing Roundup Herbicide