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 email@example.com, Foodconsumer.org is part of the Infoplus.com ™ news and information network)
- Whole grains cut risk of heart attack - study
- Original Study Report: Radio, TV towers linked to increased risk of melanoma
- Why Americans Waste So Much Food - News from Ohio State University
- Processed meat, dairy products linked to prostate cancer
- Hops may help prevent breast cancer