Newly diagnosed cases of Alzheimer’s dementia have steadily skyrocketed over the past half century, suspiciously coinciding with the rise in meals consumed in fast food restaurants and the marketing of convenience products that consist largely of saturated and hydrogenated fats along with refined carbohydrates. It is no coincidence that the two events are closely related, as more scientific evidence continues to explain how this dreaded disease is largely the result of dietary indiscretions and lack of proper nutrition.
Oxidized and Hydrogenated Fats Prevent Amyloid Protein Clearance to Promote Alzheimer’s Dementia
Researchers from the University of Washington in Seattle have published the result of their work in the journal, JAMA Neurology, that explains how the lipidation status of certain proteins in the brain that are related to the development of Alzheimer disease appear to differ depending on genotype and cognitive diseases, and levels of these protein and peptides appear to be influenced by diet. The scientists explain that a diet high in saturated fat (oxidized fats) can quickly rob the brain of a key chemical that helps protect against Alzheimer’s disease.
The study team developed a small cohort of participants including 20 seniors with normal cognition and 27 with mild thinking impairment, an established precursor to Alzheimer’s disease. They determined that dietary saturated fats help to clear the body’s reserves of the chemical apolipoprotein E, (ApoE) which helps escort amyloid beta proteins out of the brain. Study leader, Dr. Suzanne Craft commented, “People who received a high-saturated-fat, high-sugar diet showed a change in their ApoE, such that the ApoE would be less able to help clear the amyloid.”
Accumulations of amyloid beta proteins in the brain are known to form plaques that interfere with critical chemical and electrical activities between neurons that prevent establishing short term memories initially, and later promote cognitive decline, brain shrinkage and ultimately, death. Saturated fat intake from the diet is known to affect the amount of amyloid beta proteins found in the cerebrospinal fluid. Recent studies have also shown that high heat cooking of fats can change the chemical structure of the molecules, altering functionality to prevent normal clearing of the loose tangled structures.
Cut Sugars and Hydrogenated, Overheated Fats from the Diet to Lower Alzheimer’s Disease Risk
Dr. Craft concluded, “Diet can really change levels of these toxic proteins and of these mediators that help clear these amyloids… diets that are very high in bad cholesterol seem to interfere with ApoE’s ability to clear amyloid.” A multitude of peer-reviewed studies have clearly demonstrated that lifestyle, especially diet influences the development and progression of Alzheimer’s disease. Eliminate dietary sugars, and avoid any fats cooked at high temperatures in favor of unprocessed cold-pressed oils to dramatically lower the risk of succumbing to Alzheimer’s dementia.
Sources for this article include:
http://archneur.jamanetwork.com/article.aspx?articleid=1697444
http://www.webmd.com/alzheimers/news/20130617/saturated-fat-may-make-the-brain-vulnerable-to-alzheimers
http://www.foxnews.com/health/2013/06/18/high-fat-diet-may-increase-alzheimer-risk/
http://www.sciencedaily.com/releases/2013/06/130617172847.htm
John Phillip is a Certified Nutritional Consultant and diet, health and nutrition researcher and author with a passion for understanding weight loss challenges and encouraging health modification through natural diet, lifestyle and targeted supplementation. John’s passion is to research and write about the cutting edge alternative health technologies that affect our lives. Discover the latest alternative health news concerning diabetes, heart disease, cancer, dementia and weight loss at My Optimal Health Resource