A study by Universitat Rovira i Virgili finds that prioritizing low glycemic index foods, including most fruits and whole grains, may lower the risk of Alzheimer’s disease and other forms of dementia.
The amount and type of carbohydrates people eat may strongly influence the risk of developing dementia, according to a large population-based study. The findings, published in the scientific journal International Journal of Epidemiology, suggest that dietary carbohydrate patterns are closely linked to long-term brain health.
Age remains one of the strongest risk factors for dementia, but lifestyle choices also play an important role in protecting cognitive function. Diet is especially important, as carbohydrates account for about 55 percent of daily energy intake. Because they directly affect glucose and insulin metabolism, both the quantity and quality of carbohydrates consumed can shape metabolic health and influence the risk of conditions such as Alzheimer’s disease.
The research was conducted by the Nutrition and Metabolic Health (NuMeH) group at the Universitat Rovira i Virgili (URV), in collaboration with the Centre for Environmental, Food and Toxicological Technology (TecnATox) and the Pere Virgili Health Research Institute (IISPV).
Rest of PR at;
https://scitechdaily.com/eating-the-wrong-carbs-may-raise-your-dementia-risk
Paper at;
https://academic.oup.com/ije/article-abstract/54/6/dyaf182/8313011