Folate & Alzheimer’s (2007)

This study investigated folate & Alzheimer’s. Folate helps the body to process homocysteine, which is associated with a higher risk of cardiovascular disease and stroke, and may also increase the risk of Alzheimer’s disease. Researchers studied the diets of 965 people age 65 and older who did not have dementia when the six-year study began.

Results demonstrated 192 cases of incident AD. The highest quartile of total folate intake was related to a lower risk of AD (hazard ratio, 0.5; 95% confidence interval, 0.3-0.9; P=.02 for trend) after adjustment for age, sex, education, ethnic group, the epsilon4 allele of apolipoprotein E, diabetes mellitus, hypertension, current smoking, heart disease, stroke, and vitamin B6 and B12 levels. Vitamin B6 and B12 levels were not related to the risk of AD.

Conclusions: Higher folate intake may decrease the risk of AD independent of other risk factors and levels of vitamins B6 and B12. These results require confirmation with clinical trials.

Luchsinger et al., ‘Relation of higher folate intake to lower risk of Alzheimer disease in the elderly’, Arch Neurol.;64(1):86-92, 2007

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Dementia & Alzheimer’s (2007)

This study investigated dementia & Alzheimer’s. Over 8000 over-65s were monitored for development of dementia and Alzheimer’s over a 4 year period and details of their dietary habits were analysed. Daily consumption of fruits and vegetables was found to be associated with a decreased risk of all types of dementia. Weekly consumption of fish was also associated with a decreased risk of all dementias and Alzheimer’s Disease but only amongst those people who do not have the genetic variation called ApoE4. The regular use of omega-3 supplements was associated with a slight decreased risk of all dementias. However, the regular use of omega-6 supplements, where it was not balanced with the use of omega-3 supplements or fish, actually doubled the risk developing dementia amongst those who do not have the ApoE4 gene. In summary, frequent consumption of fruits and vegetables, fish, and omega-3 rich oils may decrease the risk of dementia and Alzheimer disease, especially among ApoE4 non-carriers. In addition, balance of the omega 3:6 ratio may also be an integral risk factor, although further research is warranted.

Gateau P et al.,’Dietary patterns and risk of dementia: The Three-City cohort study, Barberger’.  Neurology. 2007 Nov 13;69(20):1921-30

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Vitamin D & Alzheimer’s (2011)

Scientists at Oxford University’s OPTIMA project* ran a study to look for a link between vitamin D & Alzheimer’s. Participants were comprised of 255 people with definite or probable Alzheimer’s and 260 healthy elderly people. The study looked at the gene for the vitamin D receptor, which manages the body’s response to vitamin D.

Findings were that there does appear to be a link. Two slight changes in the genetic code which makes up the gene for the vitamin D receptor were associated with risk of Alzheimer’s. These are preliminary findings, and more research is needed to understand their significance.

Lehmann DJ, Refsum H, Warden DR, Medway C, Wilcock GK, Smith AD (2011) The vitamin D receptor gene is associated with Alzheimer’s disease. Neurosci Lett. Oct 24;504(2):79-82.

*OPTIMA is led by Professor David Smith who is also on our Scientific Advisory Board

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Homocysteine & Dementia (2002)

This study investigated homocysteine & dementia. A total of 1092 subjects without dementia (667 women and 425 men; average age, 76 years) were followed for an average of 8 years. Their homocysteine levels were monitored. The study used multivariable proportional-hazards regression to adjust for age, sex, apolipoprotein E genotype, vascular risk factors other than homocysteine, and plasma levels of folate and vitamins B12 and B6. Over a median follow-up period of eight years, dementia developed in 111 subjects, including 83 given a diagnosis of Alzheimer’s disease. The multivariable-adjusted relative risk of dementia was 1.4 (95 percent confidence interval, 1.1 to 1.9) for each increase of 1 SD in the log-transformed homocysteine value either at base line or eight years earlier. The relative risk of Alzheimer’s disease was 1.8 (95 percent confidence interval, 1.3 to 2.5) per increase of 1 SD at base line and 1.6 (95 percent confidence interval, 1.2 to 2.1) per increase of 1 SD eight years before base line. With a plasma homocysteine level greater than 14 micromol per liter, the risk of Alzheimer’s disease nearly doubled.

Conclusions: An increased plasma homocysteine level is a strong, independent risk factor for the development of dementia and Alzheimer’s disease.

Seshadri S et al, Plasma homocysteine as a risk factor for dementia and Alzheimer’s disease.N Engl J Med., 346(7):476-83, 2002

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Low Carbohydrate Diet & Alzheimer’s (2012)

This study investigated low carbohydrate diet & Alzheimer’s. In this study 23 Adults with Mild Cognitive Impairment were randomly assigned either a low or high carbohydrate diet.  Body composition, metabolic parameters, and memory and mood measures were obtained before and after the intervention. There was no group difference in demographics, level of memory impairment, or metabolic parameters before the intervention. At the end of the intervention period, there were significant reductions in weight, waist circumference and glucose levels for the low carbohydrate group. Furthermore, verbal memory function was significantly improved for the low carbohydrate subjects. Depressive symptoms were not affected by either diet. These findings indicate that ketosis induced by very low carbohydrate consumption, even in the short-term, can improve cognitive function in older adults with greater risk for Alzheimer’s disease. This study is a first in its field and the findings warrant further investigation.

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Krikorian, R., Shidler, M. D., Dangelo, K., Couch, S. C., Benoit, S. C., & Clegg, D. J. (2012). Dietary ketosis enhances memory in mild cognitive impairment. Neurobiology of aging, 33(2), 425.e19–425.e4.25E27. https://doi.org/10.1016/j.neurobiolaging.2010.10.006

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Omega 3 & Brain Ageing (2007)

This study investigated omega 3 and brain ageing. An Italian study measured the blood levels of essential fats in 935 elderly Italians and compared these with their cognitive function, which ranged from normal cognitive function through to dementia. The researchers found those with the worst cognitive function, had the lowest level of essential fats, especially omega-3.

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Nutrients & Brain Aging (2011)

This study investigated nutrients & brain aging. In this ground-breaking study, 104 healthy elderly people (with an average age of 87) had blood levels of 30 different nutrients measured. Mean age was 87 ± 10 years and 62% of subjects were female. Results suggested that two NBPs associated with more favourable cognitive and MRI measures: one high in plasma vitamins B (B1, B2, B6, folate, and B12), C, D, and E, and another high in plasma marine ω-3 fatty acids. A third pattern characterized by high trans fat was associated with less favourable cognitive function and less total cerebral brain volume. Depression attenuated the relationship between the marine ω-3 pattern and white matter hyperintensity volume.

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Bowman GL, Silbert LC, Howieson D, Dodge HH, Traber MG, Frei B, Kaye JA, Shannon J, Quinn JF (2011) Nutrient biomarker patterns, cognitive function, and MRI measures of brain aging. Neurology Dec 28. [Epub ahead of print]

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