And as it specifically relates to dementia, new research clearly shows us that individuals eating more of the “dreaded” fat actually have a substantial risk reduction for becoming demented while those with diets favoring carbohydrates the risk for dementia dramatically increased. The newest research is published by Mayo Clinics.
To assess the risk of mild cognitive impairment (MCI), 937 cognitive normal adults with median age of 75.9 were selected, followed fro 3.7 years. Cognitive assessment at baseline and every fifteen month and Foofrequency questionnaire at base line. The findings: Highest carbohydrates diet increase the risk 89% while highest saturate fat intake resulted in 36% decrease in MCI. The conclusion, consuming a diet high in carbohydrate and low in saturate fat has an adverse implication for developing mild cognitive impairment.
Relative Intake of Macronutrients Impacts Risk of Mild Cognitive Impairment or Dementia
Publication Journal of Alzheimer's Disease: Author(s) Rosebud O. Roberts, Lewis A. Roberts, Yonas E. Geda, Ruth H. Cha, V. Shane Pankratz, Helen M. O’Connor, David S. Knopman and Ronald C. Petersen
