Alzheimer’s Risk Linked to Aging Made Worse by Diets High in Fats and Sugars, Study Shows

Alzheimer’s Risk Linked to Aging Made Worse by Diets High in Fats and Sugars, Study Shows
The combination of two factors, aging and eating foods high in sugar or fats, raises susceptibility to Alzheimer's disease, a study in mice reports. The research, "Evaluation of neuropathological effects of a high‐fat high‐sucrose diet in middle‐aged male C57BL6/J mice," was published in Physiological Reports. Alzheimer's disease is a progressive neurodegenerative disorder marked by a continued diminishment in cognitive abilities. Although older age is the major risk factor for Alzheimer's,  bad eating habits are also implicated in its development. Previous studies have reported that diet‐induced obesity affects brain insulin metabolism and, consequently, the energy status of nervous tissues. This, in turn, contributes to the production of amyloid plaques — clumps of abnormal proteins in the brain — that damage and eventually kill nerve cells. Using a mouse model of middle-age animals and diet-induced obesity, researchers at Brock University in Canada studied how changes in insulin metabolism, energetic stress, and inflammation might relate to Alzheimer's disease. Animals were randomly distributed into two groups: those fed with a high-fat and -sucrose (sugary) diet and those fed normally (control diet) for 13 weeks. Twelve mice who were 20 weeks of age – considered middle-age – were selected for each group. As expected, mice on the high-fat and -sucrose diet rap
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