High-carb Diet is Linked to Alzheimer's

Older people who load up their plates with carbohydrates have nearly four times the risk of developing mild cognitive impairment, a study out last Tuesday finds.

Sugars also played a role in the development of MCI, often a precursor to Alzheimer’s disease, according to the report in the Journal of Alzheimer’s Disease. Eating more proteins and fats offer some protection from MCI.

Mayo Clinic researchers tracked 1,230 people ages 70 to 89 and asked them to provide information on what they ate the previous year. Among that group only the 940 people who showed no signs of cognitive impairment were asked to return for 15-month follow-ups. By the study’s fourth year, 200 of the 940 were beginning to show mild cognitive impairment, problems with memory, language, thinking and judgment.

Not everyone with MCI goes on to develop Alzheimer’s disease, but many do, says lead author Rosebud Roberts,, a professor in the department of epidemiology at the Mayo Clinic in Rochester, Minn. Alzheimer’s affects 5.2 million adults in the nation, numbers that are expected to triple by 2050 as the Baby Boomers age.

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