Briggam and Women's Hospital and Harvard T.H. The researchers of Chan's Public Health School have found that the Mediterranean diet is reducing the risk of cognitive decline in people with two copies of the APOEHAEA, which is the most important genetic factor in Alzheimer's disease. The study was published in Nature Medicine magazine.
Alzheimer's disease causes a gradual loss of memory and other cognitive functions. One copy of the apoe4 version of the version already has a higher risk of disease development, while two examples have a significantly higher risk of disease development and are more and more considered patients a separate genetic subgroup of patients.
Researchers have analyzed the data of more than 5,500 long-term study in the United States, which have been followed by up to 34 years. At the beginning of the study, blood samples were taken for genetic analysis and the level of 401 metabolites. Food habits have also been registered, including following the Mediterranean diet.
The results showed that the high levels of certain lipids, cholesterol and Sfingomielin were stronger to increase the risk of demise in the risk of demonstration of two copies of the ApoE4. On the contrary, other fat, such as glycerers, reduces the risk, but only in this genetic group.
The effect of the diet was especially significant. Almost 40% of the protective impact of the Mediterranean diet explained to the main metabolites with its positive impact on the main metabolites. This diet is more effective in individuals with the largest genetic predisposition.
In the future, researchers plan to explore whether it is possible to have a special impact on individual metabolites through diet or other interventions, individually to reduce the risk of cognitive disorder.
Translation of: Euromedia24.com
