An article from Columbia Medical School shows that people who develop Alzheimer's disease eat far more food and fat than those who do not develop that disease.

The researchers found that people who have the apolipoprotein E epsilon 4 allele gene for susceptibility for Alzheimer's disease, and eat far more fat and food, are at high risk for Alzheimer's disease. On the other hand, people who don't have the APOE epsilon 4 gene, can eat huge amounts of fat and food and not be at increased risk for Alzheimer's disease. Several previous studies show that significantly reduced calorie diets are associated with longer life spans in mice and rats, presumably because eating less food produces fewer free radicals that increase the damage done by beta amyloids, the glue-like particles found in the brains of people with Alzheimer's disease. See report #G101.

Arch Neurol 2002;59:1258-1263

Checked 8/9/05

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