Following a low–saturated fat and low–glycemic index diet
appears to modulate the risk of developing dementia that
proceeds to Alzheimer’s disease. Alzheimer's Reading Room
Archives of Neurology. Dietary Changes Appear to Affect Levels
of Biomarkers Associated With Alzheimer’s Disease Previous
research has suggested multiple links between diet and cognitive
ability, the authors note as background information. Health
conditions in which insulin resistance (the body’s inability to
use insulin effectively) is a factor—obesity, type 2 diabetes,
cardiovascular disease and high cholesterol levels—have also
been associated with “pathological brain aging.” However,
studies of specific foods have not found conclusive evidence of
an influence on Alzheimer’s risk. “Thus,” the authors write, “a
more promising approach to the study of dietary factors in AD
might entail the use of whole-diet interventions, which have
greater ecologic validity and preserve the nutritional milieu in
which fat and carbohydrate consumption occ