In older adults with increased risk for Alzheimer's disease, very low carbohydrate diets, even in the short term, can improve their memory function

This post includes a synopsis of a study published in Neurobiology of Aging 2010 Dec 2 and a recipe for lamb and mint kebabs.

Study title and authors:
Dietary ketosis enhances memory in mild cognitive impairment
Krikorian R, Shidler MD, Dangelo K, Couch SC, Benoit SC, Clegg DJ.
Department of Psychiatry and Behavioral Neuroscience, University of Cincinnati, Cincinnati, OH, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/21130529

Books:

In this study 23 older adults with mild cognitive impairment were assigned to either a (i) high carbohydrate or (ii) very low carbohydrate diet for 6 weeks.

The study found after 6 weeks:

(a) Improved verbal memory performance for the low carbohydrate subjects.
(b) Reductions in weight in the low carbohydrate subjects.
(c) Change in calorie intake, insulin level, and weight were not correlated with memory performance for both groups.
(d) Higher ketone levels were positively correlated with better memory performance.

To conclude: In older adults with increased risk for Alzheimer's disease, these findings indicate that very low carbohydrate consumption, even in the short term, can improve their memory function.

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Recipe of the day

Lamb and Mint Kebabs

Ingredients:

450g/1lb boneless lamb leg or shoulder, cut into 2.5cm/1inch cubes

30ml/2tbsp freshly chopped mint or oregano

Food Mall: Boneless Lamb Leg

Salt and freshly milled black pepper

15ml/1tbsp freshly squeezed lemon juice

15ml/1tbsp olive oil

Method:

1.Place all the kebab ingredients into a large, shallow dish, toss gently, cover and leave to marinate for up to 2 hours in the refrigerator.

2.Thread the lamb on to 8 short or 4 long wooden (previously soaked in water) or metal skewers.

3.Cook the kebabs on a prepared barbecue or preheated grill for 12-16 minutes, turning occasionally until any meat juices run clear.

Lamb and Mint Kebabs



Cholesterol deficiency may lead to the development of Alzheimer's

This post contains a summary of a paper published in the European Journal of Internal Medicine 22 (2011) 134-140

Study title and authors:
Nutrition and Alzheimer's disease: The detrimental role of a high carbohydrate diet
Stephanie Seneff , Glyn Wainwright , Luca Mascitelli ,
Department of Electrical Engineering and Computer Science, MIT Cambridge, MA, USA

This paper can be accessed at: http://www.lizscript.co.uk/glyn/EJIM01.pdf

In this paper, the authors highlight how an excess of dietary carbohydrates, particularly fructose, alongside a relative deficiency in dietary fats and cholesterol, may lead to the development of Alzheimer's disease.

The lead author of the study, Dr Stephanie Seneff, explains
(a) The first step in Alheimer's is represented by advanced glycation end-products in crucial plasma proteins concerned with fat, cholesterol, and oxygen transport.
(b) This leads to cholesterol deficiency in neurons, which significantly impairs their ability to function.
(c) Over time this may lead to increased oxidative damage, mitochondrial and lysosomal dysfunction, increased risk to microbial infection, and, ultimately, cell death.

Dr Seneff concluded: "Other neurodegenerative diseases share many properties with Alzheimer's disease, and may also be due in large part to this same underlying cause".