The compounds are found in cooked foods
A compound that's found in cooked foods could contribute to risk of Alzheimer's disease, found new research.
The compounds called advanced glycation endproducts (AGEs) could contribute to the build up of beta-amyloid, a major hallmark of Alzheimer’s disease.
AGEs are found in cooked foods and have previously been linked to health conditions including diabetes and dementia.
This new research has uncovered a potential mechanism for how AGEs in the diet might contribute to Alzheimer’s disease. According to the authors, AGEs suppress SIRT1 – a protein in the body thought to protect against neurodegeneration.
The researchers found that mice fed a diet low in AGEs boosted their levels of SIRT-1 protein and prevented the accumulation of beta-amyloid in the brain. In contrast, mice fed a diet high in AGEs developed beta-amyloid deposits and showed poor performance in both cognitive and motor tests. In addition, a small clinical study of healthy humans over the age of 60, found that people who had high AGEs in their blood also had low SIRT1 levels and developed cognitive decline over a nine month period.
AGEs are found in cooked food, particularly high fat proteins such as animal meat. They are produced by cooking so are very low in raw fruit and vegetables.
Alzheimer’s Society comment:
"We are often told that burgers or fried chicken are bad for us and this study is not the first to link the chemicals in some cooked foods to Alzheimer’s. However, this research adds to our understanding of how they might work and makes a strong case for further research.
"Diets with low levels of the compounds show promising effects in mice and should be further explored as a way to prevent dementia through changes in diet. Of course, we must not forget that the majority of research was conducted in mice and the human element of this study is too small to draw any conclusions.
"Evidence suggests that the best way to reduce your risk of developing dementia is regular exercise, not smoking and following a healthy diet.’
Dr Carrie Ruxton from The Meat Advisory Panel (MAP) notes:
“It is important to point out that red meat is a key source of highly bioavailable nutrients such as zinc and iron that are often lacking in the British diet. A study evaluating data from big UK dietary surveys indicates that UK diets for people of all ages can be worryingly low in nutrients normally found in meat, including not only iron and zinc but also vitamin A, vitamin D, magnesium, selenium and potassium.
“Alzheimer’s disease and metabolic syndrome (also detailed in the study) are multifactorial diseases whose risk is influenced by a range of factors including age, genetic inheritance and particularly for metabolic syndrome obesity and physical inactivity. The influence on health of end products in foods such as advanced glycation products (AGEs) evaluated in this very preliminary study requires clarification from further studies as the links have not been proven or validated.
“In addition, this study looks at fried food products and we would always advocate that people use health cooking methods such as grilling.
“Older people are also at risk of low nutrient intakes. The latest National Diet and Nutrition Survey (NDNS) reports intakes below the Lower Reference Intake (LRNI) of magnesium, potassium, zinc and selenium in people aged 65 years.
“Red meat - defined as beef, veal, pork and lamb, which is fresh, minced or frozen – is a source of essential micronutrients. In particular, red meat is a source of haem iron - a type of iron that is readily absorbed - and data shows that average iron intakes in the UK are inadequate."
Tagged in Health Alzheimer's Alzheimer's Disease