Lowering Risk of Dimentia

The habits include:

1. exercising
2. losing weight 
3. having good nutrition
4. maintaining a healthy blood pressure
5. reducing blood sugar
6. not smoking
7. regulating cholesterol.

Scientists have identified 7 healthy linked to lower rates of dementia in those with genetic risk.

According to a study recently published in Neurology, the medical journal of the American Academy of Neurology, seven healthy habits and lifestyle factors may help reduce the risk of dementia in people with the greatest genetic risk.

The seven cardiovascular and brain health factors are known as the American Heart Association’s Life’s Simple 7: being active, eating healthier, losing weight, not smoking, keeping a healthy blood pressure, regulating cholesterol, and lowering blood sugar.

“These healthy habits in the Life’s Simple 7 have been linked to a lower risk of dementia overall, but it is uncertain whether the same applies to people with a high genetic risk,” said study author Adrienne Tin, Ph.D., of the University of Mississippi Medical Center in Jackson. “The good news is that even for people who are at the highest genetic risk, living by this same healthier lifestyle are likely to have a lower risk of dementia.”

In the research, 2,738 people with African heritage and 8,823 individuals with European ancestry were tracked over the course of 30 years. At the start of the trial, participants’ average age was 54.

The levels of each of the seven health factors were reported by study participants. The range of total scores was 0 to 14, with 0 being the most unhealthy score and 14 denoting the most healthy score. People of European heritage scored on average 8.3, whereas people of African descent scored on average 6.6.

Researchers calculated genetic risk scores at the start of the study using genome-wide statistics of Alzheimer’s disease, which have been used to study the genetic risk for dementia.  READ MORE...

Cause of Alzheimers

For the first time, researchers have used human data to quantify the speed
of different processes that lead to Alzheimer’s disease and found that it develops
in a very different way than previously thought. Their results could have
 important implications for the development of potential treatments.

The international team, led by the University of Cambridge, found that instead of starting from a single point in the brain and initiating a chain reaction that leads to the death of brain cells, Alzheimer’s disease reaches different regions of the brain early. How quickly the disease kills cells in these regions, through the production of toxic protein clusters, limits how quickly the disease progresses overall.

The researchers used post-mortem brain samples from Alzheimer’s patients, as well as PET scans from living patients, who ranged from those with mild cognitive impairment to those with late-stage Alzheimer’s disease, to track the aggregation of tau, one of two key proteins implicated in the condition.

In Alzheimer’s disease, tau and another protein called amyloid-beta build up into tangles and plaques – known collectively as aggregates – causing brain cells to die and the brain to shrink. This results in memory loss, personality changes, and difficulty carrying out daily functions.

By combining five different datasets and applying them to the same mathematical model, the researchers observed that the mechanism controlling the rate of progression in Alzheimer’s disease is the replication of aggregates in individual regions of the brain, and not the spread of aggregates from one region to another.

The results, reported in the journal Science Advances, open up new ways of understanding the progress of Alzheimer’s and other neurodegenerative diseases, and new ways that future treatments might be developed.

For many years, the processes within the brain which result in Alzheimer’s disease have been described using terms like ‘cascade’ and ‘chain reaction’. It is a difficult disease to study, since it develops over decades, and a definitive diagnosis can only be given after examining samples of brain tissue after death.

For years, researchers have relied largely on animal models to study the disease. Results from mice suggested that Alzheimer’s disease spreads quickly, as the toxic protein clusters colonize different parts of the brain.  READ MORE...

Strengthening the Brain

The MIND diet is a hybrid of the Mediterranean diet and the Dietary Approaches to Stop Hypertension diet (its name is a combo of those two diets). And it just passed its latest test.

In a study published in September in the Journal of Alzheimer’s Disease scientists show the MIND diet can slow cognitive decline and reduce the risk of Alzheimer’s disease dementia.

This held true despite the fact that study participant’s brains still developed the abnormal clumps of proteins associated with Alzheimer’s disease.

First author Klodian Dhana is an assistant professor at Rush University. His focus is on identifying risk factors of dementia. In the absence of a cure for Alzheimer’s disease, scientists aim to identify which modifiable lifestyle factors can lower the risk of cognitive decline. Nutrition, he tells me, “has gained interest because it can be readily modified.”

“I hope the findings of this study motivate people to practice a healthier lifestyle through nutrition, exercise, and cognitive activities,” he says.

HOW THE DISCOVERY WAS MADE — Dhana and colleagues examined data pulled from Rush University’s ongoing Memory and Aging Project representing 569 participants. These individuals lived in the greater Chicago area and began sharing their vitals in 1997. In 2004, an annual food frequency questionnaire was thrown into the mix, which evaluated how often they ate specific foods. All participants agreed to undergo clinical evaluations while they were alive and a brain autopsy when they died.

Each participant was assigned a MIND diet score based on how closely they adhered to meals within it. Within the MIND diet are 10 brain-healthy food groups and five unhealthy groups: The unhealthy group includes butter and stick margarine, cheese, fried and fast food, pastries and sweets, and red meat.  READ MORE...