A study conducted by a team of Mayo Clinic researchers suggests that overating may double the risk of memory loss or mild cognitive impairment (MCI) in people over 70.
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Conversely, the study suggests that cutting calories and eating a healthy diet may be a way to prevent memory loss as we age.
The results remained the same when accounting for other risk factors for memory loss, including history of stroke, diabetes, and years of education.
Conclusion: In this population-based case-control study, increased caloric intake was associated with increased odds of having MCI.
Overeating May Double Risk of Memory Loss
New research suggests that consuming between 2,100 and 6,000 calories per day may double the risk of memory loss, or mild cognitive impairment (MCI), among people age 70 and older.
The study was released today and will be presented at the American Academy of Neurology’s 64th Annual Meeting in New Orleans April 21 to April 28, 2012. MCI is the stage between normal memory loss that comes with aging and early Alzheimer’s disease.
“We observed a dose-response pattern which simply means; the higher the amount of calories consumed each day, the higher the risk of MCI,” said study author Yonas E. Geda, MD, MSc, with the Mayo Clinic in Scottsdale, Arizona and a member of the American Academy of Neurology.The study involved 1,233 people between the ages of 70 and 89 and free of dementia residing in Olmsted County, Minn. Of those, 163 had MCI. Participants reported the amount of calories they ate or drank in a food questionnaire and were divided into three equal groups based on their daily caloric consumption. One-third of the participants consumed between 600 and 1,526 calories per day, one-third between 1,526 and 2,143 and one-third consumed between 2,143 and 6,000 calories per day.
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The odds of having MCI more than doubled for those in the highest calorie-consuming group compared to those in the lowest calorie-consuming group. The results were the same after adjusting for history of stroke, diabetes, amount of education, and other factors that can affect risk of memory loss. There was no significant difference in risk for the middle group.
“Cutting calories and eating foods that make up a healthy diet may be a simpler way to prevent memory loss as we age,” said Geda.
The co-authors of the study include Ronald C. Petersen, MD, Fellow of the American Academy of Neurology, and other investigators of the Mayo Clinic Study of Aging in Rochester, Minn.
Learn more about Alzheimer’s disease at http://www.aan.com/patients.
The study was supported by the National Institutes of Health, the Robert Wood Johnson Foundation and the Robert H. and Clarice Smith and Abigail van Buren Alzheimer's Disease Research Program.
The American Academy of Neurology, an association of more than 25,000 neurologists and neuroscience professionals, is dedicated to promoting the highest quality patient-centered neurologic care. A neurologist is a doctor with specialized training in diagnosing, treating and managing disorders of the brain and nervous system such as stroke, Alzheimer’s disease, epilepsy, Parkinson’s disease and multiple sclerosis. For more information about the American Academy of Neurology, visit http://www.aan.com .
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Original content Bob DeMarco, the Alzheimer's Reading Room