A groundbreaking study has found that dietary choices could play a vital role in reducing the risk of Alzheimer’s disease, suggesting that what we eat may influence how our brains age.
The research, published in the Journal of Neurochemistry by scientists at the University of Missouri, examined how a high-fat, low-carbohydrate ketogenic diet affects individuals genetically predisposed to Alzheimer’s.
The findings indicate that the ketogenic diet — which encourages the body to use fats instead of carbohydrates for energy — helps maintain metabolic balance in the brain, potentially slowing or preventing cognitive decline in people carrying the APOE4 gene, a well-known genetic risk factor for Alzheimer’s.
Researchers observed that this diet could stabilize early brain and gut changes linked to Alzheimer’s, potentially reducing disease risk before symptoms appear. They also noted that foods rich in healthy fats, such as fish, nuts, berries, and olive oil, play a key role in protecting brain cells from damage and maintaining energy efficiency.
The study highlights how nutritional interventions may serve as a preventive strategy for age-related neurodegenerative diseases. However, the authors cautioned that long-term studies are needed to confirm the safety and sustained benefits of the ketogenic diet, especially among those carrying the APOE4 gene.
While the findings are promising, experts emphasize a balanced approach — advocating for nutrient-dense, whole-food diets rather than extreme restrictions — to ensure both brain and body health.
