An intriguing study just came out in Nutrition and Metabolism, which shows that a low-carb, high-fat diet helped ease Alzheimer’s disease in mice.
The authors of the study contend that insulin and the related hormone, insulin related growth factor-1 (IGF-1), are important factors to reduce the brain protein amyloid-beta, which is an indicator of Alzheimer’s disease, as Food Navigator points out.
"You might say that fat is the bomb, and insulin (from carbohydrate) is the fuse,” says Richard Feinman, editor of Nutrition and Metabolism.
What’s curious about the research—which was conducted by Samuel Henderson at US pharma firm Accera—runs counter to previous studies suggesting a negative effect of fat on Alzheimer’s disease.
Check out the study’s abstract in Nutrition and Metabolism and Food Navigator‘s story.