Doktersehat.com - Eating too much red meat, butter and other foods high in saturated fat can increase the risk of Alzheimer's. According to new research by scientists at Harvard University, USA.
The study found that older women who ate foods high in saturated fat tend to have a memory or a memory that they are a little worse than saturated fat. Conversely, those who ate more monounsaturated fats (monounsaturated fat / MUFA) - commonly found in olive oil, sunflower oil, grains, nuts and avocados - have a better memory.
Dr. Oliva Okereke of Brigham and Women's Hospital in Boston, affiliated with Harvard Medical School, said, "when looking at changes in cognitive function, what we found is that the amount of total fat intake does not really matter, but the type of fat."
Conclusions, drawn Okereke and his team after seeing the results of a study of 6,000 women over the age of 65 years, who conducted a series of mental tests for four years and answered questionnaires about diet and lifestyle.
Okereke added, "to replace bad fats with a fat intake of both diets are fairly simple modification that can help prevent memory loss."
Have a poor memory may be a harbinger of dementia (senility) Alzheimer's in older people. Alzheimer's is a progressive degenerative disease of the brain that cause impaired thinking and memory decrease.
Research published in the journal Annals of Neurology reinforce previous research showing a relationship between high cholesterol and a higher risk of Alzheimer's, the most common form of dementia.
Since the first known excessive consumption of red meat can cause serious illness. However, recent research suggests that the effect could be even worse, death. Red meat lovers, beware!
Harvard School of Public Health have found a link between regular consumption of red meat to premature death. 121.362 They collected data from men and women with 28-year study period. Every four years, their food is monitored through a questionnaire.
A total of 24.000 people died during the study period. Among which there are 9.364 and 5.910 cases of cancer cases due to heart disease. They estimate these deaths could be prevented by reducing the half portion of meat per day. This step can reduce the death rate of up to 7.6% in women and 9.3% percent in men.
Based on a study published in Archives of Internal Medicine, a portion of unprocessed red meat can increase the risk of death by 13%. Meanwhile, processed meats raise the risk by 20%. Any kind of red meat increases the risk of death from heart disease by 16%, and from cancer by 10%.
According to the Daily Mail, a portion of meat weighs about 85 grams or a stack of cards. Roughly speaking, this measure can be compared with two slices of bacon or one sausage fruit.
World Cancer Research Fund recommends a maximum consumption of 500 grams of red meat per week. In addition, processed meats should be avoided altogether. This type of meat is more dangerous because it contains heme iron, saturated fat, sodium, nitrite, and certain carcinogens. These substances can be formed during the cooking process.
There are several alternatives that could replace red meat. Mortality risk can be reduced by the source of this protein by 7% for fish, 14% for poultry meat, and 10% for low-fat dairy products. Vegetable protein can also reduce the risk, ie, as much as 20% for beans, 10% for the legume, and 14% for whole grains.