Dementia: A 'healthy' food that can cause the brain to fade

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Dementia is a serious disease that takes the lives of millions of people every year. The onset of symptoms is progressive and disruptive, usually characterized by a gradual decline in mental activity. Until recently, few studies have examined the relationship between specific dietary patterns and disease risk. However, one study found that butter, widely used in cooking, can damage brain cells and increase the risk of mental decline.

According to one study, a fatty acid found in many seemingly healthy ingredients can increase the risk of Alzheimer's disease by damaging brain cells.

Omega-6 essential fatty acids, which are usually positioned as health-promoting compounds. They are mainly found in vegetable oil.

Foods with the highest concentrations of the nutrient are soybean oil (50 grams), corn oil (49 grams), mayonnaise (39 grams), walnuts (37 grams), sunflower seeds (34 grams), and almonds (12 grams). .

A study by the Gladstone Institute of Neurological Diseases found that high levels of arachidonic acid, an Omega-6 fatty acid, is associated with brain changes commonly found in people with Alzheimer's disease.

Researchers measured arachidonic acid levels in the brains of mice before giving them a memory test called the Morris water maze.

Rene Sanchez-Mejia, who led the study in San Francisco, noted:< /p>

“The most striking change we found in mice with Alzheimer's disease was an increase in arachidonic acid and related metabolites in the hippocampus, a memory center that is affected early and severely in Alzheimer's disease.”

The results showed that too much arachidonic acid can be harmful to the brain.