The risk zone for Alzheimer's disease
(extracted from spinal fluid)
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Risk markers could play an important role in this. These are substances linked to Alzheimer's that are found in unusually high or unusually low quantities in patients who go on to develop the disease. Associate Professor Oskar Hansson, linked to Lund University and Skåne University Hospital in Sweden, has identified two such risk markers. He has tested these on individuals who sought treatment at the hospital's memory clinic and who displayed 'mild cognitive impairment' -- poorer memory than normal for their age. Of the 160 subjects tested, 33 per cent developed Alzheimer's disease within five years. Sixteen per cent developed other forms of dementia, while the remaining half stayed at the level of 'mild forgetfulness'. The risk markers made a quite clear distinction between those who would later suffer from Alzheimer's and those who were not at risk. "The 'positive connection' was 71 per cent, which is not sufficient to definitely predict who will get the disease. The 'negative connection', on the other hand, was 94 per cent, which means that it is possible to predict who in all likelihood will not get the disease," says Oskar Hansson. Read more: sciencedaily.com
The low-risk dietary pattern in the development of Alzheimer's
Individuals whose diet includes more salad dressing, nuts, fish, poultry and certain fruits and vegetables and fewer high-fat dairy products, red meats, organ meats and butter appear less likely to develop Alzheimer's disease. Read more: sciencedaily.com
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