Research suggests low-carb is the way to go for those seeking to preserve their memory as they age

Posted on 3 January 2009

Many individuals would like to live to a ripe old age, but at the same time dread the thought of losing their mental capabilities as they do this. One nutritional strategy that may well have some merit in preserving the function of the ageing brain is to ensure a good intake of omega-3 fats, especially docosahexaenoic acid (DHA). There is some evidence linking higher intakes of this specific fat with lower risk of dementia. See here for more on this.

Another dietary strategy that worth considering is to keep, generally speaking, blood sugar levels on an even keel. There is evidence linking impaired blood sugar control (including diabetes) with an increased risk of brain function impairment in later life. I discussed some of this research in a previous blog post earlier this year.

More recently a study has been published which, I think, again reminds us of the potential importance of blood sugar control in brain function [1]. The study was conducted at the Columbia University Medical Center in the USA, and involved magnetic resonance imaging (MRI) scans of the brains of both humans and animals (monkeys and mice). In the first part of the study, human scans were used to identify a part of the brain that is involved in memory and is prone to damage in diabetics (known as the

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