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A recent study suggests that consuming high-fat foods for just a few days can trigger issues, including cognitive decline. Availability of brain glucose is rapidly and reversibly reduced, activating inhibitory neurons and disrupting memory formation. The results highlight the significant role of nutrition in contributing to cognitive decline and the development of Alzheimer’s disease.
The experiment consisted of feeding mice a Western-style diet with 58% fat, 25% carbohydrates, and 17% protein. After two days cognitive tests revealed significant deficits in hippocampus-dependent spatial and contextual memory in these mice.
Soon after a high-fat food meal the brain’s ability to uptake glucose is diminished, giving rise to the activity of specialized cells in the hippocampus, the brain region crucial for memory formation. Researchers were surprised with how rapidly these cells altered their activity due to the decreased glucose availability, with this change alone sufficient to disrupt memory function.
This memory impairment occurs prior to notable weight gain or other metabolic disorders, indicating a direct effect on brain function. Moreover, sustained high-fat diet consumption can convert these short-term effects into long-lasting ones, suggesting that extended exposure to such diets may heighten the risk of developing conditions like Alzheimer's and dementia.
The memory deficits were reversible by returning the mice to a low-fat diet. Research also revealed that normalizing brain glucose levels reduced overactive neuron activity and restored memory function in the mice. These findings underscore the rapid impact of diet on brain health and suggest that early dietary interventions could safeguard memory and reduce the risk of long-term cognitive issues.
To view the original scientific study click below:
Targeting glucose-inhibited hippocampal CCK interneurons prevents cognitive impairment in diet-induced obesity
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