They discover the mechanism linking Alzheimer's disease to a diet high in saturated fat

They discover the mechanism linking Alzheimer's disease to a diet high in saturated fat

A study conducted by URV made it possible to discover the mechanism linking the consumption of saturated fats in food to Alzheimer's disease. They explain that consuming this food affects some molecules found in the blood and other tissues in the brain, which act as markers and regulators of disease. The research was conducted on a mouse model that develops the disease in adulthood. Although it had previously been shown that those following a high-fat diet developed the disease much earlier than those following a conventional diet, the mechanism that led to their progression was not known. The results were published in the specialized journal Nutrients.

The results showed that his metabolism worsened after following this diet for six months, with a significant increase in body weight and a worse response to glucose and insulin, characteristics similar to obesity and type 2 diabetes in humans. In addition, changes in several microRNAs (microRNAs) have been observed in the blood and brain, which may lead to damage to this organ.

The authors point out that the results obtained confirm the importance of a balanced diet for the prevention of neurodegenerative diseases and highlight the potential of microRNAs as targets for therapeutic interventions.

“It represents an advance in the knowledge of the mechanism that would explain the relationship between obesity, type 2 diabetes and the development of Alzheimer's disease. In addition, it provides new targets for the possible prevention and treatment of the disease,” explained the researcher who led the project and professor of the Department of Biochemistry and Biotechnology. Monica Polo, from the Nutrition and Metabolic Health (NuMeH) research group and the Center for Environmental Technology, Food and Toxicology (TecnATox) of the URV. The Peri Virgili Institute for Health Research (IISPV), CIBERobn and the University of Barcelona also collaborated on the research.

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