Sugar is to blame. Scientists believe fructose is associated with the development of Alzheimer’s disease

Alzheimer’s disease remains incurable despite scientists’ best efforts and a host of new discoveries, but now researchers have a new hypothesis for a possible cause of the disease: a type of sugar called fructose.

Previous research has shown that fructose in the brain helped our ancestors get food. But a new article suggests that changes caused by this sugar in our modern world may actually be linked to Alzheimer’s disease. Fructose is found in many foods, such as fruits, vegetables, and honey.

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However, it can also be produced naturally by the body, such as pathways induced by the consumption of foods high in salt.

So how did fructose help our ancestors? Sugar suppresses certain parts of the brain’s metabolism: it blocks distractions such as recent memories and draws attention to the passage of time.

This “shutdown” of certain brain functions helps us better focus on survival and encourages exploration and risk-taking behaviors that are important for foraging.

In the latest study, researchers claim that this “key to survival” is now permanently on, but these days most of us are looking for very little food.

This causes us to consume more fatty, sweet and salty foods than we need to produce more fructose.

This, in turn, can lead to conditions that cause brain inflammation and eventually Alzheimer’s disease, according to scientists.

“We believe that the initial fructose-related reduction in brain metabolism in these areas is reversible and should be beneficial,” says Richard Johnson, a nephrologist at the University of Colorado Anschutz Medical Center.

“But the chronic and persistent decline in cerebral metabolism caused by repetitive fructose metabolism leads to progressive brain atrophy and neuronal loss, with all the hallmarks of Alzheimer’s disease.”

This latest study doesn’t include any new lab work, but it does the equally important job of carefully connecting the dots between previous studies, including those linking fructose with survival and Alzheimer’s disease.

Researchers hypothesize that exposure to fructose and its byproduct, intracellular uric acid, causes an accumulation of Alzheimer’s disease-associated proteins.

These effects include decreased blood flow to the cerebral cortex, hippocampus, and thalamus, as well as increased blood flow (associated with food reward cues) around the visual cortex.

One way this happens is through failure of brain cells called astrocytes, which can lead to the buildup of amyloid plaques associated with Alzheimer’s disease.

Researchers also point to links between various risk factors for Alzheimer’s disease (such as alcohol consumption) and fructose production, and are looking at animal studies.

“The study showed that if you keep lab rats on fructose long enough, they get tau and beta-amyloid proteins in their brains, which are the same proteins seen in Alzheimer’s disease,” Johnson says. Number of Alzheimer’s patients.”

The next step is to conduct further testing to determine what role the metabolism of fructose and uric acid plays in the brain and how this may lead to conditions associated with Alzheimer’s disease.

“We argue that Alzheimer’s is about diet,” Johnson says.

“We suggest that both dietary and pharmacological studies be conducted to reduce fructose exposure or block fructose metabolism to determine if there is a potential benefit in preventing, treating or curing this disease.”

Previously Focus He talked about the number 1 factor affecting the formation of Alzheimer’s disease. A new study shows that the biggest risk factor may not be what you think.

Source: Focus

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