Study suggests diet has a lasting impact on brain health and memory

A popular adage says, ‘We are what we eat.’ According to a recent study, it couldn’t be truer. While what we eat has a lasting impact on our physical wellbeing, it can also affect one’s brain and memory, according to a study. The researchers of the study add that, high levels of a satiety hormone that reduces appetite could decrease a person's likelihood of developing Alzheimer's disease.

People who have higher levels of the hormone, their chance of having mild cognitive impairment or Alzheimer's disease decreased by 65 per cent, reported the study published in the journal, 'Neurobiology of Aging'.
Using data from the Alzheimer's Disease Neuroimaging Initiative (ADNI), the researchers looked at the satiety hormone, Cholecystokinin (CCK), in 287 people.
The researchers found for individuals who have higher CCK levels, their chance of having a mild cognitive impairment, a precursor state to Alzheimer's disease, or Alzheimer's disease decreased by 65 per cent.
"It will hopefully help to shed further light on how satiety hormones in the blood and brain affect brain function," said Auriel Willette, assistant professor, and his team of researchers in Iowa State University's Department of Food Science and Human Nutrition.
CCK is found in both the small intestines and the brain.
In the small intestines, CCK allows for the absorption of fats and proteins. In the brain, CCK is located in the hippocampus, which is the memory-forming region of the brain, Willette said.
The researchers also found that individuals who have higher CCK levels had the chance of having a mild cognitive impairment, a precursor state to Alzheimer's disease, or Alzheimer's disease decreased by 65 per cent.
"It will hopefully help to shed further light on how satiety hormones in the blood and brain affect brain function," said Auriel Willette, assistant professor, and his team of researchers in Iowa State University's Department of Food Science and Human Nutrition.
The researchers hope this study will encourage others to look into the nutritional aspect of diets, versus just looking at caloric intake.
Plagman already is looking at how diet impacts an individual's CCK levels through researching fasting glucose and ketone bodies.
"By looking at the nutritional aspect, we can tell if a certain diet could prevent Alzheimer's disease or prevent progression of the disease," Plagman said.
"The regulation of when and how much we eat can have some association with how good our memory is. Bottom line: what we eat and what our body does with it affects our brain," Willette added.