The quality of carbohydrates in the diet has been linked to the risk of dementia

The glycemic index, a measure of how quickly foods raise blood glucose levels, has become the focus of scientists’ attention. It is measured on a scale from 0 to 100. Foods with a high index, such as white bread or potatoes, cause a sharp spike in sugar, while fruits, legumes and whole grains act milder.

For the analysis, the researchers used data from more than 200,000 UK adults who had not been diagnosed with dementia at the time of the start of follow-up. Based on the questionnaires, the scientists assessed the glycemic index and the glycemic load of each participant’s diet, after which they monitored their health status for a long time.

The average follow-up period was 13.25 years. During this time, 2,362 people developed dementia. Using sophisticated statistical methods, the team was able to determine the threshold values of the glycemic index at which the risk of cognitive impairment began to increase markedly.

The analysis showed a clear pattern. Diets with a low and moderate glycemic index were associated with a reduction in the risk of Alzheimer’s disease by about 16%. In contrast, a diet with high glycemic index scores was associated with an increased risk of dementia by about 14%.

The head of the study, Monica Bullio, noted that the data obtained point to a practical direction of prevention. According to her, a diet dominated by foods with a low glycemic index, such as fruits, legumes and whole grains, can reduce the likelihood of cognitive decline and the development of various forms of dementia.

The authors emphasize that when developing strategies for the prevention of dementia, not only the total amount of carbohydrates should be taken into account, but also their quality. Choosing carbohydrate sources can be an important tool for maintaining brain health in old age.