Scientists are beginning to understand that the same diet may not work the same way for everyone. A new study from Karolinska Institutet, published in JAMA Network Open, shows that people with a higher genetic risk of Alzheimer’s disease may benefit from eating more meat, while others may not see the same effect.
Alzheimer’s disease is a condition that slowly damages the brain. It leads to memory loss, confusion, and difficulty carrying out daily tasks. One of the strongest risk factors is a gene called APOE. People who carry a version known as APOE4 have a much higher chance of developing the disease compared to those without it.
Even so, not everyone with this gene develops Alzheimer’s. This suggests that other factors, such as lifestyle and diet, may influence the outcome. Researchers wanted to see whether eating habits could change how this genetic risk affects the brain.
To study this, they followed over 2,100 older adults in Sweden for up to 15 years. All participants were at least 60 years old and did not have dementia at the beginning. The researchers collected detailed information about what they ate and tested their cognitive abilities over time.
The results showed that people with the APOE4 gene who ate less meat had a much higher risk of dementia. Their risk was more than twice that of people without the gene. However, among those who ate more meat, this increased risk was not seen. Their rate of cognitive decline was slower, and fewer of them developed dementia.
This finding suggests that diet may help reduce the impact of genetic risk. It also highlights the idea that nutrition may need to be personalized based on individual differences.
The study also looked at the type of meat people ate. It found that eating less processed meat was linked to better outcomes for everyone, regardless of genetic risk. This supports existing advice to limit processed foods and choose fresher options.
In addition, the researchers found that people with the APOE4 gene who ate more unprocessed meat had a lower risk of dying from any cause. This suggests that the benefits of diet may extend beyond brain health.
However, there are important limits to these findings. Because the study is observational, it cannot prove that eating more meat directly prevents dementia. Other factors, such as overall health, exercise, and social conditions, may also influence the results.
When analyzing this study, it becomes clear that it adds to a growing field called personalized nutrition. This approach recognizes that people respond differently to the same foods. Genetic differences may explain why some diets work better for certain individuals.
At the same time, the study should not be taken as a simple recommendation to increase meat intake. Diet is complex, and balance is important. Too much meat, especially processed meat, has been linked to other health risks.
In conclusion, this research provides new insight into how genes and diet may work together to affect brain health. It suggests that future dietary advice may be more tailored to each person. While more research is needed, the study offers hope that lifestyle changes could help reduce the risk of Alzheimer’s disease in people who are genetically vulnerable.
If you care about Alzheimer’s, please read studies about the likely cause of Alzheimer’s disease , and new non-drug treatment that could help prevent Alzheimer’s.
For more health information, please see recent studies about diet that may help prevent Alzheimer’s, and results showing some dementia cases could be prevented by changing these 12 things.
Source: Karolinska Institutet.
