New Study Finds Fats in Butter and Eggs Linked to Lower Dementia Risk
A recent study conducted by Australian researchers has found that fats commonly found in butter, eggs, red meat, and cooking oils could potentially reduce the risk of dementia. The fats, known as triglycerides, have been known to heighten the risk of conditions such as heart disease, stroke, and pancreatitis. However, this study suggests that they may have a protective effect when it comes to dementia.
The study, led by Dr Zhen Zhou from Monash University in Melbourne, examined data from 86,000 adults aged over 65 in the UK, US, and Australia. These individuals did not have dementia at the beginning of the study. After a period of 12.5 years, 2,778 participants had developed the condition. The researchers found that those with higher levels of triglycerides in their blood were 18 percent less likely to develop dementia compared to those with lower levels.
Dr Zhou commented on the findings, stating, “Higher triglyceride levels may be reflective of better health and lifestyle behaviors that would protect against dementia. Our findings suggest that triglyceride levels may serve as a useful predictor for dementia risk and cognitive decline in older populations.”
These findings come at a crucial time, as the number of people living with dementia is expected to rise significantly in the coming years. Experts predict that by the end of the decade, the number of Britons with dementia will surpass a million, with the most common form being Alzheimer’s disease. While there is currently no cure for dementia, lifestyle improvements are believed to play a significant role in combating the disease.
Despite the potential benefits, it is important to note that high levels of triglycerides can also be dangerous. If levels are too high in the blood, they can increase the risk of heart disease, stroke, and pancreatitis. Therefore, balancing triglyceride levels is crucial for overall health.
Further research is needed to understand the specific components within triglycerides that may promote better cognitive function. This knowledge could aid in the development of new preventive strategies for dementia.