Want a Better Memory? Consider What You Eat
We know eating can have a significant effect on our physical being and health, but it can also have significant impacts on our brain and our memory.
A recent study from Iowa State University found that a particular satiety hormone, when activated at higher levels, can decrease the chances of Alzheimer’s disease. The hormone, Cholecystokinin (CCK) can be found in the small intestine and in the brain’s hippocampus. In the small intestine, CCK allows for the absorption of fat and protein and in the brain, it contributes to memory formation.
The research found that individuals who had higher CCK levels had milder forms of cognitive impairment, which is a pre-marker for Alzheimer’s. The researchers used data from the Alzheimer’s Disease Neuroimaging Initiative and looked at 287 subjects. They found that those with higher CCK had a reduced risk of Alzheimer’s by 65 percent.
“It will hopefully help to shed further light on how satiety hormones in the blood and brain affect brain function,” says assistant professor Auriel Willette, a researcher on this study.
Lead author and one of the graduate students in the study, Alexandra Plagman said they decided to focus on CCK due to the fact it is highly expressed in memory function. Their main goal was to see the significance between the CCK, levels of memory and gray matter in the hippocampus.
The research also looked at p-tau and tau proteins, both thought to be toxic to the brain. When tau levels increased, higher CCK was no longer related to memory decline.
Plagman is already looking at additional ways diet can affect an individual’s CCK through other aspects such as fasting glucose and ketone bodies. Plagman’s goal is to find some sort of nutritional marker or certain diet that could possibly prevent the progression of Alzheimer’s.
“The regulation of when and how much we eat can have some association with how good our memory is,” says Willette, “Bottom line: what we eat and what our body does with it affects our brain.”