Bad carbs raise your Alzheimer’s risk

We all know there are good carbs and bad carbs—but eating too much of the latter could increase your chances of developing Alzheimer’s disease in years to come.

Eating good carbs—which include fruit, legumes, and whole grains—reduces the risk of dementia and Alzheimer’s by around 16 percent, while the bad carbs, mainly from processed foods and fries, raised the risk 14 percent.

It’s all to do with the Glycaemic Index (GI), which measures how quickly carbs release sugars; fast-release foods cause insulin spikes that are triggered to break down the sugars—and this can have a long-term effect on our cognition, say researchers from the University of Southern Catalonia.

They tracked the mental health and diets of around 200,000 adults in the United Kingdom who did not have dementia when the study began. Over the 13 years of the study, 2,362 participants were developed the condition.

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