We know that the E4 variant of the APOE gene greatly increases the risk of developing Alzheimer’s disease, but the reason is a little more mysterious. It has been thought that it makes it easier for amyloid plaques to form because it produces a protein that binds to amyloid beta.

I’ve talked before about the evidence linking diabetes to an increased risk of Alzheimer’s disease, but now a new study suggests that elevated blood sugar levels increase Alzheimer’s risk even in those without diabetes, even in those without ‘pre-diabetes’.

Evidence is accumulating that age-related cognitive decline is rooted in three related factors: processing speed slows down (because of myelin<

A study involving nearly 6,000 African American older adults has found those with a specific gene variant have almost double the risk of developing late-onset Alzheimer’s disease compared with African Americans who lack the variant.

Analysis of data from 418 older adults (70+) has found that carriers of the ‘Alzheimer’s gene’, APOEe4, were 58% more likely to develop mild cognitive impairment compared to non-carriers.

Analysis of eight studies on diet and stroke published between 1990 and 2012 has found that risk of first-time stroke dropped with every 7g increase in total daily fibre. That amount of fibre is contained in a bowl of wholewheat pasta plus two servings of fruit or vegetables.

A 2-year trial involving 251 patients with Parkinson's disease and early motor complications (mean age, 52 years; mean duration of disease, 7.5 years) has found that those given deep brain stimulation surgery significantly improved their quality of life, motor disability, activities of daily

Brain scans of 61 older adults (65-90), of whom 30 were cognitively healthy, 24 cognitively impaired and 7 diagnosed with dementia, found that, across all groups, both memory and executive function correlated negatively with brain infarcts, many of which had been clinically silent.