Got a sweet tooth? If so, you may have a greater risk for developing
Alzheimer’s disease.
That’s the latest word from Richard Jacoby, M.D., a peripheral nerve
surgeon who notes a growing body of scientific research has tied
sugar to dementia — in addition to the sweet stuff’s well-known
association with diabetes, heart disease, and certain cancers.
In a new book, “Sugar Crush: How to Reduce Inflammation, Reverse
Nerve Damage, and Reclaim Good Health,” Dr. Jacoby explains that
sugar damages a key nerve is tied to the brain’s memory center known
as the hippocampus — as well as the sense of smell.
“The olfactory nerve, which controls our ability to smell, passes
through a very tight tunnel to reach the nose, making it more
susceptible to the damaging effects of sugar,” he tells Newsmax
Health. “Part of the olfactory nerve nucleus is the hippocampus
…and an early sign of Alzheimer’s is a lack of smell.”
In fact, docs sometimes detect Alzheimer’s using a “peanut butter
test” — asking a patient if he or she can detect its strong odor
when it is held up to the nose. Other clues: When an older woman
wears a ton of perfume, not knowing how strong it is, or a man adds
a lot of spicy tabasco sauce to food because he can’t taste or smell
it.
Those connections led Dr. Jacoby — who practices in Scottsdale,
Ariz., and specializes in the treatment of peripheral neuropathy —
to investigate and ultimately conclude that damage to the olfactory
nerve is the root cause of both loss of smell and memory.
“Incidentally, people with Type 2 diabetes are twice as likely to
develop dementia or Alzheimer’s as those without,” he notes, adding
that high blood sugar may be contributing factor to the
memory-robbing condition that strikes five million Americans.
“Some researchers even believe Alzheimer’s is actually a form of
diabetes — informally referred to as Type 3 diabetes — because the
links are so strong. When brain cells become resistant to insulin,
they don’t get enough fuel and they die” causing memory loss,
confusion, and other typical symptoms of dementia.
Dr. Jacoby’s research and experiences with his own patients is
adding to the growing weight of evidence suggesting that sugar and
carbohydrates are bigger dietary evils than fat and cholesterol
Most Americans’ diets are loaded with hidden sugar, much of it in
processed foods and beverages. Each year, the average American
consumes 160 pounds of processed sugar, which is known by many names
that typically end in “ose” (glucose, fructose, dextrose, galactose)
or “itol” (sorbitol, polyglycitol).
A slate of research has linked Alzheimer’s to high cholesterol,
obesity, inactivity, lack of mental stimulation, and even head
injuries. But Dr. Jacoby believes those factors pale in comparison
to a diet loaded with carbs and sugar.
“I would say sugar is the No. 1 risk factor,” he says. “It’s always
been known that sugar promotes inflammation, so that’s not a new
concept. But its pervasiveness [in the American diet] is enormous.”
Dr. Jacoby’s conclusions are based on his analysis of scientific
research linking sugar to common diseases. The earliest studies
found rich people often higher-than-average rates of health problems
hundreds of years ago — when only the affluent could afford to eat
sugary foods.
More recently, changes in food production have boosted Americans’
consumption of processed foods rich in carbs and sugar — including
low-fat and fat-free foods promoted as heart-healthy options since
the 1970s. Dr. Jacoby believes these trends are partly to blame for
the rise in Alzheimer’s cases, which are projected to triple in
coming decades, as the baby boomers grow older.
“This is absolutely what’s happened,” he says. “Who does all the
research and funding? The food companies. If you take the fat out of
food you have to put something back and what they put back is high
fructose corn syrup…it makes food tastes food and it is
addictive....
“So what I’m saying is that the carbohydrates we eat break down to a
sugar that causes nerve compression, and the brain is obviously a
nerve — a big one! What I did is I just put the dots together.”
The good news is you can reduce your risk of developing dementia by
simply cutting back on sugar and limiting your carbs. Among the
strategies Dr. Jacoby advises:
Avoid processed sugars. Read food labels
fastidiously and limit your consumption of processed foods —
including baked goods, snacks, frozen meals —which are loaded sugar.
Keep in mind that natural sweeteners — honey, maple syrup, and those
in fruits — are healthier options than table sugar, but all forms
boost inflammation.
Watch those carbs. Carbohydrates in bread, pasta,
and other foods break down into sugar in the body, so you should
limit your intake. “If the food has carbs, divide the total number
by four and that’s the sugar level,” he explains. “There’s 48 grams
of carbs in a bagel — that’s [the equivalent of] 12 teaspoons of
sugar. A 150-pound woman would have to jump on a trampoline for two
hours to burn that off.”
Eat more whole foods. Fruit, veggies, and other
whole foods — even those with high sugar content, such as carrots,
berries, and bananas — are better options than anything that comes
out of a bag, box, or can.
Choose anti-inflammatory items. Many foods have an
anti-inflammatory properties and can boost brain health. Among them:
nutrient-rich spinach, fish, garlic, dark berries, and turmeric. All
are loaded with healthy compounds, including antioxidants that
protect brain cells and improve blood flow, which may help reverse
or combat age-related cognitive deficits.
The bottom line?
“What I like to tell my patients is: If it tastes good don’t eat
it,” Dr. Jacoby jokes — pausing for effect before adding: “unless
you read the label!”
He adds: “Sugar is sugar and it’s all bad. But there better sugars,
yes. For instance glucose [in in fruit] is better than fructose [in
sodas and sweet treats] — fructose is a killer.”