A recent study from the University of Liverpool suggests that spikes in blood sugar levels after meals may be linked to a higher risk of developing Alzheimer's disease. The research analyzed genetic data from more than 350,000 people aged 40 to 69 using information from the UK Biobank. The team examined several indicators related to how the body processes sugar, such as fasting glucose, insulin levels, and blood sugar measured two hours after eating.
Researchers used Mendelian randomisation, a method that leverages genetic variation to investigate causal relationships between traits and diseases. They found that individuals with higher post-meal blood sugar had a 69% greater risk of developing Alzheimer's disease compared to those with lower levels. This increased risk did not appear to be explained by changes in overall brain size or white matter damage, suggesting other mechanisms might be involved.
Dr Vicky Garfield, senior author of the study, stated: "We first need to replicate these results in other populations and ancestries to confirm the link and better understand the underlying biology. If validated, the study could pave the way for new approaches to reduce dementia risk in people with diabetes."
The findings build on previous evidence linking high blood sugar, type 2 diabetes mellitus, and insulin resistance with poorer brain health and cognitive decline. However, researchers note that further studies are needed before any definitive conclusions can be drawn about causality or prevention strategies.
