Recent research has found a significant connection between cholesterol levels and the risk of developing dementia. It is not just high cholesterol levels that are concerning, but also the fluctuations in levels over time. A study of 10,000 individuals suggests that these fluctuations could increase the chances of developing dementia by up to 60 percent.
The study also indicates that large variations in cholesterol levels, from high to low, are linked to a higher risk of general cognitive decline, regardless of dementia. Dr. Jen Zhou, a researcher at Monash University in Australia, emphasized the importance of closely monitoring and actively intervening to prevent such fluctuations.
The research focused on two main types of cholesterol – “bad cholesterol” or LDL and “good cholesterol” or HDL. Large fluctuations in LDL levels were found to accelerate cognitive decline, while fluctuations in HDL levels did not impact cognitive decline risk significantly.
The study highlighted the potential adverse effects of LDL cholesterol levels above 130mg per deciliter and the role of LDL fluctuations in destabilizing atherosclerotic plaques in arteries, potentially leading to impaired blood flow to the brain.
The study involved individuals in their 70s from Australia and the United States who did not have dementia at the start of the observation period. By the end of the study, a portion of participants developed dementia while others experienced cognitive decline. Those with stable cholesterol levels had a lower risk of neurological symptoms.
Globally, high levels of bad cholesterol contributed to millions of deaths in 2021. To manage cholesterol levels, individuals are advised to undergo regular medical check-ups and make lifestyle changes such as increasing physical activity, quitting smoking, and consuming a healthy diet.
According to Emily McGrath from the British Heart Foundation, lowering cholesterol can be achieved through various lifestyle adjustments, including reducing saturated fats and opting for foods rich in unsaturated fats like olive oil, nuts, seeds, and oily fish.
Read More:
Source: www.sciencefocus.com
