Low-GI Carbohydrate Diets May Lower Dementia Risk, Study Finds

New research suggests that both the quantity and quality of carbohydrates in the diet may significantly affect the risk of developing dementia. The study, led by the Nutrition and Metabolic Health (NuMeH) group at Universitat Rovira i Virgili in collaboration with TecnATox and IISPV, was published in the International Journal of Epidemiology.

Although aging remains the strongest risk factor for dementia, researchers highlight that lifestyle habits—especially diet—play a crucial role in long-term brain health. Carbohydrates account for more than half of daily energy intake, and their impact on blood sugar levels can influence metabolic processes linked to cognitive decline.

The study analyzed dietary data from over 200,000 adults in the UK who were dementia-free at baseline. Over an average follow-up of 13 years, participants consuming low-glycemic-index foods such as whole grains, fruits, and legumes showed a reduced risk of Alzheimer’s disease, while high-GI diets were linked to increased risk.

The findings emphasize choosing slow-digesting carbohydrates as part of dementia prevention strategies.

09-02-2026