Epidemiological studies show an increased risk of cognitive decline in diabetic patients. Cardio-metabolic factors (hypertension, cholesterol, overweight …) are also considered as risk factors for Alzheimer’s disease.
Glycation, involved in the metabolic syndrome and its consequences (diabetes, cardiovascular diseases, early aging) is widely implicated in cognitive decline and some neurodegenerative diseases such as Alzheimer’s.
Proteins, directly involved in Alzheimer’s disease, are subject to glycation
Like proteins in the skin and vessel wall, Tau and Beta Amyloid proteins, directly involved in Alzheimer’s disease, are subject to glycation. A team of researchers from Taiwan (1) has shown that a Glyceraldehyde-derived AGEs increase the Amyloid precursor protein suggesting a direct role between glycation and Alzheimer’s development. The stability of the proteins that make up the neurofribillary tangles and the senile plaques would be ideal substrates for glycation (2).
Metabolic syndrome, cognitive decline, same causes, same precautions … The prevention and management of cognitive decline and Alzheimer’s disease go through a glycation control (strict food hygiene, regular, moderate and controlled physical exercise, medical…). As this is a slow mechanism, this management must be early.
