ArticleAlzheimer's & dementia : the journal of the Alzheimer's Association2026
High-fat diet is associated with accelerated gray matter atrophy in cognitively unimpaired older adults but slower atrophy in individuals with existing mild cognitive impairment.
Article in Alzheimer's & dementia : the journal of the Alzheimer's Association, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
introductionPrior studies showed inconsistent links between dietary fat and Alzheimer's disease (AD) risk. We examined whether dietary fat affected brain atrophy markers differentially based on risk factors like female sex, apolipoprotein ε4 (APOE ε4) status, and cognitive status.
methodsParticipants from the Vanderbilt Memory and Aging Project, classified as cognitively unimpaired (CU) or with mild cognitive impairment (MCI), were included (n = 758). Linear mixed-effects regression models examined associations between total fat intake (Tfat, times/day) and percentage of energy from fat (Pfat, %) and longitudinal gray matter volumes, as well as interactions.
resultsOver 4.6 ± 3.1 years, Pfat interacted with cognitive status on longitudinal temporal lobe (p = 0.009) and inferior lateral ventricle volume (p = 0.002). Higher Pfat was associated with faster reduction in temporal lobe volume in CU participants (β = 47.2, p = 0.007) but slower enlargement of the inferior lateral ventricle among participants with MCI (β = -22.5, p = 0.006). DISCUSSION: Different mechanisms may underlie the fat-neurodegeneration relationship across cognitive statuses.
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