GI News – September 2020

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GI News

Developing dementia as we age is one of our worst fears. We know people with diabetes are at greater risk, raising the question of whether high glucose levels are a driver of the abnormalities that are found in the brain of dementia patients. And if glucose does play a role, then perhaps dietary changes can reduce the chances that we’ll fall victim to this insidious disease. This month we investigate carbohydrates and brain health, with a particular focus on Alzheimer’s disease, labelled “type 3” diabetes by some researchers.

GI News is published online bi-monthly (during 2020) by the University of Sydney, School of Life and Environmental Sciences and the Charles Perkins Centre, and delivered to the mailboxes of our 97,000 subscribers. Our goal is to help people choose the high-quality carbs that are digested at a rate that our bodies can comfortably accommodate and to share the latest scientific findings on food and diet with a particular focus on carbohydrates, dietary fibres, blood glucose and the glycemic index.

Professor Jennie Brand-Miller, AM, FAIFST, FNSA, PhD
Editor: Alan Barclay, PhD, APD
Contact GI News:

Sydney University Glycemic Index Research Service
Manager: Fiona Atkinson, PhD, APD, AN

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