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Diabetes Risk from Dining Out

A GOURMET meal may be as bad for you as a Big Mac, according to diabetes researchers who are alarmed at the rise in young men diagnosed with the disease.Corporate lunches and dinners at restaurants dishing up rich, fatty foods, coupled with sedentary working lives are being blamed for the trend. Dr Neale Cohen, of the Baker IDI Heart and Diabetes Institute, said many patients were unaware meals at upmarket restaurants were often as high in fat, salt and sugar as fast food. 

''Eating out is really code for eating badly,'' Dr Cohen said. ''Whether it's a fine French restaurant or McDonald's, it's the type of food that causes the problem.'' He said doctors at the institute are seeing men as young as 40 affected by type 2 diabetes, which is often triggered by obesity and linked to poor diet. ''Many of my patients will eat out three or four times a week for work and we are seeing 40-year-old businessmen who are in real trouble. To have diabetes at that age and otherwise be perfectly well with very little family history, is a really worrying thing.''

Dr Cohen recommends his patients only eat out once a week but said the ''MasterChef effect'' was encouraging people to re-create the elaborate dishes at home.

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People with mild cognitive impairment can be affected by a reduction in their ability to think, such as reduced memory and a short attention span.
“We wanted to find out whether highly educated patients with mild cognitive impairment differed in terms of tolerance of the disease from patients with intermediate and low levels of education,” says Rolstad.

By analysing the patients' spinal fluid, the researchers were able to examine whether there were signs of dementia in the brain.
“Highly educated patients with mild cognitive impairment who went on to develop dementia over the next two years had more signs of disease in their spinal fluid than those with intermediate and low levels of education,” says Rolstad.
Despite having more disease in the brain, the highly educated patients showed the same symptoms of the disease as their less well educated counterparts. This means that patients with higher levels of education tolerate more disease in the brain.

The researchers also studied patients with mild cognitive impairment who did not go on to develop dementia over the next two years.
“We found that the highly educated patients who did not develop dementia during the course of the study showed signs of better nerve function than those with lower levels of education,” says Rolstad. “This finding means that the highly educated not only tolerate more disease in the brain but also sustain less nerve damage during the early stages of the disease.”

The results indicate that a higher reserve capacity delays the symptoms of dementia and the progress of the disease. This can help the care sector to be more aware of dementia in highly educated patients, and thus increase the chances of the correct treatment being given.

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