Nutrition and Risk for Disease

Poor dietary practices in adults also increase the risk for disease, including cardiovascular disease and non-insulin dependent diabetes mellitus (also known as mature-onset or type II diabetes).

A recent study in the Journal of the American Medical Association reported that people who consumed at least five servings of fruits and vegetables daily were at more than 30 per cent lower risk of having a stroke compared with those who consumed minimal amounts of fruits and vegetables. Among the best candidates for consumption – vegetables in the cabbage family (which includes broccoli, cauliflower, and bok choy), green leafy vegetables, and citrus fruits and juices.

Type II Diabetes is also associated with poorer cognitive performance. On the one hand, it is encouraging that proper treatment of diabetes can lead to improved cognitive functioning. But on the other hand, even before diabetes can be diagnosed cognitive decline may be evident at early stages of insulin resistance. So can diet make a difference for those who may be in the early stages of insulin resistance and have not yet been treated for diabetes? Baycrest scientists Greenwood and Winocur have rently shown that glucose consumption – in the form of mashed potatoes and barley — led to improved memory function in elderly study participants. What does this mean?

“Glucose fuels the brain but, as the brain ages, its capacity to absorb glucose decreases,” says Dr. Winocur. “We can assist this critical function by including, in our diets, complex carbohydrates, like starches, that provide the brain with a constant supply of this essential nutrient.”

Scotiabank is committed to helping provide Canadians the tools they need to enjoy health and well-being as they age. We are proud to fund this innovative report. Congratulations to Baycrest on your vision and leadership.