3 factors that increase the risk of dementia

A new study has found that dementia diagnoses are increasing exponentially, as more and more people are living longer. However, a new study highlights three key lifestyle habits that increase your risk of developing debilitating brain disease.

She reported that one in 14 people over the age of 65 suffers from dementia, with the disease affecting nearly one in six people over the age of 80.

The study, published in the journal Neurology, confirmed that three particular lifestyle habits tend to increase a person’s risk for dementia; The three habits are:

arterial hypertension

Research has shown that high blood pressure, especially in middle age, dramatically increases the risk of developing dementia; Studies show that people with high blood pressure in the critical period, between the ages of 30 and 50, are two-thirds more likely to develop incurable brain disease.

High blood pressure also poses serious health risks by damaging and narrowing blood vessels in the brain, which increases the chances of rupture or blockage.

2- smoke

The World Health Organization warns smokers are 45% more likely to develop dementia than non-smokers, with estimates that 14% of all Alzheimer’s cases worldwide are likely to be attributed to smoking .

“Because there is currently no cure for dementia, public health interventions should focus on prevention by modifying modifiable risk factors such as smoking,” said Dr Shekhar Saxena, director of the Department of mental health and addiction at the World Health Organization.

3 – a bad diet

Diets high in saturated and trans fat have been shown to increase cognitive decline and the risk of developing dementia.

Researchers have found that good nutrition and exercise can affect neurogenesis in the hippocampus – the process by which the brain produces new brain cells.

The results of the study suggest that altered neurogenesis in the brain may represent an early biomarker of cognitive decline (DC) and dementia.

Factors such as exercise, nutrition, vitamin D and carotenoid levels, and lipid levels have also been found to be associated with the rate of cell death.

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