Brain iron can be used to predict who will get Alzhiemer’s
Abnormal iron is found in the brains of those with Alzheimer’s.
Brain iron in Parkinson’s predicts cognitive decline.
Iron damages via oxidative stress.
Iron in the brain combines with Aβ in the brain → smaller entorhinal cortex (ERC) volume.
Iron may also damage via causing atherosclerosis in the brain.
Excess iron in the brains of (dead) Alzheimer patients may point to red meat as a culprit.
Iron from red meat is taken up at a constant rate regardless of the body’s iron status.
Ferroptosis can cause cell death.
Intake of alcohol and tobacco have been correlated with brain iron deposits.
To avoid iron-caused damage:
Regular physical exercise modulates iron storage and trafficking in both the brain and skeletal muscle.
Alpha lipoic acid, best from dark green leafy veggies, which also supply magnesium.
Curcumin and green tea may help lower brain iron.
Older adults with high dietary intake of nutrients commonly found in nuts, soybeans, olive oils, and fish (such as vitamin E, lysine, DHA omega-3 and LA omega-6 PUFA) tended to have lower brain iron and better working memory performance than expected for their age.
But avoid iron–deficiency anemia