This is a CGN Discussion TEST

A diet consisting of a high percentage of carbohydrates, particularly sugars, is associated with a higher risk of developing mild cognitive impairment (MCI) among people aged 70 and older, a study from the Mayo Clinic has found.

The study also found that consuming a higher percentage of protein and fat in relation to carbohydrates was associated with a lower risk of becoming cognitively impaired.

“I was surprised,” said lead author and Mayo epidemiologist Rosebud Roberts in a phone interview Tuesday. “I had originally thought the key thing [for an increased MCI risk] would be protein and fat, particularly protein.”