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2 February 2015

New study postulates the role of dietary advanced glycation end products in the risk of Alzheimer's disease

Our new paper published in the Journal of Alzheimer's Disease provides evidence that cooking foods at high temperatures increases the risk of Alzheimer's disease. This study looked at the content of advanced glycation end products (AGEs) in national diets and clinical studies comparing and compared total AGEs to Alzheimer's disease rates.

1 December 2014

New Data Suggest Treatment Effect on Cognition Leads to the Treatment Effect on Function in Patients with Mild Alzheimer’s Disease

Eli Lilly and Company announced results from new analyses of two Phase 3 trials evaluating the relationship between cognitive and functional treatment effects in patients with mild Alzheimer’s disease. Based on post-hoc analyses of the Phase 3 trials, the findings suggested that cognitive deficits were more apparent than functional deficits in mild Alzheimer’s disease. The apparent treatment effect on cognition based on these analyses led to the apparent treatment effect on function.

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