Fatty and sugary foods linked to lower cognitive functions: Mouse data

By Nathan Gray contact

- Last updated on GMT

Sugary and fatty fodos could re-shape the make-up of the gut mirobiota, leading to changes in cognitive functions, suggest researchers.
Sugary and fatty fodos could re-shape the make-up of the gut mirobiota, leading to changes in cognitive functions, suggest researchers.

Related tags: Immune system, Brain, Nutrition

A diet rich in fat and sugar could cause changes in the make up of our gut bacteria, which in turn lead to losses of cognitive functions, suggest researchers.

The new research, published in the journal Neuroscience​, investigated the impact of diets rich in sugary and fatty foods on brain functions, the make-up of the gut microbiome and the gut-brain axis that is thought to interconnect the two.

Led by principal investigator Professor Kathy Magnusson of Oregon State University and the Linus Pauling Institute, the research team found that when compared to a normal diet, mice fed a high-fat and a high-sugar diet had changes in gut bacteria that appeared to be related to a significant loss of cognitive flexibility - or the power to adapt and adjust to changing situations.

This effect was most serious on the high-sugar diet, which also showed an impairment of early learning for both long-term and short-term memory,” said the team.

"It's increasingly clear that our gut bacteria, or microbiota, can communicate with the human brain,"​ said Magnusson. "Bacteria can release compounds that act as neurotransmitters, stimulate sensory nerves or the immune system, and affect a wide range of biological functions."

"We've known for a while that too much fat and sugar are not good for you,"​ she added. "This work suggests that fat and sugar are altering your healthy bacterial systems, and that's one of the reasons those foods aren't good for you. It's not just the food that could be influencing your brain, but an interaction between the food and microbial changes.”

Study details

The team used a sample of 18 two-month-old male mice, which were randomly assigned to either a high-fat (42% fat, 43% carbohydrate (CHO), high-sucrose (12% fat, 70% CHO (primarily sucrose) or normal chow (13% kcal fat, 62% CHO) diets.

The team performed faecal microbiome analysis, step-down latency, novel object and novel location tasks prior to and 2 weeks after diet change. Water maze testing for long- and short-term memory and cognitive flexibility was conducted during weeks 5–6 post-diet change, they said.

Magnusson and her colleagues found that after just four weeks on a high-fat or a high-sugar diet, the performance of mice on various tests of mental and physical function began to drop, compared to animals on a normal diet – with one of the most pronounced changes in cognitive flexibility.

"The impairment of cognitive flexibility in this study was pretty strong," ​commented Magnusson. "Think about driving home on a route that's very familiar to you, something you're used to doing. Then one day that road is closed and you suddenly have to find a new way home."

According to the lead researchers, a person with high levels of cognitive flexibility would immediately adapt to the change, determine the next best route home, and remember to use the same route the following morning, all with little problem.

However, with impaired flexibility, it might be a long, slow, and stressful way home.

The team said such findings are consistent with some other studies investigating the impact of fat and sugar on cognitive function and behaviour - and suggest that some of these problems may be linked to alteration of the microbiome.

Source: Neuroscience
Volume 300, 6 August 2015, Pages 128–140, doi: 10.1016/j.neuroscience.2015.05.016
“Relationships between diet-related changes in the gut microbiome and cognitive flexibility”
Authors: K.R. Magnusson, et al

Related news

Related products

show more

Free booklet: Fat extraction for food analysis

Free booklet: Fat extraction for food analysis

BÜCHI Labortechnik AG | 09-Dec-2019 | Technical / White Paper

Fat extraction is a standard reference method for quality control, labeling and satisfying stringent regulations. "The five essentials of fat extraction...

Reduce Sugar. Add Fibre. Use VitaFiber™ IMO

Reduce Sugar. Add Fibre. Use VitaFiber™ IMO

LEHVOSS Nutrition | 11-Oct-2019 | Data Sheet

VitaFiber™ IMO is a plant-based food ingredient made from tapioca or pea starches and belongs to the special group of carbohydrates called oligosaccharides....

Less sugar, fuller fruity flavour

Less sugar, fuller fruity flavour

H&F – Innovative Solutions for your Product Developments | 23-Sep-2019 | Application Note

Herbstreith & Fox presents new Classic pectins which set with no added calcium – perfect for modern fruit spreads with as little sugar as possible,...

Stable antioxidants for deep frying applications

Stable antioxidants for deep frying applications

Kancor Ingredients Limited | 22-Jul-2019 | Technical / White Paper

Large quantities of wastage occur for frying oil in the snacking segment. When oil is fried at high temperatures, it quickly reaches its smoke point and...

Related suppliers



Posted by Trekkiemaiden,

Agree with the above comments totally. Also alarmed that mice are used to show links to human diet/disease, just as Anitschkow, "proved" a link between rabbits and dietary cholesterol. Animals that aren't supposed to eat human food aren't going to react the same way as humans would. I think the findings are totally interesting and hardly surprising tho, although it is worrying about the high fat diet - I'll bet it was inflammatory vegetable/grain oils rather than brain healthy saturated fats. And we all know that a diet that includes fat and sugar/carbs together is bad. Showing that saturated fat (or any fat for that matter) is bad for a mouse is just the same as rabbits eating meat. They aren't supposed to, ergot it's gonna be bad for them. We aren't mice! However we shouldn't be eating the sugars - that's not good for man or mouse.

Report abuse


Posted by Wendy Kennedy,

Is there another story going on here, like what's called the Randle effect (fat and sugar eaten together)? What is the microbiome outcome for a diet like the Wahl's diet, of 9 cups low starch veg, measured amounts of nuts, seeds meat and healthy fats?

Report abuse

What type of fats did they use?

Posted by Sheldon,

Was the source of fat from corn, soy, peanut, canola, sunflower, or safflower? Was it coconut, ghee, or animal origin? Was it organic? Too many unanswered variables to label "fat" as a bad guy.

Report abuse

Follow us

Featured Events

View more


View more