
A nurse performing a finger-prick blood test on a senior patient during a health check.
What is ‘type 3 diabetes’? Who’s most at risk
Story by Claire Dodds
Type 1 and Type 2 diabetes have long been studied by medical experts and are known as the most common types of diabetes.
However, research shows that there may be a third strain of diabetes, one that is particularly affecting certain groups.
In general, diabetes occurs when the body does not produce enough insulin or cells do not respond properly to insulin, leading to high blood sugar levels.
According to experts, patients with Alzheimer’s disease may, actually, be experiencing a similar phenomenon, with some medical professionals referring to it as Type 3 diabetes.
“The term ‘Type 3 diabetes’ reflects the idea that Alzheimer’s disease may involve a form of insulin resistance or impaired insulin signaling in the brain,” Suzanne Craft, Ph.D., professor of gerontology and geriatric medicine and director of the Alzheimer’s Disease Research Center at Wake Forest University School of Medicine, told Newsweek.
“This differs from Type 1 diabetes, in which an autoimmune process prevents the pancreas from producing sufficient insulin, and Type 2 diabetes, in which the body becomes resistant to insulin and has difficulty regulating glucose metabolism.”
According to the Alzheimer’s Society, patients with the condition may become resistant to insulin as their brains change.
“Nerve cells in the brain may become resistant to the effect of insulin. This may lead to the build-up of amyloid and tau proteins in the brain,” the society explains.
Seemingly, this risk goes both ways, as diabetes has been suggested to put patients at a higher risk of developing dementia.
“Some of the strongest evidence comes from large, long-term observational studies showing that adults with Type 2 diabetes have an increased risk of cognitive decline and dementia, including Alzheimer’s disease,” Craft told Newsweek.
“There is also growing evidence that the risk begins before diabetes develops: people with prediabetes, insulin resistance and other forms of metabolic dysfunction also appear to be at increased risk.”
However, according to the Alzheimer’s Society, “it is important to note that diabetes is only a risk factor and does not mean that a person with diabetes will go on to develop dementia.”
Often Misdiagnosed
Type 3 diabetes is not a new notion. A 2017 Newsweek article identified Type 3c diabetes as one caused by various types of damage to the pancreas.
“Type 3c diabetes is caused by damage to the pancreas from inflammation of the pancreas (pancreatitis), tumors of the pancreas, or pancreatic surgery,” Newsweek reported at the time.
“This type of damage to the pancreas not only impairs the organ‘s ability to produce insulin, but also to produce the proteins needed to digest food (digestive enzymes) and other hormones.”
The research noted that Type 3c diabetes was often misdiagnosed as Type 2 diabetes. However, this diagnosis is unrelated to the presentation of evidence for Type 3 diabetes relating to Alzheimer’s disease.
Mitigating Risk
As scientific interest in this phenomenon develops, medical experts advise on a number of ways to mitigate diabetes risk.
“Regular physical activity is one of the most promising lifestyle interventions for reducing the risk of cognitive decline and dementia,” Craft continues.
“Maintaining a healthy weight, eating a healthy diet and controlling cardiovascular risk factors such as blood pressure and cholesterol are also important.
“These approaches may be particularly powerful when combined rather than pursued individually.”
Diabetes research is constantly changing, bringing to light new information on the treatment and management of this disease.
The idea of a third type of diabetes may have just been getting off the ground a decade ago, but continued research is helping doctors and patients alike learn more about what makes their insulin production systems tick.
A person slices tomatoes and carrots on a wooden cutting board surrounded by fresh herbs and spices.
Scientists say older adults reversed biological age in just 4 weeks with a simple diet change
Story by Brooklyn Smith
A small diet study is drawing major interest after researchers found that older adults could lower their biological age score in as little as four weeks.
Improvements were seen among participants who cut fat or ate more plant-based carbohydrates, suggesting that even diet changes made later in life may quickly affect markers associated with aging.
Researchers from the University of Sydney analyzed 104 adults aged 65 to 75 and assigned them to one of four diets for four weeks.
The eating plans included two omnivorous diets and two semi-vegetarian diets, with the semi-vegetarian groups getting about 70% of their protein from plant sources.
Within those diet groups, researchers divided participants between a higher-fat, lower-carbohydrate pattern and a lower-fat, higher-carbohydrate one. They then used 20 biomarkers, including cholesterol, insulin, and C-reactive protein, to estimate each person’s biological age, which reflects how the body is functioning rather than simply how many birthdays they have had.
The findings, published in the journal Aging Cell,, showed that all groups except the omnivorous higher-fat diet had declines in biological age. The biggest improvement was seen in the omnivorous higher-carbohydrate group.
Lead researcher Caitlin Andrews said the results point to “the potential benefits of dietary changes later in life,” while also emphasizing that longer studies are still needed.
Biological age has become an increasingly watched health measure because it can capture wear and tear on the body that chronological age cannot. Two people may be the same age on paper but have very different risks for heart disease, diabetes, inflammation, and other age-related conditions.
The four-week study did not show whether people will live longer or avoid disease.
The study did not show that one diet can dramatically or permanently “reverse aging.” It measured short-term changes in cholesterol, insulin, and inflammation, which doctors and public health experts already monitor in older patients.
The findings also align with broader nutrition research suggesting that diets centered more on plants and lower in heavy fat intake may support healthier aging. – Search Videos A separate recent study linked healthy plant-based eating to a lower risk of Alzheimer’s disease and other dementias.
For now, researchers are calling for larger, longer trials to determine whether these biological age changes last and whether they translate into lower rates of age-related disease. They also want to know whether the same effects would appear in other age groups or cohorts.
Short-term biomarker improvements are promising, but they do not prove better health outcomes over time. This study adds to growing evidence that reducing excess fat intake and building meals around more plant-forward carbohydrates, such as beans, whole grains, fruits, and vegetables, may support healthier aging.
Scientists say older adults reversed biological age in just 4 weeks with a simple diet change
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