- Previous research has confirmed the multiple health benefits of the Mediterranean diet, including its effects on brain health.
- A recent study found that certain nutrients like vitamin E and certain fatty acids may help slow brain aging.
- Researchers note that these specific nutrients are key components of the Mediterranean diet.
Researchers are increasingly interested in ways to promote healthy brain aging and prevent cognitive decline. One area of interest is how diet may influence cognitive function.
A recent study published in
Researchers used cognitive tests and brain imaging techniques and looked at blood biomarkers to establish nutritional profiles. They identified a nutritional profile associated with slower brain aging. This nutritional profile had higher levels of specific fatty acids, antioxidants and vitamins.
The nutrients examined reflect components of the Mediterranean diet, highlighting another benefit of following this diet.
Study author Aron K. Barbey, PhD, director of the Center for Brain, Biology and Behavior at the University of Illinois at Urbana-Champaign, said: Medical news today The research adds to a growing body of evidence supporting the brain health benefits of the Mediterranean diet:
“Our research builds on previous work in several ways. First, this is one of the largest and most comprehensive studies using blood biomarkers to study the link between diet and brain health. Second, it goes beyond traditional cognitive tests by employing multimodal neuroimaging measures. This provides a more complete picture of brain health, encompassing measures of brain structure, function and metabolism. Finally, the study goes beyond focusing on single nutrients and identifies a specific nutrient profile associated with slower brain aging.
This study was a cross-sectional study involving around 100 adults aged 65 to 75 years. All participants were healthy and showed no signs of cognitive impairment. Participants underwent several tests, including MRI scans, mental tests and blood tests.
During the study, researchers looked at 139 brain health variables, including markers of brain metabolism, function and structure.
Researchers have identified two brain health phenotypes: delayed brain aging and accelerated brain aging. People in the delayed aging group had a younger brain age than those in the accelerated brain aging group.
Participants also underwent several tests to examine things like intelligence, executive functions and memory. The results demonstrated better cognitive function among participants in the delayed brain aging group.
Next, the researchers examined nutritional profiles via blood samples for participants in the delayed brain aging group.
This group had higher levels of 13 nutrients than the accelerated phenotype.
These nutrients included several fatty acids, the carotenoids lutein and zeaxanthin, vitamin E and choline. Two of the fatty acids noted were omega-3 polyunsaturated fatty acids called alpha-linolenic acid (ALA) and eicosapentaenoic acid (EPA).
This nutritional profile appears to have a distinct impact on brain aging, independent of specific demographic measurements, body size and proportions, and fitness level.
The researchers were also able to account for covariates such as gender, income, body mass index (BMI), and education level. The results indicate a particular nutritional profile that could help slow brain aging.
The study authors suggest that the Mediterranean diet may be one of the most useful ways to ensure the consumption of these nutrients. THE
Sarah Wagner, non-study author and registered dietitian at Memorial Hermann Health System, noted the following: MNT:
“The Mediterranean diet is a big name when it comes to reducing the risk of cardiovascular disease and premature death. Of course, most people not only want to live longer physically, but also want to preserve their cognitive functions as they age. The nutrients discussed in this study are commonly found in a Mediterranean diet, suggesting that a Mediterranean diet (or other plant-based diet) is not only beneficial for our physical health but also for our cognitive health.
Despite the promising implications, this study has some limitations. First, it cannot establish causality. Second, the study included only a small number of participants, all of whom were White, indicating that future research could consist of a larger and more diverse data set.
Additionally, the research only included adults aged 65 to 75, so future studies could include data on older groups as well. The results also do not negate the importance of other nutrients for brain function.
The researchers further recognize that some nutrients are not as well understood and therefore additional research is needed to examine some of the underlying mechanisms involved.
Future research can also examine how certain nutrients affect the trajectory of brain aging.
Barbey highlighted the following areas for further research:
“Despite the promise of this work, additional research is needed to apply these findings to the public health context. Observational studies like this should be followed up with randomized controlled trials to confirm the effectiveness of the identified nutrient profile in promoting brain health. Additionally, additional research is needed to understand the specific mechanisms by which this nutritional profile may influence brain aging. Finally, longitudinal studies are needed to evaluate the long-term effects of dietary interventions based on this profile.
The results of this study highlight the potential benefits of certain nutrients. The researchers noted several sources of these nutrients in the study.
For example, carotenoids are phytopigments that give certain foods bright colors. Here are some sources of carotenoids:
- peppers
- tomatoes
- broccoli
- carrots
Common sources of vitamin E include green leafy vegetables, nuts and seeds. Choline is found in eggs, poultry, fish, cruciferous vegetables and some beans.
Wagner offered similar dietary advice in his comments and made the following recommendations:
“If you’re a fan of oatmeal, add flax meal, chia seeds and English walnuts to increase the ALA fatty acid. Eat an oily fish like salmon, herring or sardines in your dinner rotation a few times a week for more EPA. Nuts and dairy products are good sources of the other fatty acids mentioned in the study. Yogurt or lightly salted nuts can make great snacks. You can also make a creamy dressing with yogurt and throw some chopped nuts on top of a salad. Nuts, seeds, and seed oils are also good foods to include for extra vitamin E. Consider getting more color for more carotenoids. Vibrant foods like leafy greens, peppers, melon, tomatoes and carrots are good foods for carotenoids. Eggs and other animal proteins are good sources of choline, as are plant foods like potatoes and soy.
Anyone interested in including more of these nutrients in their diet can benefit from the work of a licensed professional, such as a registered dietitian nutritionist.
News Source : www.medicalnewstoday.com
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