New Breakthrough: This Diet May Help Slow Brain Aging

An increasing body of research has investigated the relationship between food choices and cognitive health in later life. Notably, the Mediterranean diet, which includes plenty of fish, olive oil, fruits, vegetables, and whole grains, has emerged as a promising approach for increasing cognitive lifespan. 

 

A new study published attempted to explore this potential relationship by analyzing dietary patterns in a group of people aged 65 to 75. This study took a more objective method, using blood tests to determine dietary intake and correlate it with observed cognitive aging.

The study identified two unique paths for cognitive decline. Interestingly, the slower progression was associated with a nutrient intake profile similar to the Mediterranean diet, which has been well-documented in prior studies for its beneficial impacts on human health.

"We investigated specific nutrient biomarkers, such as fatty acid profiles, known in nutritional science to potentially offer health benefits," says neuroscientist Aron Barbey, from the University of Illinois.

"This aligns with the extensive body of research in the field demonstrating the positive health effects of the Mediterranean diet, which emphasizes foods rich in these beneficial nutrients." 

 

 Crucially, the researchers adopted a more objective approach to dietary assessment. They evaluated blood samples for nutritional biomarkers rather than self-reported data, which can be biased and inaccurate. These biomarkers offered verified proof of the participants' dietary intake, revealing the specific nutrients associated with slower aging. These included fatty acids, which are abundant in fish and olive oil, as well as antioxidants like vitamin E, which can be found in spinach and almonds. 

 

Furthermore, the study identified carotenoids, which are plant pigments present in carrots and pumpkins and have previously been related to lower inflammation and cell protection. Also, choline, a vitamin found in egg yolks, organ meats, and raw soybeans, emerged as another beneficial biomarker linked to delayed aging in this study.

The researchers used a two-fold approach to assess brain aging. Magnetic resonance imaging (MRI) scans revealed detailed insights into neural configuration, while cognitive assessments offered a measure of practical mental agility. This combined methodology resulted in a more complex knowledge of the aging brain, including both structural and functional components.

This allows us to build a more robust understanding of the relationship between these factors," says Barbey. 

 

"We simultaneously examine brain structure, function and metabolism, demonstrating a direct link between these brain properties and cognitive abilities."

 

The findings of this study contribute to the growing body of evidence suggesting a link between dietary choices and cognitive health in later life. While further research is needed, the findings indicate that even minor dietary changes can potentially reduce the risk of cognitive decline and neurodegenerative disorders like Alzheimer's.

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