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 in npj Aging 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.