A new study offers insight into how certain nutrients in our diets might slow down brain aging, potentially helping us live longer, healthier lives.
Researchers from the University of Illinois and the University of Nebraska-Lincoln conducted the study, analyzing brain scans and nutritional intake of 100 volunteers aged 65 to 75. They discovered that certain diets are linked to slower brain aging.
The study identified two distinct types of brain aging. Notably, the slower-paced brain aging correlated with nutrient intake characteristic of the Mediterranean diet, which has been previously recognized for its health benefits.
“We investigated specific nutrient biomarkers, such as fatty acid profiles, known in nutritional science to potentially offer health benefits,” said Aron Barbey, a neuroscientist at the University of Illinois. “This aligns with extensive research showing the positive health effects of the Mediterranean diet, which emphasizes foods rich in these beneficial nutrients.”
Importantly, the researchers did not rely on self-reported dietary information from participants. Instead, they analyzed blood samples to identify nutrient biomarkers, providing solid scientific evidence of the participants’ dietary habits.
The beneficial biomarkers identified included fatty acids from fish and olive oil, antioxidants like vitamin E found in spinach and almonds, and carotenoids from carrots and pumpkin. These nutrients have been previously noted for their anti-inflammatory properties and ability to protect cells from damage. Choline, found in high concentrations in egg yolks, organ meats, and raw soybeans, was another biomarker associated with slower brain aging.
The researchers used MRI brain scans and cognitive assessments to evaluate brain aging. This dual approach provided a comprehensive view of both mental agility and the finer details of neuron structure.
“This allows us to build a more robust understanding of the relationship between these factors,” Barbey explained. “We simultaneously examine brain structure, function, and metabolism, demonstrating a direct link between these brain properties and cognitive abilities.”
The growing body of evidence underscores the significant role nutrition plays in brain aging. Although this study captured a snapshot in time and cannot prove cause and effect, its findings align with those of a 2023 study that followed participants for 12 years, also linking the Mediterranean diet to lower cognitive decline.
The research team plans to conduct long-term clinical trials to further investigate how diet and nutrition impact brain aging. Their goal is to determine if simple dietary adjustments could reduce the risk of neurodegenerative diseases like Alzheimer’s.
“The present study identifies particular nutrient biomarker patterns that are promising and have favorable associations with measures of cognitive performance and brain health,” Barbey said.
