Mediterranean Diet Linked to Healthier Brain Aging
A new study conducted by researchers from the University of Illinois and the University of Nebraska-Lincoln in the United States has found that certain nutrients in the Mediterranean diet, including types of fatty acids, antioxidants, and plant pigments, may play a key role in healthy brain aging. According to the researchers, the new study is one of the first and largest to combine brain imaging, blood biomarkers, and validated cognitive assessments.
To determine the study’s results, 100 cognitively healthy participants, aged 65 to 75, underwent a battery of tests, including cognitive assessments, brain imaging, and blood analysis. Scientists found a specific nutrient profile in the blood of those who performed better cognitively. The beneficial nutrients included a combination of fatty acids, as well as antioxidants and plant pigments, in addition to two forms of vitamin A and choline, which is in turn associated with nutrients found in the Mediterranean diet.
The researchers explained that the study identifies certain patterns of nutrient biomarkers that are promising and have positive associations with measures of cognitive performance and brain health. Aaron Barbey, a study co-author, said, “We have shown that these brain characteristics are directly linked to diet and nutrition, as evidenced by the patterns observed in nutrient biomarkers.”
It is noteworthy that brain aging is a major risk factor for the most common neurodegenerative diseases, including mild cognitive impairment and dementia, including Alzheimer’s disease, cerebrovascular disease, Parkinson’s disease, and amyotrophic lateral sclerosis.
