Green Mediterranean Diet and Brain Aging
A new study has shown that the green Mediterranean diet can slow brain aging by altering blood proteins associated with neurodegeneration. Approximately 300 participants were tracked using MRI and protein fingerprint analysis over 18 months, with results showing a significant impact of the diet on the brain age gap.
Understanding the Brain Age Gap
The brain age gap is an indicator of brain health, where the expected brain age can be younger or older than a person’s actual age. This gap reflects how the brain is affected by aging and other health factors such as diabetes, inflammation, high blood pressure, and cholesterol, as well as the accumulation of certain proteins like beta-amyloid and tau.
A larger brain age gap is associated with multiple neurological diseases such as mild cognitive impairment and Alzheimer’s disease. Advanced studies indicate that dietary interventions can help reduce this gap.
DIRECT PLUS Trial: A Pioneering Study on Brain Aging
The DIRECT PLUS trial is one of the largest global studies using MRI to track the impact of diet on brain health. The study included participants on three different diets over 18 months, allowing researchers to monitor changes in brain age.
Previous studies have shown that both the traditional Mediterranean diet and the green Mediterranean diet slow age-related brain atrophy by 50% within 18 months, highlighting the importance of blood sugar control.
The Role of Blood Proteins in Brain Aging
The current study focused on changes in blood protein fingerprints among participants who showed different brain aging trajectories, and how diet influenced them. Two important proteins, Galectin-9 and Decorin, emerged as indicators of accelerated brain aging.
The results showed that following the green Mediterranean diet led to a significant reduction in the levels of these proteins, suggesting a beneficial effect on the biological processes associated with brain aging.
Green Mediterranean Diet and Brain Protein Regulation
The green Mediterranean diet includes polyphenol-rich components such as green tea, Mankai, and walnuts, which contribute to reducing Galectin-9 levels and slowing Decorin increases. The anti-inflammatory activity of these components is believed to explain the potential protective effect on the brain observed in the study.
These findings represent a step towards developing targeted dietary strategies to delay the progression of neurological diseases, enhancing the role of nutrition in improving brain function as we age.
Conclusion
The study demonstrates the importance of the green Mediterranean diet in reducing brain aging rates by modifying blood protein levels. By providing tangible biological evidence, the study opens new horizons for understanding the effects of nutrition on neurological health and developing simple blood tests to assess brain health in the future.