A groundbreaking study led by Ben-Gurion University of the Negev revealed that a green Mediterranean diet, rich in plant-based foods and low in red and processed meats, may help slow brain aging.
This research, published in The American Journal of Clinical Nutrition, is significant for its duration and scale, being one of the longest and largest brain MRI trials globally.
The study, known as the DIRECT PLUS trial, lasted 18 months and involved 300 participants. It focused on the impact of diet on age-related brain atrophy, a topic that has remained largely unexplored until now.
Participants were split into three dietary groups, with brain MRI scans taken at the beginning and end of the trial to measure changes.
The researchers used indicators like Hippocampal-Occupancy (HOC) and Lateral-Ventricle-Volume (LVV) to assess brain atrophy, which can predict future dementia.
These measurements were made using NeuroQuant, a fully automated tool authorized by the Food and Drug Administration (FDA).
The participants, comprising 284 men and women, predominantly men, aged 31-82, were divided into three groups: those following healthy dietary guidelines, a traditional Mediterranean diet, and a green Mediterranean diet.
The latter two groups were provided with polyphenol-rich foods like walnuts, green tea, and Mankai duckweed shakes as dinner substitutes. Additionally, all groups engaged in physical activity programs that included free gym memberships.
The trial was conducted by Dr. Alon Kaplan and Prof. Iris Shai, along with international brain experts. The findings were striking, with notable changes in MRI-related brain atrophy observed within 18-24 months.
The rate of brain atrophy markers was found to accelerate significantly from age 50 onwards.
Participants following both Mediterranean diets, especially the green Mediterranean diet, showed a significant reduction in brain atrophy over the 18 months, particularly those over age 50.
The study also found that improved insulin sensitivity was independently linked to reduced brain atrophy.
The diets’ beneficial effects on brain health were attributed to the high intake of Mankai, green tea, and walnuts, and low consumption of red and processed meats. These dietary choices were associated with a slower decline in hippocampal occupancy.
Participants were selected based on abdominal size or dyslipidemia and were employees at a remote workplace in Israel, allowing for monitored meal consumption.
Prof. Shai, the lead author, suggests that the positive association between the green Mediterranean diet and brain health might be due to the high polyphenol content in plant-based foods.
These compounds are known for their antioxidant and anti-inflammatory properties and can cross the blood-brain barrier to reduce neuroinflammation and promote neurogenesis in the hippocampus.
Dr. Alon Kaplan highlighted the study’s potential in offering a simple and safe approach to slow age-related neurodegeneration through diet.
If you care about brain health , please read studies about Vitamin B9 deficiency linked to higher dementia risk, and cranberries could help boost memory.
For more information about brain health, please see recent studies about heartburn drugs that could increase risk of dementia, and results showing this MIND diet may protect your cognitive function, prevent dementia.
The research findings can be found in The American Journal of Clinical Nutrition.
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