Scientists discover key nutrients in foods linked to slower brain aging: ScienceAlert

Understanding the biological processes of aging could help us live longer and stay healthier as we age – and a new study links the rate at which our brains age to the nutrients in our diet.

Researchers at the University of Illinois and the University of Nebraska-Lincoln compared brain scans with the nutrient intake of 100 volunteers between the ages of 65 and 75, looking for links between certain diets and slower brain aging.

They identified two different types of brain aging – and the slower aging was associated with nutrient intake similar to that of the Mediterranean diet, which previous studies have shown to be one of the best for our bodies.

“We looked at certain nutrient biomarkers, such as fatty acid profiles, that are known in nutritional science to potentially provide health benefits,” says neuroscientist Aron Barbey of the University of Illinois.

“This is in line with the extensive research in this field demonstrating the positive health effects of the Mediterranean diet, with a focus on foods rich in these beneficial nutrients.”

Importantly, the researchers did not rely on study participants’ reports of their diet. Instead, they analyzed blood samples to look for nutrient biomarkers: solid scientific evidence of what these older people were eating and drinking.

Positive biomarkers identified included fatty acids, such as those found in fish and olive oil, and antioxidants such as vitamin E, found in spinach and almonds, as well as carotenoids, plant pigments found in carrots and pumpkin that have previously been found to reduce inflammation in the body and protect cells from damage. Another positive biomarker linked to slower aging in this research was choline, which is found in high concentrations in egg yolks, organ meats and raw soybeans.

The researchers studied brain aging through both MRI brain scans and cognitive testing. These two approaches provided a picture of practical mental agility as well as the more subtle details of neuron configuration.

“This will help us better understand the relationship between these factors,” says Barbey.

“We simultaneously investigate the structure, function and metabolism of the brain and thus show a direct connection between these brain properties and cognitive abilities.”

There is now increasing evidence that diet has a significant impact on brain aging, and each new study provides new insights into how closely our brain is connected to all other parts and functions of our body.

This research captures only a snapshot and is not comprehensive enough to prove cause and effect. However, a 2023 study that followed participants for 12 years reached similar conclusions and also found a link between the Mediterranean diet and less cognitive decline.

Next, the team wants to conduct longer-term clinical trials to understand how diet and nutrients affect brain aging. It’s possible that simple changes to our diet could help reduce the risk of neurodegenerative diseases like Alzheimer’s.

“The present study identifies certain nutrient biomarker patterns that are promising and show favorable associations with measures of cognitive performance and brain health,” says Barbey.

The study was published in npj aging.