A recent study suggests that following a Mediterranean diet rich in vegetables, berries, nuts, and olive oil could potentially slow down the ageing process of the brain. Researchers observed that individuals who consumed a diet abundant in vegetables, fruits, nuts, fish, beans, olive oil, poultry, and a moderate amount of wine while limiting red meat, fried foods, and sweets showed less brain tissue loss over time, particularly in grey matter, and experienced reduced ventricular enlargement, a marker of brain ageing.
The study, published in the Journal of Neurology, Neurosurgery, and Psychiatry, involved 1,647 participants with an average age of 60. Participants were evaluated based on their adherence to the “Mind” diet, which emphasizes a Mediterranean-Dash Intervention for Neurodegenerative Delay. This dietary approach aims to promote brain health, lower the risk of Alzheimer’s disease, and includes antioxidant-rich plant-based foods while restricting saturated fats and added sugars.
During a 12-year monitoring period, individuals who closely followed the Mediterranean diet exhibited slower grey matter shrinkage and loss. Each three-point increase in adherence to the diet correlated with a deceleration in age-related decline, equivalent to a delay of two-and-a-half years in brain ageing. Furthermore, a higher adherence to the diet was associated with reduced total ventricular volume expansion, indicating less tissue loss and a one-year delay in brain ageing.
The study also suggested that older individuals and those who were physically active and maintained a healthy weight experienced greater benefits from the Mediterranean diet, highlighting the potential impact of combined lifestyle modifications on brain health.
Dr. Jacqui Hanley, head of research at Alzheimer’s Research UK, commented on the study, emphasizing the importance of balanced nutrition, physical activity, and healthy habits in supporting brain health as individuals age. However, more extensive and diverse studies are required to fully understand the interplay between diet, genetics, and other factors in relation to brain ageing.
Professor Catey Bunce, a statistical ambassador at the Royal Statistical Society, cautioned that while the study results are intriguing and suggestive of possible associations, they do not conclusively prove that the Mediterranean diet directly prevents brain ageing. Michelle Dyson, chief executive of the Alzheimer’s Society, underscored the significance of addressing modifiable risk factors, such as maintaining a healthy lifestyle, to potentially prevent or delay dementia.