Israeli Diet Slows Brain Aging: Green & Mediterranean Foods Key
- A large-scale study combining brain imaging and blood protein analysis reveals that a green-Mediterranean diet is associated wiht reduced levels of proteins linked to neurodegenerative diseases and a...
- Researchers investigated the relationship between diet and brain aging over an 18-month period, utilizing brain MRI scans and detailed blood protein analysis.
- The research builds upon the DIRECT PLUS trial, one of the largest brain MRI dietary studies conducted to date.
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Dietary Changes Linked to Slowed Brain Aging,New Research Shows
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A large-scale study combining brain imaging and blood protein analysis reveals that a green-Mediterranean diet is associated wiht reduced levels of proteins linked to neurodegenerative diseases and a potentially slower rate of brain aging.
The DIRECT PLUS Trial and the “Brain Age Gap”
Researchers investigated the relationship between diet and brain aging over an 18-month period, utilizing brain MRI scans and detailed blood protein analysis. The study centered on the “brain age gap”-the difference between the brain age predicted by MRI and a person’s chronological age. A larger positive gap suggests accelerated brain decline, while a negative gap indicates slower aging. These measurements are particularly relevant in understanding conditions like mild cognitive impairment and Alzheimer’s disease.
The research builds upon the DIRECT PLUS trial, one of the largest brain MRI dietary studies conducted to date. The trial divided participants into three dietary groups. Previous findings from the DIRECT PLUS trial demonstrated that both traditional and green-Mediterranean diets could reduce brain atrophy by approximately 50% over one to one and a half years. This new research expands on those findings by identifying specific blood proteins associated with brain aging that are impacted by dietary interventions.
Key Proteins Identified: Galectin-9 and Decorin
Out of 90 proteins analyzed, Galectin-9 and Decorin emerged as particularly significant. Elevated levels of both proteins have been previously associated with Alzheimer’s disease and other degenerative conditions. The study found that participants adhering to the green-Mediterranean diet experienced a significant decrease in the levels of these two proteins.
The green-Mediterranean diet, as implemented in the study, emphasizes the consumption of green tea, walnuts, and the aquatic plant Mankai (Spirulina platensis). Research suggests that Mankai is a particularly rich source of nutrients and antioxidants. Researchers hypothesize that the observed changes in protein levels may be due to the anti-inflammatory effects of the diet.
nutri-Omics and the Future of Brain health
Professor Iris Shai of Ben-Gurion University, the lead investigator of the study, described the work as “an advance in the field of nutri-omics – the integration of nutrition with omics technologies – opening new avenues for targeted dietary strategies against neurological decline.” This approach combines nutritional science with the study of the complete set of molecules (the “ome”) within a biological system, offering a more holistic understanding of how diet impacts health.
Dafna pachter, the first author of the study, highlighted the potential for developing a simple blood test to assess brain health based on protein signatures. Dr.Anat Yaskolka-Meir of Harvard Medical School added that analyzing circulating proteins allows scientists to observe the effects of lifestyle choices on brain aging in real-world settings, even before the onset of noticeable symptoms.
The findings suggest that dietary interventions could offer a proactive approach to maintaining brain health and potentially delaying the onset of neurodegenerative diseases. Further research is needed to confirm these findings in larger