Green Mediterranean Diet Linked to slower brain Aging in New Study
Jerusalem – A new clinical trial reveals the Green Mediterranean diet can alter protein profiles associated with brain aging, possibly offering a nutritional strategy to delay neurological decline, researchers announced today. The study, published this week, demonstrates that dietary changes can directly influence factors linked to cognitive impairment, even before symptoms appear.
The findings are notably relevant as the global population ages and the incidence of neurodegenerative diseases rises. Conditions like diabetes, hypertension, and high cholesterol are known to accelerate brain aging – a process that doesn’t always align with chronological age - and can serve as early indicators of cognitive issues. This makes diet a crucial preventative measure, impacting millions at risk of age-related cognitive decline.
The direct Plus trial showed that older participants exhibited altered protein profiles which were modified after adopting the Green Mediterranean diet. Specifically,consumption of green tea,mankai (a type of duckweed),and nuts - hallmarks of the diet – reduced levels of Galectin-9 and slowed the increase of decorin,changes believed to have a neuroprotective effect.
“These findings open the way to nutritional strategies capable of delaying brain aging,” stated Professor Iris Shai, the study’s lead author. First author Dafna Pachter added that the research could eventually lead to a simple blood analysis to assess a person’s brain health.
Researchers attribute the diet’s benefits to the anti-inflammatory properties of polyphenols found in its core components. The study reinforces the growing understanding that nutrition is not only vital for overall health but also essential for preserving cognitive function in the face of an aging global population.
