Dietary Changes Linked too Rapid Improvements in Brain Health, Study Finds
new research from the University of Texas at Austin demonstrates that even short-term dietary adjustments – either low-calorie or low-carbohydrate – can measurably reduce levels of brain chemicals associated with inflammation and memory issues. The study, published recently, offers encouraging evidence that protecting brain health can begin with relatively simple changes to eating habits.
The research focused on individuals with early-stage metabolic dysfunction-associated steatotic liver disease (MASLD), a common chronic liver condition affecting an estimated 38% of adults globally. MASLD is often associated with cognitive symptoms like reduced attention and difficulty with executive functions, such as organization and task management. These symptoms are linked to elevated levels of neurometabolites like cerebral glutamate and myo-inositol, wich can signal inflammation and neurotoxicity.
Researchers followed a cohort of patients with MASLD, assigning them randomly to either a low-calorie or low-carbohydrate diet for just two weeks. Before and after the dietary intervention, participants underwent health screenings and brain and liver MRI imaging.
The results were striking. “We found that reducing liver fat through short-term dietary changes also lowered levels of certain brain metabolites that can signal inflammation and neurotoxicity when elevated,” explained Andreana P. Haley, professor of clinical psychology at UT Austin and lead author of the study.
specifically, 97% of participants experienced a decrease in liver fat, while 77% saw a reduction in glutamate levels and 70% experienced a decrease in myo-inositol. “We were struck by how quickly the brain responded,” Haley stated. “In just two weeks, we saw measurable improvements in brain metabolites, something that had only been speculated about before.”
Given projections that MASLD will affect 55% of the world’s adult population by 2040,the findings are particularly timely. Haley expressed hope that the study will motivate both healthcare professionals and individuals to prioritize metabolic health.
“Even short-term, achievable dietary changes may reduce brain processes that contribute to cognitive decline,” she said. “We hope this motivates both clinicians and individuals to take early action on metabolic health, not only to protect the liver but also to support long-term brain function.”
The researchers are now planning a larger clinical trial to investigate whether specific periods throughout life are more sensitive to the benefits of dietary interventions for brain health.
Source: UT Austin: https://news.utexas.edu/2025/09/30/study-finds-dietary-changes-quickly-alter-brain-markers-linked-to-memory-and-inflammation/
