According to a new study, eating better food could potentially help prevent cognitive decline. Researchers worked with 100 healthy individuals between the ages of 65 and 75 and used a combination of neuroscience and nutrition science to find a specific set of nutrients that were linked to better performance on cognitive tests. Blood tests identified certain fatty acids, antioxidants, carotenoids, two forms of Vitamin E, and choline in the systems of those who showed slower brain aging and better cognitive function. These nutrients were similar to those found in the Mediterranean diet.Scientists have been focusing on researching the brain to help promote healthy aging. Although there is a lot of information available about the risk factors for accelerated brain aging, there is still limited knowledge about how to prevent cognitive decline.
There is evidence suggesting that nutrition is important. A new study published in Nature Publishing Group Aging, conducted by the University of Nebraska-Lincoln’s Center for Brain, Biology and Behavior and the University of Illinois at Urbana-Champaign, indicates how specific nutrients may significantly contribute to the healthy aging of the brain.
The group of scientists, led by Aron Barbey, dir rnrnThe Director of the Center for Brain, Biology and Behavior, along with a doctoral student and a research scientist, conducted a multimodal study using the latest advancements in neuroscience and nutritional science. They found a specific nutrient profile in participants who showed better cognitive performance.
The study included 100 healthy participants, aged 65-75, who completed a questionnaire with their demographic information, body measurements, and physical activity. Blood plasma was collected after a fasting period to analyze the nutrient levels.biomarkers. The participants also took part in cognitive assessments and MRI scans. The findings showed that there were two distinct types of brain aging among the participants — accelerated and slower-than-expected. Those who experienced slower brain aging had a unique nutrient profile.
The favorable nutrient blood biomarkers included a mix of fatty acids (vaccenic, gondoic, alpha linolenic, elcosapentaenoic, eicosadienoic, and lignoceric acids); antioxidants and carotenoids such as cis-lutein, trans-lutein, and zeaxanthin; two types of vitamin E and choline. This profile is related to the nutrients found in the Mediterranean diet, which previous research has linked to.The study focused on nutrient biomarkers that are associated with healthy brain aging. The researchers specifically looked at fatty acid profiles, which are known in nutritional science to potentially provide health benefits. This is in line with the extensive research on the positive health effects of the Mediterranean Diet, which emphasizes foods rich in these beneficial nutrients, according to Barbey, the Mildred Francis Thompson Professor of Psychology. The study identified specific nutrient biomarker patterns that show promise and have positive associations with cognitive performance and brain health. Previous research also supports these findings.The majority of research on nutrition and brain aging has traditionally used food frequency questionnaires, which rely on participants’ ability to remember what they ate. However, this study stands out as one of the first and largest to combine brain imaging, blood biomarkers, and validated cognitive assessments.
“The distinctive feature of our study is its comprehensive approach, which brings together data on nutrition, cognitive function, and brain imaging,” explained Barbey. “This allows us to develop a more thorough understanding of the connection between these factors. We go beyond just measuring cognitive performance with standard neuropsychological tests.”
The study looked at brain structure, function, and metabolism at the same time to show a connection between these brain characteristics and cognitive abilities. The study also found a direct link between these brain characteristics and diet and nutrition, as evidenced by the patterns seen in nutrient biomarkers.”
Researchers will further investigate this nutrient profile in relation to healthy brain aging. Barbey mentioned that in the future, these findings could potentially help in creating treatments and interventions to support brain health.
“The next important step is to conduct randomized controlled trials to further investigate these findings. This will help determine the best course of action for promoting brain health.”Barbey stated that the goal is to identify certain nutrients that have positive effects on cognitive function and brain health, and then give them as nutraceuticals. This will help determine if increasing these nutrient levels consistently results in improved cognitive test performance and brain structure, function, and metabolism measures.
Barbey is also co-editing a special collection for the Journal of Nutrition called “Nutrition and the Brain — Exploring Pathways to Optimal Brain Health Through Nutrition,” and is currently accepting submissions for consideration.The publication of articles will start next year.”There is a great deal of scientific and medical interest in understanding the significant impact of nutrition on brain health,” said Barbey. “In recognition of this, the National Institutes of Health has recently launched a ten-year strategic plan to accelerate nutrition research significantly. Our work directly aligns with this important initiative, aiming to provide valuable insights into how dietary patterns influence brain health and cognitive function.
