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Mediterranean diet slows ageing of brain, study shows
Camilla Turner
October 21, 2015
Following a Mediterranean-style diet slows the rate at which the brain shrinks by five years, research suggests. The study indicates that a diet consisting of fruit and vegetables, fish and olive oil but little red meat or dairy products may be associated with losing fewer brain cells due to ageing. The findings add weight to the theory that a healthy diet can avert the onset of Alzheimer’s disease by stopping the brain from growing older.
The Columbia University study, published by the journal Neurology, shows that people following a Mediterranean-like diet had a larger brain volume than those who didn’t. Researchers say the difference between the two groups was about the same as five years of ageing. Study author Doctor Yian Gu, of Columbia University, said: “These results are exciting, as they raise the possibility that people may potentially prevent brain shrinking and the effects of ageing on the brain simply by following a healthy diet.” The diet in the study included a high intake of vegetables, legumes, fruits, cereals, fish and monounsaturated fatty acids such as olive oil; a low intake of saturated fatty acids, dairy products, meat and poultry; and mild to moderate amounts of alcohol.
Tom Dening, professor of dementia research at the University of Nottingham, said: “These are interesting findings and offer encouragement to people who think that the Mediterranean diet has preventive value in dementia.” Derek Hill, professor of medical imaging science at University College London, said: “Brain shrinkage – or atrophy – is a natural consequence of ageing, and this shrinkage proceeds more rapidly in people with cognitive impairment or Alzheimer’s disease.”
(www.telegraph.co.uk. Adaptado.)
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