Green-Mediterranean Diet Linked to Slower Brain Aging
Recent research indicates that adherence to a green-Mediterranean diet, which incorporates green tea and the aquatic plant Mankai, is associated with a deceleration in brain aging.
Study Overview
The findings of this study, published in the journal Clinical Nutrition, were co-authored by researchers from Ben-Gurion University, Harvard T.H. Chan School of Public Health, and the University of Leipzig.
Understanding Brain Aging
Neurological conditions, such as mild cognitive impairment and Alzheimer’s disease, are linked to an increased brain age gap—meaning the brain appears “older” than what would be expected based on a person’s chronological age. To investigate the dietary impact on brain age, the researchers analyzed data from approximately 300 participants involved in the DIRECT PLUS trial, one of the longest-running studies exploring the relationship between diet and brain health.
Dietary Comparisons
Over an 18-month period, participants adhered to one of three dietary patterns: a standard healthy diet; a traditional calorie-restricted Mediterranean diet, low in simple carbohydrates and emphasizing vegetables while substituting red meat with poultry and fish; and the green-Mediterranean diet, which additionally included green tea and Mankai.
Findings on Protein Levels
Research results indicated that elevated levels of certain proteins present in participants’ blood correlated with accelerated brain aging. Notably, these protein levels decreased among individuals following the green-Mediterranean diet. The researchers theorized that the diet’s protective benefits may stem from the anti-inflammatory molecules found in green tea and Mankai.
Research Insights
“Studying circulating proteins in blood enables us to observe, in a practical setting, how lifestyle and dietary modifications influence the brain’s aging processes,” stated Anat Meir, postdoctoral research fellow at Harvard Chan School and co-lead of the study. “This method affords us a dynamic perspective on brain health, revealing biological changes that may precede the onset of symptoms. By mapping these protein signatures, we gain valuable insights into how dietary interventions may contribute to the preservation of cognitive function as we age.”
Contributors to the Study
The study’s senior author was Iris Shai, adjunct professor of nutrition at Harvard Chan School. Co-authors from Harvard Chan School also included Dong Wang, Frank Hu, and Meir Stampfer.
Key Health Takeaway
Incorporating elements of the green-Mediterranean diet, such as green tea and Mankai, may play a beneficial role in slowing brain aging and enhancing cognitive health as one ages.
