A green Mediterranean diet, rich in polyphenols and low in crimson and processed meat, seems to slow age-related brain atrophy, according to a new Ben-Gurion College of the Negev-led international study.
The DIRECT PLUS 18-month long randomized control demo among approximately 300 participants is one of the longest and largest brain MRI trials on earth.
Their findings were published Tuesday in The American Log of Clinical Nutrition.
The effect of diet on age-related mind atrophy is largely unproven. Participants were divided into three groups according to diet, plus whole brain MRI measurements were taken before, and after the trial. Hippocampal-occupancy (HOC) and lateral-ventricle-volume (LVV) were measured as indicators of brain atrophy and predictors of future dementia. Brain MRI-derived data were quantified and segmented using NeuroQuant, an FDA (Food and Drug Administration) authorized fully automated tool.
Two hundred eighty-four men and women (88% men) aged 31-82 were randomly divided into 3 groups: A healthy dietary guidelines group, a Mediterranean diet group and a green Mediterranean diet. Within the Mediterranean diet group, the individuals were further provided walnuts rich in polyphenols. In the green- Mediterranean group the participants were further provided higher polyphenol green components: 3-4 daily cups of green tea as well as a daily green shake associated with Mankai duckweed, as a substitute for lunch, with minimal consumption of crimson and processed meat. In addition , all three groups participated in physical activity programs based on aerobic exercise, including free gym memberships.
The particular trial was performed by Dr . Alon Kaplan plus Prof. Iris Shai, teacher at Ben-Gurion University, His home country of israel, and adjunct professor in Harvard University, together with various international teams of brain experts. The researchers were surprised to identify dramatic adjustments in MRI-related brain atrophy within 18-24 months, whereas the rate of brain atrophy markers (i. e., hippocampal occupancy decline and horizontal ventricle volume expansion) were significantly accelerated from the regarding 50 years and up.
The researchers found out a significant attenuation in human brain atrophy over the 18 months within those who adhered to both Mediterranean diets; with greater degree in the green-MED group, particularly among participants over age group 50. In addition , the scientists noticed that an improvement in insulin sensitivity was independently related to attenuated brain atrophy.
Greater Mankai, green tea extract, and walnuts consumption and less red and prepared meat consumption were significantly associated with lower hippocampal guests decline.
Participants were initially chosen based on abdominal girth size or dyslipidemia. They were all employees at a remote workplace in Israel (Nuclear Research Center in Dimona) where they will did not leave the premises during the workday, and the lunch time provided was monitored.
“ The advantageous association between the green Mediterranean diet and age-related neurodegeneration might be partially explained by the variety of polyphenols in plant-based food sources which have antioxidant and anti-inflammatory metabolites. Polyphenols can cross the blood-brain barrier (BBB), reduce neuroinflammation, and induce cell proliferation and adult-onset neurogenesis within the hippocampus, ” writes Prof. Shai, the lead writer.
“ Our own findings might suggest a simple, safe, and promising avenue to slow age-related neurodegeneration by adhering to a green-Mediterranean diet, ” adds Dr . Alon Kaplan.
This study was funded by grants from the The german language Research Foundation (DFG), (project number 209933838 — SFB 1052; B11), Israel Ministry of Health grant 87472511; Israel Ministry of Science and Technology grant 3-13604; and the California Walnuts Commission.
None of the funding providers were involved with any stage of the style, conduct, or analysis from the study, and they had no access to the study results before publication.