Mediterranean Diet Slows Brain Aging

A Mediterranean diet, abundant in vegetables, berries, nuts, and olive oil, has been found to significantly slow brain ageing. Research spanning over a decade observed less brain tissue loss, especially in grey matter, and reduced ventricular enlargement among individuals who closely followed this eating pattern.

The study, published in the Journal of Neurology, Neurosurgery and Psychiatry, analyzed data from 1,647 individuals averaging 60 years old. Participants examined adherence to the "Mind" diet, a brain-health-focused approach. Over an average of 12 years, closer adherence correlated with slower grey matter shrinkage and loss.

Each three-point increase in diet adherence was associated with slower tissue loss, equivalent to 20% less age-related decline and 2.5 years of delayed brain ageing. The positive effects were more pronounced in older, active, and non-overweight participants, suggesting synergistic lifestyle benefits.

Experts emphasize that while the findings are promising, more long-term studies are needed to fully understand the diet's direct impact. They also highlight other modifiable risk factors for dementia, such as smoking, physical activity, and alcohol consumption.