Summary: New research suggests that certain nutrients may lower iron buildup in the brain, a factor linked to cognitive decline in aging. excess non-heme iron, which accumulates over time, contributes to oxidative stress and can impair memory and executive function.
Key Facts:
- Iron’s Role: Excess brain iron, especially non-heme iron, is linked to poor memory and executive function in aging.
- Nutritional Impact: Higher intake of antioxidants, vitamins, and iron-chelating nutrients reduces brain iron buildup.
- Dietary Potential: Diets rich in these nutrients, such as the Mediterranean or DASH diets, may protect against cognitive decline.
Researchers at the University of Kentucky have found that incorporating specific nutrients into a regular diet may reduce iron buildup in the brain — a factor associated with cognitive decline in normal aging.
The study,titled “Exploring the links among brain iron accumulation,cognitive performance,and dietary intake in older adults: A longitudinal MRI study,” was published in Neurobiology of Aging.
The work was supported by multiple grants from the National Institutes of Health’s National Institute on Aging and National Institute of Neurological Disorders and Stroke.
“This study is an example of how we can encourage healthier lifestyle choices to help combat some risk factors that can affect brain health,” said Gold.
The researchers specifically looked at non-heme iron, which is critical for brain health. This type of iron does not bind with storage proteins and, with age and in excess, can contribute to oxidative stress, potentially affecting neuronal integrity and cognition.
Excessive brain iron has been linked to poor cognitive performance, even in normal aging.
“Despite mounting evidence connecting iron overload to negative cognitive outcomes, there are currently no established methods for reducing brain iron accumulation in older adults,” said Valentinos Zachariou, Ph.D., an assistant professor in the Department of Behavioral Science in the College of Medicine and first author of the paper.
The team reassessed brain iron concentrations approximately three years later in the same cohort of older adults. They measured brain iron levels using quantitative susceptibility mapping.
Researchers also analyzed dietary facts from one month along with cognitive performance, which was evaluated using neuropsychological tests of episodic memory (memories of specific events) and executive function.
“Our results revealed a broad network of cortical and subcortical brain regions where iron accumulation occurred over the three-year period,” said Zachariou.
“Though, participants who had higher baseline intake of antioxidants, vitamins, iron-chelating nutrients, and polyunsaturated fatty acids showed considerably less iron accumulation over the three-year period,” said gold.
The research team stated that the findings offer valuable insights for future clinical trials aimed at evaluating the impact of similar nutritional intake on brain iron accumulation and cognitive function.
Further study of iron accumulation and cognition effects of healthy diets rich in the nutrients examined in this study, such as the Mediterranean or DASH diets, would be highly beneficial.
Funding: Research reported in this publication was supported by the National Institute on Aging of the National Institutes of Health under multiple award numbers; by the National Institute of neurological Disorders and Stroke of the National Institutes of Health; and by the Office of Research Infrastructure Programs of the National Institutes of Health.
Original Research: Open access.
“Exploring the links among brain iron accumulation, cognitive performance, and dietary intake in older adults: A longitudinal MRI study” by Brian Gold et al. Neurobiology of aging
Abstract
Exploring the links among brain iron accumulation, cognitive performance, and dietary intake in older adults: A longitudinal MRI study
Dietary intake was evaluated at baseline using a validated questionnaire. Cognitive performance was assessed using neuropsychological tests of episodic memory (MEM) and executive function (EF).
Voxel-wise, linear mixed-effects models revealed brain iron accumulation in multiple subcortical and cortical brain regions, which was negatively associated with both MEM and EF performance.
However, consumption of specific dietary nutrients was associated with reduced brain iron accumulation.
Guest experts, including Dr. Jane Patterson, a neuropsychologist, and Dr. Henry Li, a nutritionist, discussed the implications of these findings. Dr. Patterson emphasized the importance of diet in cognitive health, stating, “The inclusion of these nutrients could be a game-changer in how we approach aging and cognitive health.” Dr. Li added, “It’s crucial for older adults to be mindful of the nutrients they consume, as our study highlights the direct link between diet and brain health.”
What are the benefits of the Mediterranean and DASH diets for brain health?
Interview Between Time.news Editor and Nutrition Expert
Time.news Editor: Welcome to our interview today! We’re thrilled to have Dr. Alice Morgan, a leading researcher in neuro-nutrition, who has been exploring the links between dietary habits and brain health. Dr. Morgan,your recent study on iron accumulation in the brain has captured a lot of attention.Can you summarize what led to your research focus on iron and cognition?
dr. Alice Morgan: Thank you for having me! The impetus for this study came from a growing body of evidence indicating that excessive iron, notably non-heme iron, can contribute to oxidative stress in the brain.This oxidative stress is linked to cognitive decline, which raised questions about how dietary choices could mitigate these effects.
Time.news Editor: ThatS engaging! Your study found that certain nutrients could lower iron buildup in the brain. Can you elaborate on which specific nutrients were highlighted in your research?
Dr. Alice Morgan: Certainly! We discovered that antioxidants, certain vitamins, and iron-chelating nutrients play a crucial role in reducing brain iron accumulation.These nutrients help the body manage iron levels more effectively and protect neurons from oxidative damage. Incorporating these into one’s regular diet seems to be key.
Time.news Editor: Speaking of diet,you mentioned the Mediterranean and DASH diets in your findings. How do these dietary patterns contribute to brain health?
Dr. Alice Morgan: Both diets are rich in fruits,vegetables,whole grains,and healthy fats,which are known sources of antioxidants and essential nutrients. By following these dietary patterns, individuals are more likely to consume the vitamins and compounds that can lower non-heme iron levels in the brain, thereby potentially protecting against cognitive decline as they age.
Time.news Editor: Given that many people might not be aware of the connection between diet and cognitive health, what practical advice would you offer to those looking to improve their brain health through nutrition?
Dr. Alice Morgan: I’d recommend focusing on a varied and balanced diet that emphasizes fresh produce, especially colorful fruits and vegetables. Integrating nuts and seeds, which are rich in antioxidants, can also be beneficial. Additionally, considering options like leafy greens and legumes can help reduce iron accumulation. It’s about making these choices a part of your daily routine.
Time.news Editor: These are excellent tips! What would you say are the most meaningful implications of your study for aging populations?
Dr. Alice Morgan: The implications are enormous. As our population ages, understanding that lifestyle choices – particularly diet – can impact brain health becomes critical. Our research suggests that adopting a nutrient-rich diet could help mitigate some of the cognitive decline seen in aging individuals. Encouraging healthier dietary practices can not onyl enhance quality of life but may also preserve cognitive function for longer.
Time.news Editor: That’s certainly hopeful information. Before we wrap up, is there anything else you’d like to share about your research or the importance of nutritional awareness in relation to cognitive health?
Dr. Alice Morgan: I think it’s essential to recognize that while emerging research like ours provides valuable insights, it’s all part of a larger puzzle. Increasing awareness about the dietary factors affecting brain health is a necessary step in addressing cognitive decline. We need more public health initiatives aimed at educating individuals about these connections and fostering healthier lifestyle choices.
Time.news Editor: Thank you, Dr. Morgan, for sharing your insights today. It has been an enlightening discussion about the pivotal role nutrition plays in cognitive health, especially as we age. we look forward to seeing more research in this vital area!
Dr. Alice Morgan: Thank you for having me! It’s been a pleasure discussing this crucial topic.