Can a inexperienced Mediterranean weight-reduction plan assist preserve you younger? – Israeli research

Israeli researchers have found that a green Mediterranean diet, consisting of foods high in polyphenols and low in red and processed meat, slows age-related brain atrophy.

The results of the 18-month randomized controlled study, led by Ben Gurion University in the Negev, were published Tuesday in the American Journal of Clinical Nutrition.

The study is one of the largest and longest MRI studies of the brain worldwide. A total of 284 participants (88% men) between the ages of 31 and 82 took part – all of them employees of the Dimona nuclear research center.

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They were randomly divided into three groups, each of which followed a specific set of dietary guidelines: a healthy diet, a Mediterranean diet, and a green Mediterranean diet. All participants were also placed in exercise programs and received free gym memberships.

Both Mediterranean diet groups consumed walnuts, while those in the Green Med group also drank three to four cups of green tea per day and a daily shake of the water plant mankai duckweed as a substitute for dinner. The Green Med group also consumed a minimal amount of red and processed meat.

A significant decrease in age-related brain atrophy was found in participants in the green-Med group who consumed the highest levels of polyphenols (naturally occurring compounds in plants).

Brain experts from Ben Gurion University, Leipzig University and Harvard University took part in the study. It was led by Prof. Iris Shai, Professor of Nutrition and Epidemiology at Ben Gurion University and Associate Professor at Harvard University, and the study was led by Dr. Alon Kaplan, a physician at Sheba Medical Center and Ph.D. Student at Ben Gurion University.

Dr. Iris Shai, Professor of Nutrition and Epidemiology at Ben-Gurion University and Associate Professor at Harvard University (Credit: DANI MACHLIS / BGU)

All participants underwent MRI brain scans before and after the study.

In particular, researchers measured hippocampal occupation (HOC) and lateral ventricular volume (LVV) as indicators of brain atrophy and predictors of future dementia. The most dramatic improvements were seen in those over 50.

“This is the longest and largest MRI brain study related to nutrition or anything,” Shai told The Media Line. “We were amazed to see such dramatic changes in humans in 18 months, which we were able to identify using anatomical structures in the brain. It was actually quite surprising.

“We were able to see that the Mediterranean diet, and especially the green Mediterranean diet, which contains much more polyphenols, could actually protect the brain and reduce age-related brain atrophy,” she said.

Participants who followed both Mediterranean diets also showed improvements in insulin sensitivity, which is associated with weakened brain atrophy.

Discovering a link between brain health and diet has long been difficult for scientists because of the need for large-scale, long-term studies. The Ben Gurion University study was funded by grants from the German Research Foundation (DFG), the Israeli Ministry of Health, the Israeli Ministry of Science and Technology, and the California Walnuts Commission.

According to Shai, none of the funders were involved in any phase of the design, conduct, or analysis of the study.

“Since the brain atrophy as [unpreventable], our results could suggest a simple, safe and promising way to slow down age-related neurodegeneration by following a green Mediterranean diet, “said Dr. Alon Kaplan, who conducted the study, told The Media Line.

“Our results suggest that it can stop the aging of the brain as well as other atrophies seen in dementia and, in particular, Alzheimer’s disease,” he said. “In addition, improved insulin sensitivity was the strongest metabolic factor in weakening brain atrophy.”

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