Inflammatory Foods Linked to Brain Aging and Shrinkage

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Inflammatory Foods Linked to Brain Aging and Shrinkage

A pro-inflammatory dietary pattern was linked to markers of brain aging including small-blood-vessel disease and lower brain volume, according to a new study published in the journal Alzheimer’s & Dementia.

The effect of certain foods and patterns of eating on brain aging — including the risk for cognitive decline and dementia — has been the subject of several high-profile studies in recent years. Following a Mediterranean-style diet may improve memory in older age, and this dietary pattern has been shown specifically to help with cognitive performance in people with diabetes. What’s more, following a “green” Mediterranean diet — high in beneficial nutrients called polyphenols from green plants — may help reduce age-related brain atrophy, or shrinkage. A diet that’s high in inflammatory foods, on the other hand, has been linked to a higher risk for dementia. When it comes to specific dietary components, flavanols found in cocoa have been shown to improve cognitive health, while gluten — a protein found in certain grains — is not linked to cognitive decline in most people.

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For the latest study, researchers compared dietary patterns related to inflammation — as measured by a scoring system called the Dietary Inflammatory Index — and markers of brain aging in 1,897 adults with an average age of 62 at the beginning of the study. These markers may indicate disease processes in the brain that contribute to cognitive decline and dementia, before someone actually experiences measurable cognitive decline. The Dietary Inflammatory Index uses data from a food frequency questionnaire to look at 31 dietary components, some of which are considered anti-inflammatory or pro-inflammatory nutrients. Anti-inflammatory components include fiber, unsaturated fats including especially omega-3 fatty acids, tea, pepper, and garlic, while pro-inflammatory components include carbohydrate, cholesterol, protein, saturated fat, and overall fat and energy (calorie) intake, according to an article on the study at MedPage Today.

Higher inflammatory diet score linked to lower brain volume

As part of the study, participants underwent brain magnetic resonance imaging (MRI) to evaluate changes that are associated with a higher risk for cognitive decline. The researchers found that after adjusting for certain other factors known to be linked to a person’s risk for cognitive decline — including demographic and lifestyle measures — a higher inflammatory diet score was linked to smaller total brain volume and smaller gray matter volume, indicating greater brain atrophy. Certain dietary components were also linked to small-blood-vessel disease in the brain — including saturated fat, trans fat, and greater overall energy intake.

The researchers noted that these results represent one of the first times that a link has been shown between inflammatory diet scores and brain volume — which means that other studies are needed to confirm this link before it can be considered a solid finding. But if these results are confirmed, it means that replacing certain pro-inflammatory components in your diet with anti-inflammatory components may reduce your risk for age-related brain shrinkage and cognitive decline.

Want to learn more about maintaining cognitive health with diabetes? Read “Nine Tips to Keep Your Memory With Diabetes,” “Keeping Your Brain Strong With Diabetes” and “Memory Fitness: How to Get It, How to Keep It.”

Quinn Phillips

Quinn Phillips

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A freelance health writer and editor based in Wisconsin, Phillips has a degree from Harvard University. He is a former Editorial Assistant for Diabetes Self-Management and has years of experience covering diabetes and related health conditions. Phillips writes on a variety of topics, but is especially interested in the intersection of health and public policy.

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