Recent research indicates that following a Mediterranean-style dietary approach may enhance brain health among Hispanic and Latino adults, promoting stronger neural connections and potentially leading to improved cognitive outcomes. Results of the study, which emphasize the benefits of incorporating whole grains and fish into diets, will be shared at the American Stroke Association’s International Stroke Conference in Los Angeles. However, these findings are preliminary and await validation in a peer-reviewed journal.
Dr. Gabriela Trifan, the lead researcher and assistant professor of neurology at the University of Illinois Chicago, noted that while prior studies have established a link between the Mediterranean diet and brain health, most of this research has largely focused on white populations. “Our study specifically examines Hispanic and Latino individuals living in the U.S., a demographic that is growing and faces increased risks of cardiovascular diseases and dementia,” she explained.
Data from the Centers for Disease Control and Prevention reveals that 10% of U.S. adults aged 45 and older report experiencing cognitive decline, with the statistic being 11.4% among Hispanic adults. This demographic, along with Black adults, is projected to face the highest increases in Alzheimer’s disease cases over the coming decades.
Earlier investigations led by Trifan’s team indicated that a culturally adapted Mediterranean diet could lower the risk of Alzheimer’s disease and cognitive decline among middle-aged Hispanic and Latino adults. In this expansion of their research, scientists delved into the connections between dietary practices and the integrity of brain tissue, specifically examining white matter and its implications for overall cognitive function along with cardiovascular health.
A total of 2,774 participants from the Study of Latinos-Investigation of Neurocognitive Aging-MRI Ancillary Study were surveyed about their eating habits over the previous 24 hours. Subsequently, a score from 0 to 9 was assigned based on their adherence to the Mediterranean diet, which promotes consumption of fruits, vegetables, whole grains, legumes, nuts, seeds, moderate dairy, fish, and poultry, while limiting red meat and processed foods. Olive oil serves as the primary source of fat in this dietary plan.
Following a decade of monitoring, researchers utilized brain imaging to assess the integrity and volume of the white matter in participants’ brains, markers of nerve connectivity crucial for effective brain function. They also evaluated cardiovascular health through adherence to various behaviors and health metrics, including regular exercise, healthy eating, avoiding tobacco, maintaining a healthy weight, and controlling blood pressure, blood glucose, and cholesterol levels. On average, participants were 64 years old and received scores ranging from 0 to 14 based on cardiovascular health measures.
Participants demonstrated an average score of 5 for adherence to the Mediterranean diet and 7.1 for cardiovascular health, with higher diet scores correlating with better preservation of white matter integrity and reduced signs of brain damage. Although improvements in white matter protection were influenced by cardiovascular health scores, the extent of dietary benefits transcended merely promoting heart health.
“These findings suggest that a Mediterranean diet may enhance cognitive function not just through cardiovascular improvements but also by instigating significant changes in the brain,” stated Dr. Andreana Benitez, an associate professor of neurology at the Medical University of South Carolina in Charleston, who did not participate in the study. She emphasized that focusing on populations at higher risk for cognitive decline strengthens the study’s approach and can help pave the way for effective preventive measures.
Dr. Sandra Billinger, a professor in the neurology department at the University of Kansas Medical Center in Kansas City, remarked that culturally adapting the Mediterranean diet could significantly benefit Hispanic and Latino adults by potentially reducing cognitive decline. She advocated for further investigations to examine individual dietary components, emphasizing the necessity of studying this underrepresented group to understand the diet’s impact on brain health better. “It’s crucial that we advance our understanding of how diet influences brain health in this population,” she concluded.
