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Inflammatory Dietary Pattern Linked to Brain Aging

Researchers believe they have uncovered a key piece of the puzzle in the connection between diet and dementia.

They linked a specific dietary pattern to blood markers of inflammation. In addition, they showed that in elderly adults who followed such a dietary pattern, brain gray matter volume was less, and they had worse visuospatial cognitive function.

“We found that people who consume less omega 3, less calcium, vitamin E, vitamin D, and vitamin B5 and B2 have more inflammatory biomarkers,” study investigator Yian Gu, PhD, Columbia University and the Taub Institute for Research on Alzheimer’s Disease and the Aging Brain, New York City, told Medscape Medical News.

Commenting on the findings for Medscape Medical News, David Knopman, MD, professor of neurology, Mayo Clinic, Rochester, Minnesota, who chaired a press briefing featuring Dr Gu’s research, said that because it is a cross-sectional study, it cannot be used to make dietary recommendations.

It is possible the study’s observations are not directly linked to diet, said Dr Knopman. “They could be due to the socioeconomic context of those diets that reflect a lifelong exposure to either poor or better health, which could in turn affect brain volume and cognition.”

Alzheimer’s Association International Conference (AAIC) 2017. Abstract P2-552, presented Monday July 17, 2017

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