Diet, nutrient levels linked to cognitive ability, brain shrinkage

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Diet, nutrient levels linked to cognitive ability, brain shrinkage

December 28th, 2011 in Neuroscience

New research has found that elderly people with higher levels of several

vitamins and omega 3 fatty acids in their blood had better performance on

mental acuity tests and less of the brain shrinkage typical of Alzheimer's

disease - while " junk food " diets produced just the opposite result.

The study was among the first of its type to specifically measure a wide

range of blood nutrient levels instead of basing findings on less precise

data such as food questionnaires, and found positive effects of high levels

of vitamins B, C, D, E and the healthy oils most commonly found in fish.

The research was done by scientists from the Oregon Health and Science

University in Portland, Ore., and the Linus ing Institute at Oregon

State University. It was published today in Neurology, the medical journal

of the American Academy of Neurology.

" This approach clearly shows the biological and neurological activity that's

associated with actual nutrient levels, both good and bad, " said Maret

Traber, a principal investigator with the Linus ing Institute and

co-author on the study.

" The vitamins and nutrients you get from eating a wide range of fruits,

vegetables and fish can be measured in blood biomarkers, " Traber said. " I'm

a firm believer these nutrients have strong potential to protect your brain

and make it work better. "

The study was done with 104 people, at an average age of 87, with no special

risk factors for memory or mental acuity. It tested 30 different nutrient

biomarkers in their blood, and 42 participants also had MRI scans to measure

their brain volume.

" These findings are based on average people eating average American diets, "

Traber said. " If anyone right now is considering a New Year's resolution to

improve their diet, this would certainly give them another reason to eat

more fruits and vegetables. "

Among the findings and observations:

a.. The most favorable cognitive outcomes and brain size measurements were

associated with two dietary patterns - high levels of marine fatty acids,

and high levels of vitamins B, C, D and E.

b.. Consistently worse cognitive performance was associated with a higher

intake of the type of trans-fats found in baked and fried foods, margarine,

fast food and other less-healthy dietary choices.

c.. The range of demographic and lifestyle habits examined included age,

gender, education, smoking, drinking, blood pressure, body mass index and

many others.

d.. The use of blood analysis helped to eliminate issues such as people's

flawed recollection of what they ate, and personal variability in nutrients

absorbed.

e.. Much of the variation in mental performance depended on factors such

as age or education, but nutrient status accounted for 17 percent of

thinking and memory scores and 37 percent of the variation in brain size.

f.. Cognitive changes related to different diets may be due both to

impacts on brain size and cardiovascular function.

The epidemiology of Alzheimer's disease has suggested a role for nutrition,

the researchers said in their study, but previous research using

conventional analysis, and looking in isolation at single nutrients or small

groups, have been disappointing. The study of 30 different blood nutrient

levels done in this research reflects a wider range of nutrients and adds

specificity to the findings.

The study needs to be confirmed with further research and other variables

tested, the scientists said.

Provided by Oregon State University

" Diet, nutrient levels linked to cognitive ability, brain shrinkage. "

December 28th, 2011.

http://medicalxpress.com/news/2011-12-diet-nutrient-linked-cognitive-ability.htm\

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Posted by

Karl Stonjek