SUGARS AND BRAIN AGEING: HOW TO KEEP THE BRAIN YOUNG

A new study has found that dietary changes—particularly lowering blood sugar levels—can slow brain ageing and improve overall brain health.

Green-MED Diet

The study, conducted by Ben-Gurion University of the Negev (BGU), is a follow-up to earlier research showing that the Mediterranean (MED) and green Mediterranean (Green-MED) diets reduced age-related brain atrophy by 50% within 18 months. Both diets are based on better control of sugar intake.

The current study, recently published in the American Journal of Clinical Nutrition, aimed to understand the exact mechanism that slows brain atrophy and to determine whether glycaemic control and specific dietary factors play a significant role in this process. As part of the research, participants following the MED and Green-MED diets underwent brain MRI scans over an 18-month period, recording the rate of brain ageing.

The study is part of the broader DIRECT PLUS Brain MRI trials, which examine how dietary changes—particularly those associated with the Green-MED diet—affect brain ageing. In addition to larger portions of fresh seasonal vegetables, the Green-MED diet largely avoids red meat (except occasionally) and completely excludes processed meats (such as cold cuts and cured meats).

The DIRECT PLUS project is one of the longest and largest brain MRI studies conducted to date, involving around 300 participants divided into three dietary groups: healthy dietary guidelines, the MED diet, and the Green-MED diet.

DIETA MEDITERRANEA - MED

The researchers found that participants who managed to lower their levels of glycated haemoglobin (a blood marker associated with high blood glucose levels) experienced a more pronounced slowing of brain ageing, including positive changes in specific areas of the brain that are commonly affected by age-related atrophy.

MRI results further showed that lower levels of glycated haemoglobin were associated with beneficial processes in the thalamus, caudate nucleus, and cerebellum—brain regions that are crucial for cognitive functions, motor skills, and sensory processing.

The lead researcher of the study, Prof. Iris Shai of BGU, stated that “maintaining low blood sugar levels, even within the normal range, shows strong potential for preserving a younger brain, especially when combined with a healthy diet and regular physical activity.”

Although further research is needed to fully understand the mechanisms involved, the latest findings reinforce the hypothesis that dietary adjustments can reduce the risk of age-related cognitive decline.

Luciano Bassani