Summary: New research suggests that certain
nutrients may lower iron buildup in the brain, a factor linked to
cognitive decline in aging. Excess non-heme iron, which accumulates over
time, contributes to oxidative stress and can impair memory and
executive function.
Over three years, participants with higher
intake of antioxidants, vitamins, and iron-chelating nutrients showed
less brain iron accumulation and better cognitive performance. These
findings highlight the potential of diets like the Mediterranean or DASH
to support brain health and combat age-related cognitive decline.
Key Facts:
- Iron’s Role: Excess brain iron, especially non-heme iron, is linked to poor memory and executive function in aging.
- Nutritional Impact: Higher intake of antioxidants, vitamins, and iron-chelating nutrients reduces brain iron buildup.
- Dietary Potential: Diets rich in these nutrients, such as the Mediterranean or DASH diets, may protect against cognitive decline.
Source: University of Kentucky
Researchers
at the University of Kentucky have found that incorporating specific
nutrients into a regular diet may reduce iron buildup in the brain — a
factor associated with cognitive decline in normal aging.
The
study, titled “Exploring the links among brain iron accumulation,
cognitive performance, and dietary intake in older adults: A
longitudinal MRI study,” was published in Neurobiology of Aging.
The
work was supported by multiple grants from the National Institutes of
Health’s National Institute on Aging and National Institute of
Neurological Disorders and Stroke.
Video credit: Neuroscience News
“It’s
crucial to understand how diet and other lifestyle factors impact the
risk of Alzheimer’s and related dementias as we age,” said Brian Gold,
Ph.D., professor in the Department of Neuroscience in the College of
Medicine, faculty in the Sanders-Brown Center on Aging and principal
investigator of the study.
“This study is an example of how we can
encourage healthier lifestyle choices to help combat some risk factors
that can affect brain health,” said Gold.
In this project,
researchers specifically looked at non-heme iron, which is critical for
brain health. This type of iron does not bind with storage proteins and,
with age and in excess, can contribute to oxidative stress, potentially
affecting neuronal integrity and cognition.
Excessive brain iron has been linked to poor cognitive performance, even in normal aging.
“Despite
mounting evidence connecting iron overload to negative cognitive
outcomes, there are currently no established methods for reducing brain
iron accumulation in older adults,” said Valentinos Zachariou, Ph.D., an
assistant professor in the Department of Behavioral Science in the
College of Medicine and first author of the paper.
This study
builds on the research team’s previous work that found that higher
intake of antioxidants, vitamins, iron-chelating nutrients and
polyunsaturated fatty acids correlated with lower brain iron levels and
better working memory performance.(So where is the protocol located so survivors can train their stroke medical 'professionals' in their use?)
“We still had important
questions that remained unanswered in that initial investigation,
particularly regarding the long-term effectiveness of these nutrients
and their potential to reduce age-related brain iron accumulation,” said
Zachariou.
For a follow-up study, Gold and Zachariou worked with
the same research team, including the Department of Neuroscience’s
Colleen Papas, Ph.D., Christopher Bauer, Ph.D., and Elayna Seago.
The
team reassessed brain iron concentrations approximately three years
later in the same cohort of older adults. They measured brain iron
levels with a specific MRI technique called quantitative susceptibility
mapping.
Researchers also analyzed a month’s worth of dietary
information and cognitive performance, which was evaluated using
neuropsychological tests of episodic memory (memories of specific
events) and executive function.
“Our results revealed a broad
network of cortical and subcortical brain regions where iron
accumulation occurred over the three-year period,” said Zachariou.
“These
regional increases in iron levels were associated with poorer episodic
memory and executive function at the follow-up time-point.”
“However,
participants who had higher baseline intake of antioxidants, vitamins,
iron-chelating nutrients, and polyunsaturated fatty acids showed
significantly less iron accumulation over the three-year period,” said
Gold.
The research team said the findings offer valuable insights
for future clinical trials aimed at evaluating the impact of similar
nutritional intake on brain iron accumulation and cognitive function.
Further
study of iron accumulation and cognition effects of healthy diets rich
in the nutrients examined in this study, such as the Mediterranean or
DASH diets, would be highly beneficial.
Funding: Research
reported in this publication was supported by the National Institute on
Aging of the National Institutes of Health under Award
Numbers R01AG055449, R01AG068055, P30AG072946 and P30AG028383; by the
National Institute of Neurological Disorders and Stroke of the National
Institutes of Health under Award Number RF1NS122028; and the Office of
Research Infrastructure Programs of the National Institutes of Health
under Award Number S10OD023573.
The content is solely the
responsibility of the authors and does not necessarily represent the
official views of the National Institutes of Health.
About this diet and brain health research news
Author: Lindsay Travis
Source: University of Kentucky
Contact: Lindsay Travis – University of Kentucky
Image: The image is credited to Neuroscience News
Original Research: Open access.
“Exploring
the links among brain iron accumulation, cognitive performance, and
dietary intake in older adults: A longitudinal MRI study” by Brian Gold et al. Neurobiology of Aging