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Manipulation of Rhythmic Food Intake in Mice Using a Custom-Made Feeding System
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Changes in Brain Volume Associated With Vegetable Intake in a General Population.

Sunghee Lee1, Eun Young Kim2, Chol Shin2,3

  • 1a Department of Food and Nutrition, College of Health Science, Kangwon National University , Samcheok , Republic of Korea.

Journal of the American College of Nutrition
|March 22, 2019
PubMed
Summary

Eating more vegetables may help preserve brain gray matter volume, particularly in the temporal region, as we age. This study suggests a link between diet and brain health over four years.

Keywords:
Food groupagingbrain atrophybrain volumegeneral population

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Area of Science:

  • Neuroscience
  • Nutritional Science
  • Gerontology

Background:

  • Brain atrophy is a natural part of aging.
  • Diet may influence the rate of brain aging.

Purpose of the Study:

  • To investigate the association between food groups and brain region-specific volume changes over time.
  • To explore the role of diet in mitigating age-related brain atrophy.

Main Methods:

  • Longitudinal study of 848 community-dwelling individuals from the Korean Genome and Epidemiology Study.
  • Dietary assessment using a food frequency questionnaire (2005-2006).
  • Two brain magnetic resonance imaging (MRI) scans conducted between 2011-2017; multivariable generalized linear models used.

Main Results:

  • Higher vegetable intake was significantly inversely associated with gray matter volume change over 4 years (p=0.006).
  • Specifically, vegetable consumption showed a significant inverse association with temporal region gray matter volume change (p=0.002).

Conclusions:

  • Increased vegetable intake is linked to preserved gray matter volume in a general population.
  • Dietary habits, particularly vegetable consumption, may play a role in maintaining brain structure during aging.