Recent research suggests that older women adhering to a traditional Japanese diet may experience less brain shrinkage compared to those following a Western-style diet, according to a study published in the journal Nutrition.
Conducted over a two-year period, the observational study analyzed data from more than 1,600 Japanese adults aged 40-89. Japan, renowned for its longevity, particularly in regions like the Okinawa Prefecture, known as a Blue Zone due to its high number of centenarians, served as the backdrop for this research.
The traditional diet in Okinawa, characterized by staples such as rice, soybean products, vegetables, seaweed, and modest amounts of fish and meat, is often credited for contributing to the region’s remarkable longevity. Researchers note that this diet is typically low in fat and rich in complex carbohydrates, fiber, vitamins, and minerals.
Among the key findings, researchers observed that women who closely adhered to the traditional Japanese diet exhibited significantly less total gray matter atrophy compared to those consuming a Western diet. This correlation suggests that nutritional elements inherent in the Japanese diet, such as omega-3 fatty acids from fish, antioxidants from vegetables and soy, and limited saturated fat intake, may confer protective effects on the aging brain.
However, the study’s observational nature precludes establishing a causal relationship between diet and reduced brain shrinkage. The researchers underscore the necessity for larger, long-term trials to delve deeper into this connection.
Interestingly, the study did not find a similar association among men.
These findings contribute to the mounting evidence highlighting the crucial role of diet in brain health and the prevention of cognitive decline. Additionally, the study’s observation of potential sex-specific differences underscores the need for further investigation in this area.