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    New research shows 'profound' link between dietary choices and brain health

    New research has highlighted the profound link between dietary choices and brain health

    April 24, 2024
    University of Warwick
    New research has highlighted the profound link between dietary choices and brain health.

    New research has highlighted the profound link between dietary choices and brain health.

    Published in Nature, the research showed that a healthy, balanced diet was linked to superior brain health, cognitive function and mental wellbeing. The study, involving researchers at the University of Warwick, sheds light on how our food preferences not only influence physical health but also significantly impact brain health.

    The dietary choices of a large sample of 181,990 participants from the UK Biobank were analysed against and a range of physical evaluations, including cognitive function, blood metabolic biomarkers, brain imaging, and genetics -- unveiling new insights into the relationship between nutrition and overall wellbeing.

    The food preferences of each participant were collected via an online questionnaire, which the team categorized into 10 groups (such as alcohol, fruits and meats). A type of AI called machine learning helped the researchers analyze the large dataset.

    A balanced diet was associated with better mental health, superior cognitive functions and even higher amounts of grey matter in the brain -- linked to intelligence -- compared with those with a less varied diet.

    The study also highlighted the need for gradual dietary modifications, particularly for individuals accustomed to highly palatable but nutritionally deficient foods. By slowly reducing sugar and fat intake over time, individuals may find themselves naturally gravitating towards healthier food choices.

    Genetic factors may also contribute to the association between diet and brain health, the scientists believe, showing how a combination of genetic predispositions and lifestyle choices shape wellbeing.

    Lead Author Professor Jianfeng Feng, University of Warwick, emphasized the importance of establishing healthy food preferences early in life. He said: "Developing a healthy balanced diet from an early age is crucial for healthy growth. To foster the development of a healthy balanced diet, both families and schools should offer a diverse range of nutritious meals and cultivate an environment that supports their physical and mental health."

    Addressing the broader implications of the research, Prof Feng emphasized the role of public policy in promoting accessible and affordable healthy eating options. "Since dietary choices can be influenced by socioeconomic status, it's crucial to ensure that this does not hinder individuals from adopting a healthy balanced dietary profile," he stated. "Implementing affordable nutritious food policies is essential for governments to empower the general public to make informed and healthier dietary choices, thereby promoting overall public health."

    Co-Auhtor Wei Cheng, Fudan University, added: "Our findings underscore the associations between dietary patterns and brain health, urging for concerted efforts in promoting nutritional awareness and fostering healthier eating habits across diverse populations."

    Dr Richard Pemberton, Certified Lifestyle Physician and GP, Hexagon Health, who was not involved in the stud, commented: "This exciting research further demonstrates that a poor diet detrimentally impacts not only our physical health but also our mental and brain health. This study supports the need for urgent government action to optimise health in our children, protecting future generations. We also hope this provides further evidence to motivate us all to make better lifestyle choices, to improve our health and reduce the risk of developing chronic disease."

    Story Source:

    Materials provided by University of WarwickNote: Content may be edited for style and length.

    Journal Reference:

    1. Ruohan Zhang, Bei Zhang, Chun Shen, Barbara J. Sahakian, Zeyu Li, Wei Zhang, Yujie Zhao, Yuzhu Li, Jianfeng Feng, Wei Cheng. Associations of dietary patterns with brain health from behavioral, neuroimaging, biochemical and genetic analysesNature Mental Health, 2024; DOI: 10.1038/s44220-024-00226-0

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    Mozzarella, Basil & Zucchini Frittata

          • Ingredients

            • 2 tablespoons extra-virgin olive oil

            • 1 1/2 cups thinly sliced red onion

            • 1 1/2 cups chopped zucchini

            • 7 large eggs, beaten

            • 1/2 teaspoon salt

            • 1/4 teaspoon freshly ground pepper

            • 2/3 cup pearl-size or baby fresh mozzarella balls (about 4 ounces)

            • 3 tablespoons chopped soft sun-dried tomatoes

            • 1/4 cup thinly sliced fresh basil

        • Directions

          1. Position rack in upper third of oven; preheat broiler.

          2. Heat oil in a large broiler-safe nonstick or cast-iron skillet over medium-high heat. Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.

          3. Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in the pan. Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes. Arrange mozzarella and sun-dried tomatoes on top and place the skillet under the broiler until the eggs are slightly browned, 1 1/2 to 2 minutes. Let stand for 3 minutes. Top with basil.

          4. To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into 4 slices and serve.

            Mozzarella, Basil & Zucchini Frittata
          Originally appeared: EatingWell Magazine, July/August 2014

    **Please remember that our recipes are intended for use WITH our products and program, both of which allow for more flexibility in your diet and lifestyle accompanied by the right balance.**

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