Nutrition for an aging brain

Neurological disorders stand as the primary cause of both physical and cognitive disabilities worldwide, impacting ~15% of the global population. Over the past three decades, the absolute number of affected individuals has seen a significant increase (1). Moreover, the burden of chronic neurodegenerative conditions is projected to at least double in the next two decades. This trajectory, largely fueled by the expanding elderly demographic, presents an immense challenge to maintaining accessible neurological care for all. Recognizing these impending challenges, esteemed institutions such as the World Health Organization have raised the alarm, noting that existing and current resources allocated to neurological services fall short of meeting the global demand, thus rendering current neurological care models unsustainable and necessitating a comprehensive redesign (2). As the search to find effective therapies continues, growing evidence suggests that nutrition may play a crucial role in the management and prevention of these highly debilitating conditions. A diet that includes a variety of fresh foods rich in food bioactives, vitamins, minerals, and omega-3 fatty acids can help protect the brain and slow the progress of neurodegenerative diseases (3, 4). For example, polyphenols and vitamins are known for their roles in protecting brain cells from inflammation and oxidative stress, both of which have been implicated in the development of neurodegenerative diseases. Colorful fruits and vegetables, such as berries, spinach, and tomatoes, are rich in antioxidants such as vitamins A, C, and E, which may play a crucial role in protecting brain cells. The study conducted by Liu et al., using a relatively large sample from the United States, suggests that elevated intake of iron and copper from food is correlated with an elevated risk of Parkinson's disease. Conversely, increased consumption of vitamin C, vitamin K, and zinc from dietary sources is associated with a decreased risk of developing Parkinson's disease (Liu et al.). On the other side, protein malnutrition appears to pose a potential risk for senile dementia, with inadequate intake correlating with early cognitive decline. Conversely, sufficient protein intake in older adults is linked to improved memory function and a reduced risk of cognitive impairment. Given the role of diet as a modifiable factor in cognitive decline, extensive research has investigated various dietary approaches to prevent dementia onset in older individuals. However, conclusive evidence remains scarce. Polis and Samson's review further adds to our understanding of effective interventions aimed at enhancing cognitive wellbeing in aging populations.