Diet & Aging Brain, Sensory Systems
Aging is the biggest risk factor for most neurodegenerative diseases, affecting the structure and functions of the brain and sensory systems. Nutritional interventions can help improve age-related impairments through changes in the gut microbiome, inflammation, neurogenesis, and neuronal connectivity.
Scientists in the Diet & Aging Brain, Sensory Systems research directive use data from population-based longitudinal and prospective studies to evaluate how diet affects the nervous system and sensory functions. They study the effects of diet and aging on brain and sensory functions using various models, including rodent models studied across the lifespan. The collective data generated from laboratory, animal model, and population-based studies provides a framework for clinical trial development.
Examples of our work
Research Summary: Vitamin K’s role in helping address cognitive decline
Age-related cognitive decline is a significant concern for older adults and their families. Work in our Diet & Aging Brain, Sensory Systems directive has enhanced the understanding of vitamin K's role in cognitive decline. Our scientists developed an improved method to measure vitamin K levels in the human brain, discovering that higher levels of vitamin K are associated with less neurodegeneration in older adults. In a complementary experiment, mice fed a low vitamin K diet exhibited impaired memory and learning abilities, which correlated with decreased cell growth in the hippocampus. Since impaired hippocampal cell growth is closely linked to dementia, results of this translational research highlight a potentially new role for vitamin K in preserving cognitive function in older age.
- Read our study on vitamin K and cognitive decline in mice
- Read our study on vitamin K and cognitive decline in humans
Research summary: Dietary choline and dementia risk
As the global population ages, cognitive decline, particularly Alzheimer’s disease and related dementias, is becoming a greater concern for older adults. Scientists in our Diet & Aging Brain, Sensory Systems Directive investigated the role of choline, an essential nutrient for cell membranes and synthesis of the neurotransmitter acetylcholine, in age-related cognitive decline and dementia. Using longitudinal cognitive and dietary data, our scientists found that low levels of choline correlate with increased risk of Alzheimer’s disease and dementia. These findings provide important evidence that choline plays a role in cognitive health with age, not just brain development, and enhance our understanding of dietary risk factors for dementia.
Additional studies
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Strategies that slow cognitive decline are becoming increasingly important, as the global population ages and rates of dementia are rising. Extensive research indicates that healthy dietary patterns are associated with better cognitive outcomes in older age. However, limitations in the existing body of research must be addressed to fully understand the impact of diet on brain aging. Scientists from our Diet & Aging Brain, Sensory Systems directive critically reviewed an extensive range of literature about diet and cognitive aging, and highlighted knowledge gaps that need to be filled to advance the scientific field. This comprehensive effort provides a research road map to enhance our understanding of how diet may protect against cognitive decline and dementia.
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Oral antibiotics usage can reduce the diversity of the gut microbiome which is associated with increased risk of age-related diseases. Individuals prescribed oral antibiotics are often advised to follow a bland, low-fiber diet – which is typically high glycemic. Scientists in our Diet & Aging Brain, Sensory Systems directive found that older mice fed a high glycemic diet combined with antibiotics experienced severe disruption of the gut microbiome, gastrointestinal disease and sudden death, compared to older mice fed a low glycemic diet that did not disrupt the gut microbiome. These findings suggest diet influences how antibiotics affect the gut microbiome in older age. While not tested directly in this study, high glycemic diets in humans are rich in refined grains, snacks, sweets, and starchy vegetables, while low glycemic diets are rich in whole grains, fruits, and non-starchy vegetables.
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Previous studies have shown that daily consumption of blueberries is beneficial, especially for improving memory. However, most individuals do not have access and/or consume berries on a daily basis. Scientists in our Diet & Aging Brain, Sensory Systems directive conducted a study on aged male rats to evaluate continuous versus intermittent consumption of blueberries on brain health. Rats fed blueberries intermittently performed better in fine motor coordination and memory compared to control rats who were not fed blueberries. Inflammation was reduced in both the intermittent and continuous fed groups. These findings suggest that blueberries may not need to be consumed daily to benefit brain health.
