The development and functioning of the brain are greatly reliant on specific dietary components. As an example, glucose is the primary nutrient component that provides energy for the brain. For this reason, carbohydrate intake is crucial for the functioning of the brain. Gu et al. (2015) article “Mediterranean Diet and Brain Structure in a Multiethnic Elderly Cohort” offers a glimpse on the implications of the Mediterranean diet on the development and functioning of the brain. The article is based on a scientific research carried out in 674 elderly respondents. Gu et al. (2015) study sought to establish whether increased cortical thickness is related to adherence or frequent intake of Mediterranean diet. Results from the study indicated that Mediterranean diet enhance the functioning of the brain. Enhanced intake of the Mediterranean diet was associated with a reduction in brain degeneration.
Empirical researches carried out in the recent past have always pointed to the fact that Mediterranean diets are considered one of the world’s healthiest diet. A reflection on the health status of various populations depicts the pertinent occurrence of mental health disorders including Alzheimer’s disease. As such, health personnel all around the globe have been on the forefront seeking interventions that would help manage mental health disorders including Alzheimer’s disease. The quest for such interventions have been fulfilled by emerging evidence, which indicate that Mediterranean diets help in the management of Alzheimer’s disease. With regards to this, Gu et al. (2015) notes that adherence to Mediterranean diets reduces an individual’s risk of developing Alzheimer’s disease. This notions are supported by Perrone & Grant (2015) who confide Mediterranean diets have a colossal implication Alzheimer’s disease incidence.
The core reason as to why Mediterranean diets are associated with an improved brain functioning is such diets have low levels of Advanced Glycation End products (AGEs). Speaking of AGEs, this connotes to dietary factors that are also referred to as glycotoxins (Perrone & Grant, 2015). These factors have been found to increase the progression of various chronic illnesses. Mediterranean dietary principles align with increased preference for plant products than animal products. Precisely, Mediterranean diets consist of high intake of plant diets, moderate intake of dairy products, low intake of poultry and meat, high intake of olive oil, moderate fish intake, and moderate wine or alcohol intake (Perrone & Grant, 2015). Gu et al. (2015) notes that low intake of meat, moderate alcohol consumption, and high fish intake advocated by the Mediterranean dietary principles is closely associated with enhanced brain volume.
Compared to other diets, Mediterranean diets have low levels of AGEs. Notable is the fact that AGEs or glycotoxins are a risk factor that predisposes people to brain disorders including Alzheimer’s. Low levels of AGEs in the Mediterranean means that their consumption favors brain development and functioning. Gu et al. (2015) asserts that Mediterranean diets enhance the volume of different brain parts including CT of the superior-frontal region, cingulate cortex, hippocampus, temporal lobe, and parietal lobe. Conclusively, Mediterranean diets are closely associated with different brain measures. There are certain components of Mediterranean diets that favor brain functioning. As an example, enhanced fish intake as evident in Mediterranean diets favor brain development and functioning. This is because fish are high in omega-3 fatty acids, which are associated with enhanced functioning of the nervous system.
The notion that fish consumption offers a comprehensive platform that enhances brain development is further supported by Raji et al. (2014) article “Regular Fish Consumption and Age-Related Brain Gray Matter Loss.” This article hypothesizes that increased fish consumption has a positive association with gray matter volumes in different parts of the brain including; posterior cingulate, hippocampus, precuneus, and orbital frontal cortex (Raji et al., 2015). Notable is the fact that gray matter is the darker tissue of the spinal cord and the brain that influences an individual’s intelligence. For this reason, the fact that Mediterranean diets comprising of fish have a positive influence on gray matter means that they increase an individual’s intelligence levels. Gu et al. (2015) notes that there are certain regions in the brain that are more susceptible to brain disorders. The cortical regions, particularly the frontal regions are more prone to Alzheimer’s disease. Nevertheless, increased consumption of Mediterranean diets reduced the susceptibility of these regions to brain disorders.
In support of Gu et al. (2015) notions, Bowman et al. (2011) argues that the epidemiology of various brain disorders including Alzheimer’s are associated with an individual’s nutrition. The notions expressed by the current article are substantive and crucial in the management of various brain conditions. However, Gu et al. (2015) study was limited by the fact that it was carried out amongst the elderly. Therefore, the notions expressed by the article may not be replicable amongst populations of different ages. Even so, the results contained in Gu et al. (2015) are supported by the fact that the respondents recruited in the study were drawn from varying genders and ethnicities. In conclusion, there is a need for more empirical researches carried out with the sole intent exploring the role of nutrition in cognitive development across the human lifespan.
References
Bowman, G., Silbert, L., Howieson, D., Dodge, H., Traber, M., Frei, B., Kaye, J., Shannon, J., & Quinn, J. (2011). Nutrient Biomarker Patterns, Cognitive Function, and MRI Measures of Brain Aging. Neurology 78, 241-249.
Gu, Y., Brickman, A., Stern, Y., Habeck, C., Luchsinger, J., Manly, J., Schupf, N., Mayeux, R. & Scarmeas, N. (2015). Mediterranean Diet and Brain Structure in a Multiethnic Elderly Cohort. American Academy of Neurology, 18, 1-9.
Perrone, L. & Grant, W. (2015). Observational and Ecological Studies of Dietary Advanced Glycation End Products in National Diets and Alzheimer’s disease Incidence and Prevalence. Journal of Alzheimer’s Disease, 1-15.
Raji, C., Erickson, K., Lopez, O., Kuller, L., Gach, M., Thompson, P., Riverol, M., & Becker, J. (2014). Regular Fish Consumption and Age-Related Brain Gray Matter Loss. American Journal of Preventive Medicine, 47(4), 444-451.
