A healthy and balanced diet is associated with better brain health and mental well-being, suggests a new study cited Wednesday, April 24, by DPA/PA Media.
The research, carried out by scientists in the UK, brings new information about how food preferences not only influence physical health, but also have an impact on brain health.
A balanced diet – which included a balanced amount of vegetables, fruits, grains, nuts, seeds, legumes, dairy, eggs and moderate amounts of fish – was associated with better mental health.
According to the findings, a balanced diet was also associated with higher cognitive function and even a greater amount of gray matter in the brain – which influences intelligence – compared to people who eat a less varied diet.
The lead author of the study, Professor Jianfeng Feng from the University of Warwick in England, emphasized the importance of adopting healthy food preferences early in life.
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“Adopting a healthy and balanced diet from an early age is crucial for healthy growth. To foster it, both the family and the school should offer a diverse range of nutritious meals and cultivate an environment that supports physical and mental health”, said the researcher.
In the study, the food preferences of 181,990 participants in the UK Biobank program were analyzed against a series of physical examinations – which included cognitive function testing, blood tests, brain imaging and genetic tests.
Each person’s food preferences were collected through an online questionnaire and assigned by the team of specialists into ten groups (such as alcohol, fruit or meat).
The subjects were divided into four groups, respectively with a diet: without starch or with a low starch content (subtype 1), vegetarian (subtype 2), high in protein and with a low fiber content (subtype 3) and balanced (subtype 4).
A type of artificial intelligence, machine learning, helped the researchers analyze the large set of collected data.
According to the findings, people with a balanced diet had better mental health and superior cognitive functions compared to the other three subtypes.
The study, published in Nature Mental Health, also suggests the need for a gradual change in diet, especially in the case of people accustomed to tasty foods, but with a nutritional deficit.
By gradually reducing sugar and fat intake, people may find that they are able to make the natural transition to healthier foods, the researchers noted.
Experts have also indicated that genetic factors may contribute to the association between diet and brain health.
Addressing the broader implications of the study, Professor Feng emphasized the role of public policy in promoting affordable healthy food options. “As dietary preferences can be influenced by socioeconomic status, it is essential to ensure that this does not prevent individuals from adopting a balanced and healthy dietary profile. Implementing affordable nutritious food policies is essential for governments so that the general public is encouraged to make informed and healthier food choices, thus promoting overall public health,” said Jianfeng Feng.
Study co-author Wei Cheng, from Fudan University in China, added: “Our findings highlight associations between eating patterns and brain health, urging concerted efforts to promote awareness of (the importance of) nutrition and encourage healthier eating habits within diverse populations”.
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