Dr. Ángel Olider Rojas, a researcher at the Universidad Internacional Iberoamericana (International Iberoamerican University, UNIB), participated in a study that reveals how the intake of nuts helps to preserve cognitive functions and prevent neurodegenerative diseases.
In a world where life expectancy continues to increase, age-related illnesses such as cognitive impairment and neurodegenerative diseases, including dementia, have become a growing challenge for public health. Dementia, characterized by a progressive deterioration of functions such as memory, language and orientation, affects more than 55 million people worldwide and is one of the main causes of disability in older adults. In many cases, dementia begins as mild cognitive impairment that can progress to diseases such as vascular dementia or Alzheimer's.
In recent years, the relationship between diet and brain function has aroused great scientific interest. Healthy dietary patterns, such as the Mediterranean diet, have shown promising associations with cognitive health, thanks to their ability to combat oxidative stress and neuroinflammation, key factors in the development of neurodegenerative diseases. This type of diet, rich in plant-based foods such as fruits, vegetables, legumes, olive oil and nuts, provides essential nutrients such as healthy fats, antioxidant vitamins and phytochemicals. These compounds not only favor an anti-inflammatory profile in the gut microbiota, but also have direct effects on the brain, promoting vascular health, counteracting neurodegeneration and improving cognitive function.
Among the individual components of the Mediterranean diet, nuts have received special attention due to their unique nutritional profile. This food group, which includes walnuts, almonds, pistachios, hazelnuts and others, is rich in monounsaturated and polyunsaturated fatty acids, fiber, vitamins and polyphenols, all of which have potential health benefits in aging. In addition, the consumption of nuts has been associated with improvements in cardiometabolic parameters, such as the reduction of LDL cholesterol and the risk of cardiovascular disease, which suggests a possible role in the prevention of vascular dementia and cognitive impairment.
Against this background, the study in which Dr. Rojas is participating analyzed the relationship between nut consumption and cognitive status in older adults in southern Italy. The study, which included 883 participants over the age of 50, used food questionnaires and cognitive assessments to analyze the effects of nut intake. It is crucial to identify strategies to prevent health deterioration and improve the quality of life in this population.
Relevant results
The results showed that a higher total intake of nuts is associated with a lower risk of cognitive impairment. However, no specific benefits were identified related to a particular type of nut, which suggests that the positive effects could be due to the general consumption of this food group.
From a physiological point of view, nuts could influence brain health through various mechanisms. For example, the omega-3 fatty acids present in walnuts, such as DHA and EPA, are essential for the structure and function of neuronal membranes, as well as having anti-inflammatory and antioxidant properties. These compounds also favor synaptic plasticity, improve cerebral blood flow and promote neurogenesis, fundamental processes for learning and memory.
Furthermore, the phenolic compounds present in nuts have been shown to cross the blood-brain barrier, where they act by inhibiting inflammatory pathways and reducing the accumulation of beta-amyloid, a protein associated with Alzheimer's disease. It has also been observed that these compounds can modulate the intestinal microbiota, promoting an anti-inflammatory profile that benefits both the intestine and the brain.
The consumption of nuts could be an accessible and effective tool for promoting brain health in an aging population. Although much research remains to be done, current results suggest that including nuts in the diet, as part of a healthy eating pattern, could help reduce the risk of cognitive impairment and neurodegenerative diseases. In a context where prevention is key, these small foods could make a big difference in the fight against brain aging.
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