Researchers at Ben-Gurion University in Israel have found that adopting a healthier eating pattern can slow brain aging as weight declines. The findings were reported in the scientific journal eLife, adding to a growing body of evidence that diet influences cognitive aging alongside other lifestyle factors. The study sought to understand how changes in body composition relate to brain health over time and whether specific dietary approaches might offer added benefits beyond general wellness.
In the study, researchers conducted brain imaging on 102 volunteers who agreed to participate in a structured intervention. Scans were performed at the outset and then repeated 18 months later, providing a longitudinal view of brain aging. The researchers paired these imaging results with a battery of metabolic assessments, including tests of liver function, cholesterol, and body weight, to capture a broad picture of health alongside brain structure and function.
Participants were assigned to one of three dietary patterns. The first emphasized a Mediterranean framework with increased consumption of nuts, fish, and poultry as substitutes for red meat. The second adhered to a Mediterranean-style plan enriched with green tea, renowned for its polyphenolic compounds. The third option followed a diet grounded in established healthy-eating principles designed to balance nutrients and reduce processed foods. All three strategies prioritized whole foods, fiber, and lean protein while limiting highly processed items and added sugars. These variations allowed the team to explore whether particular components or combinations carried distinct cognitive benefits.
To translate the imaging data into meaningful age estimates, the team used an algorithm trained on brain scans from an independent group of about 300 participants. This approach enabled the researchers to derive brain age metrics that align with biological age indicators and to compare changes over time across dietary groups with greater precision.
Over the course of the trial, participants on average shed about 2.3 pounds. More importantly, the analysis revealed a consistent relationship: for each 1% reduction in body weight, a participant’s brain appeared roughly nine months younger than their chronological expectation. In other words, even modest weight loss was associated with a measurable reversal in brain aging markers, independent of other variables examined in the study.
Lead author Gidon Levakov, a neuroscientist, emphasized that the research underscores how lifestyle choices can influence brain health. The study highlighted the value of a diet emphasizing minimally processed foods, reduced intake of sweets, and careful beverage choices, all of which can contribute to healthier aging of the brain. The authors noted that these patterns align with broader recommendations for maintaining cognitive function as people age and may have practical implications for public health messaging and personal wellness planning.
While prior clinical observations have warned about the risks associated with carrying extra weight, this study adds a more nuanced understanding of how weight loss relates to brain aging in men and women alike. By linking measurable changes in body composition with brain-based biomarkers, the researchers offer a clearer picture of how everyday dietary decisions influence long-term cognitive trajectories. The results invite further investigation into how specific nutrients, meal timing, and overall dietary patterns interact with genetics, physical activity, sleep, and psychosocial factors to shape brain health over decades.