A new study has highlighted how food preferences affect not only physical health but also significantly impact brain health. A balanced diet that includes a proper amount of vegetables, fruits, grains, nuts, seeds, legumes, moderate dairy products, eggs, and fish is associated with improved brain health. According to the study results published in Nature Mental Health, a balanced diet is also linked to superior cognitive functions and higher amounts of gray matter in the brain, which is associated with intelligence, compared to those who follow a less diverse diet.
The lead author, Professor Jianfeng Feng from the University of Warwick, emphasized the importance of establishing healthy food preferences early in life. He stated, "Developing a healthy and balanced diet from a young age is crucial for healthy growth. To promote the development of a healthy balanced diet, both families and schools should offer a variety of nutritious meals and create an environment that supports their physical and mental health."
During the study, researchers analyzed the dietary choices of 181,990 participants from the UK Biobank along with a range of physical assessments, including cognitive function tests, blood tests, brain imaging, and genetics. Dietary preferences for each individual were gathered through an online questionnaire, which the team categorized into ten groups (such as alcohol, fruits, meats). Participants were divided into four groups: those who ate starch-free or low-starch meals (subtype 1), vegetarians (subtype 2), those who consumed high-protein and low-fiber meals (subtype 3), and those who followed balanced meals (subtype 4).
A type of artificial intelligence called machine learning helped researchers analyze the large dataset. According to the findings, those who followed a balanced diet exhibited better mental health and superior cognitive functions compared to the other three subtypes. The study suggests the need for gradual dietary adjustments, especially for those accustomed to tasty but nutritionally deficient foods. The researchers propose that by slowly reducing sugar and fat intake over time, people may find themselves naturally drawn towards healthier food choices.
