Summary:
This cross-sectional observational study examined how food preferences relate to brain health. Growing evidence suggests that overall dietary patterns affect both physical and mental health, with diet being linked to cardiovascular disease, type 2 diabetes, cancer, cognitive decline, depression and anxiety. Rather than using predefined diet categories, this study analysed data from a large UK population to identify four naturally occurring dietary patterns based on food preferences: a starch-free or reduced-starch pattern (higher preference for fruit, vegetables and protein foods with lower preference for starchy foods), a vegetarian pattern (higher preference for fruit and vegetables with lower preference for animal proteins), a high-protein, low-fibre pattern (higher preference for protein foods and snacks with lower preference for fruit and vegetables), and a balanced pattern (similar preference across all food groups). Participants were then assessed for cognitive performance, mental health, blood and metabolic markers, brain magnetic resonance imaging (MRI) findings and genetic differences. Individuals with the balanced dietary pattern consistently demonstrated better mental health and cognitive function than those in the other dietary groups. Differences in brain structure were also observed, with some dietary patterns associated with lower grey matter volume in specific brain regions. In addition, genetic analyses identified 16 genes that differed between the balanced and high-protein, low-fibre groups, with these genes involved in biological pathways related to cognition and mental health. Overall, this study suggests that a balanced dietary preference is associated with multiple positive aspects of brain health, such as a diet that includes a variety of fruits, vegetables, starches, animal and plant protein foods appearing to be associated with the most favourable brain health outcomes.
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Abstract:
Food preferences significantly influence dietary choices, yet understanding natural dietary patterns in populations remains limited. Here we identify four dietary subtypes by applying data-driven approaches to food-liking data from 181,990 UK Biobank participants: ‘starch-free or reduced-starch’ (subtype 1), ‘vegetarian’ (subtype 2), ‘high protein and low fiber’ (subtype 3) and ‘balanced’ (subtype 4). These subtypes varied in diverse brain health domains. The individuals with a balanced diet demonstrated better mental health and superior cognitive functions relative to other three subtypes. Compared with subtype 4, subtype 3 displayed lower gray matter volumes in regions such as the postcentral gyrus, while subtype 2 showed higher volumes in thalamus and precuneus. Genome-wide association analyses identified 16 genes different between subtype 3 and subtype 4, enriched in biological processes related to mental health and cognition. These findings provide new insights into naturally developed dietary patterns, highlighting the importance of a balanced diet for brain health.
Article Publication Date: 01/04/2024
DOI: 10.1038/s44220-024-00226-0
