A recent study indicates that adopting a Mediterranean-style diet may reduce the likelihood of developing dementia—especially among individuals who have a higher genetic predisposition.
It is believed that dementia arises from an interplay of genetic, behavioral, and external influences. Among the most significant genetic contributors is a specific variation in the APOE gene called APOE4.
Possessing a single copy of APOE4 increases the likelihood of developing Alzheimer’s disease, which is the most prevalent type of dementia. Individuals who have two copies face a risk that is as high as twelve times greater.
However, the research, published in the
journal Nature Medicine
indicates that even hereditary predispositions may be reduced.
A U.S.-based study revealed that individuals who followed a diet similar to the Mediterranean style—characterized by high consumption of vegetables, fruits, nuts, and whole grains, along with limited intake of red and processed meats—were at lower risk for developing dementia and experienced a more gradual loss of mental function over a 30-year span.
The advantages were most significant for individuals who had two instances of the APOE4 gene variation.
“These results indicate that nutritional approaches, particularly the Mediterranean diet, may assist in lowering the chances of mental deterioration and delaying the onset of dementia through widespread effects on important metabolic processes,” stated Yuxi Liu, an author of the research and a scientist affiliated with a Harvard University medical center.
“This suggestion is widely applicable, yet could hold greater significance for people with an increased genetic predisposition, like those who have two instances of the APOE4 gene,” Liu stated.
Liu’s research group examined information from over 4,200 women and almost 1,500 men spanning three decades. They monitored the subjects’ extended eating patterns, blood specimens, and hereditary details, along with periodic mental ability assessments conducted on a reduced number of individuals.
The group decided to focus on the Mediterranean diet since
other research
has demonstrated the ability to enhance mental health during later years.
“We aimed to determine if this advantage could vary among individuals with different genetic profiles, and to investigate the function of blood metabolites—small molecules that indicate how the body digests food and performs regular activities,” Liu stated.
Approximately 25% of individuals carry one version of APOE4, whereas between 2% and 3% possess two copies. The exact reason this genetic variation increases the risk for Alzheimer’s remains unclear; however, the APOE protein typically plays a role in transporting lipids like cholesterol through both the blood and the brain.
This version seems to interfere with that mechanism and influence how the brain reacts to inflammation and the accumulation of amyloid deposits, factors that may increase the likelihood of developing Alzheimer’s disease.
Significantly, possessing the APOE4 genetic variation does not necessarily mean an individual will acquire Alzheimer’s disease.
The research has certain constraints, particularly because most participants were highly educated and of European descent. The scientists mentioned that larger studies involving more varied populations would be necessary to validate the results.
Nevertheless, they proposed that physicians might take additional steps to incorporate genetic and metabolite analysis when evaluating patients’ risk for Alzheimer’s disease.
“In future studies, we aim to investigate if focusing on particular metabolites via dietary changes or other methods might offer a more tailored strategy for lowering the chances of developing dementia,” Liu stated.
