The study enrolled 604 participants who were overweight, had a suboptimal diet, and a family history of Alzheimer’s disease
The MIND diet, known for its emphasis on brain-healthy foods like whole grains, green leafy vegetables, fruits, and nuts, shows only short-term improvements in memory and cognitive abilities, according to new research. The study, published in The New England Journal of Medicine, found that over a three-year period, participants following the MIND diet did not experience significant long-term cognitive benefits compared to those on a standard diet.
The research, led by Lisa Barnes, associate director of the Alzheimer’s Disease Research Center at Rush University Medical Center in the US, indicated that while the MIND diet produced initial improvements in cognition, these were not sustained over time. “The benefits within the new study’s three-year clinical trial weren’t as impressive as we’ve seen with the MIND diet observational studies in the past, but there were improvements in cognition in the short-term, consistent with the longer-term observational data,” Barnes explained.
The study enrolled 604 participants who were overweight, had a suboptimal diet, and a family history of Alzheimer’s disease. Both groups in the study received dietary counseling with a mild calorie restriction of 250 calories per day. During the first two years, the MIND diet group showed slightly better cognitive improvements, but these improvements were not statistically significant when compared to the control group on the usual diet.
Interestingly, both groups experienced an average weight loss of about 5 kg over the course of the study, suggesting that the weight loss, rather than the specific dietary components of the MIND diet, may have been the main factor contributing to improved cognition. This observation raises the possibility that reducing calorie intake could be more beneficial for cognitive health than strictly following the MIND diet.
The MIND diet—ranked among the top five diets by U.S. News & World Report for six consecutive years—includes 14 dietary components, nine of which are considered brain-healthy food groups, such as green leafy vegetables, berries, fish, and nuts. It also includes five groups to limit, including red meat, butter, full-fat cheese, pastries, and fried foods. Despite its promise in observational studies, the clinical trial suggests that its impact on cognitive function may not be as significant or lasting as previously thought.
Barnes noted that while the diet showed some positive effects in the short term, the study’s relatively short duration limited the ability to detect long-term differences between the two diet groups. “The good news is that this helped all participants improve on average, but unfortunately hindered the ability to detect significant differences between the two groups in this relatively short period of time,” she said.
The findings highlight the complexities of diet’s role in cognitive health and suggest that while the MIND diet may offer some benefits, its impact may be limited in the long run, especially without sustained adherence and other lifestyle factors such as weight management. Further research will be needed to determine the long-term effects of the MIND diet and other similar dietary interventions on brain health.
