New research, that came out in February 2020 in the BMJ journal "Gut", shows that the Mediterranean diet can alter the gut bacteria in our colon in such ways to inhibit inflammation, enhance brain function and delay onset of ageing-related disease.
BMJ article
The NU-AGE study of the elderly from five countries, the UK, France, Italy, Poland and the Netherlands, analysed the microbiome of the people at the beginning of the intervention and at the end. 612 people were split into two groups: the first group was put on a Mediterranean diet for one year, the other remained on the diet of their usual choice. After a year those that were put on the Mediterranean diet showed a wider diversity in their microbiome. Their new gut bacteria inhibited the production of inflammatory chemicals (interleukin-17 and C-reactive protein) and increased short-chain fatty acids that have protective benefits against ageing.
Ageing is accompanied by a persistent activation of the innate immune inflammatory response, which leads to the development of chronic inflammation, loss of cognitive function, sarcopenia (muscle loss) and the potential onset of chronic diseases such as diabetes and atherosclerosis. As we age, the types and amount of bacteria found in our gut are reduced. When the bacteria diminish, inflammatory markers that lead to disease increase. The researchers called this "inflamm-ageing".
By following a Mediterranean diet, inflammation can be reduced, antioxidant activity is increased thus leading to reduced mortality, improved cognitive function and prevention from neurological diseases.
This is not the first time the Mediterranean diet has been praised in research. Previous studies showed that the MedDiet has such a wide range of health benefits as prevention from heart disease, high cholesterol, osteoporosis, breast cancer and risk of type 2 diabetes.
The Mediterranean way of eating is focused on consuming lots of vegetables and fruits, legumes, whole grains, nuts and seeds. Fish is a preferred choice of protein. Olive oil takes a central place in the diet, both as a seasoning and in cooking. Red meat and saturated fats are consumed only occasionally, as well as sugary foods.
What is the importance of this study?
The Nu-AGE research has shown that switching to the Mediterranean diet was characterised by changes in the consumption of a range of dietary components, such as an increase in fibre (from vegetables and fruits), carbohydrates (from wholegrain), plant proteins (from legumes), polyunsaturated fats (from fish) and an increase in vitamin C (fruits). All of these changes alter the composition and the amount of the gut bacteria in such a way that age-related inflammation can be reduced and the risk of neurological disease is diminished.
BMJ article
The NU-AGE study of the elderly from five countries, the UK, France, Italy, Poland and the Netherlands, analysed the microbiome of the people at the beginning of the intervention and at the end. 612 people were split into two groups: the first group was put on a Mediterranean diet for one year, the other remained on the diet of their usual choice. After a year those that were put on the Mediterranean diet showed a wider diversity in their microbiome. Their new gut bacteria inhibited the production of inflammatory chemicals (interleukin-17 and C-reactive protein) and increased short-chain fatty acids that have protective benefits against ageing.
Ageing is accompanied by a persistent activation of the innate immune inflammatory response, which leads to the development of chronic inflammation, loss of cognitive function, sarcopenia (muscle loss) and the potential onset of chronic diseases such as diabetes and atherosclerosis. As we age, the types and amount of bacteria found in our gut are reduced. When the bacteria diminish, inflammatory markers that lead to disease increase. The researchers called this "inflamm-ageing".
By following a Mediterranean diet, inflammation can be reduced, antioxidant activity is increased thus leading to reduced mortality, improved cognitive function and prevention from neurological diseases.
This is not the first time the Mediterranean diet has been praised in research. Previous studies showed that the MedDiet has such a wide range of health benefits as prevention from heart disease, high cholesterol, osteoporosis, breast cancer and risk of type 2 diabetes.
The Mediterranean way of eating is focused on consuming lots of vegetables and fruits, legumes, whole grains, nuts and seeds. Fish is a preferred choice of protein. Olive oil takes a central place in the diet, both as a seasoning and in cooking. Red meat and saturated fats are consumed only occasionally, as well as sugary foods.
What is the importance of this study?
The Nu-AGE research has shown that switching to the Mediterranean diet was characterised by changes in the consumption of a range of dietary components, such as an increase in fibre (from vegetables and fruits), carbohydrates (from wholegrain), plant proteins (from legumes), polyunsaturated fats (from fish) and an increase in vitamin C (fruits). All of these changes alter the composition and the amount of the gut bacteria in such a way that age-related inflammation can be reduced and the risk of neurological disease is diminished.
