Researchers from the Neuroimaging and Brain Lab at The Australian National University (ANU) have found that upping magnesium in our daily diets may lead to better brain health.
An increased intake of magnesium-rich foods such as green leafy vegetables like spinach, legumes, nuts, seeds and wholegrains could also help reduce the risk of dementia, according to the researchers.
The study, which was published in the European Journal of Nutrition and included more than 6000 cognitively healthy participants in the UK found that people who consumed more than 550mg of magnesium daily had a brain age that was approximately one year younger, compared to those who had a normal magnesium intake of about 350mg per day.
‘People of all ages should be paying close attention to magnesium’Â
“Our study shows a 41% increase in magnesium intake could lead to less age-related brain shrinkage, which is associated with better cognitive function and lower risk or delayed onset of dementia in later life,” says lead author and PhD researcher Khawlah Alateeq, from the ANU National Centre for Epidemiology and Population Health.
“This research highlights the potential benefits of a diet high in magnesium and the role it plays in promoting good brain health.
“The study shows higher dietary magnesium intake may contribute to neuroprotection earlier in the ageing process and preventative effects may begin in our 40s or even earlier.
“This means people of all ages should be paying closer attention to their magnesium intake.
“We also found the neuroprotective effects of more dietary magnesium appears to benefit women more than men and more so in post-menopausal than pre-menopausal women, although this may be due to the anti-inflammatory effect of magnesium,” says Ms Alateeq.
Attention needs to be focused on preventionÂ
Study co-author Dr Erin Walsh says that because there’s currently no cure for brain health conditions such as dementia and because the development of pharmacological treatments “have been unsuccessful for the past 30 years”, attention needs to be focused on prevention.
“Our research could inform the development of public health interventions aimed at promoting healthy brain ageing through dietary strategies,” she says.
