Abdominal Fat Linked to Brain Aging in New Israeli Study
Translated & summarized from Channel 9 by baba
A study led by Israeli researchers found that excess visceral fat, which surrounds internal organs, is linked to accelerated brain aging and poorer cognitive function. The research, involving over 500 participants, showed that individuals who reduced visceral fat experienced better brain health preservation over time. Improved glucose metabolism is suggested as a potential mechanism connecting reduced abdominal fat to slower brain aging. The findings highlight the significance of fat distribution over overall weight for cognitive health.
The story in 5 lines · by baba
- Excess visceral abdominal fat is linked to accelerated brain aging and cognitive decline, according to Israeli researchers.
- A study of over 500 participants found visceral fat accumulation correlated with poorer memory and thinking test results.
- Reducing visceral fat was associated with better preservation of brain volume and gray matter years later.
- Improved glucose metabolism may be a key factor connecting reduced visceral fat to slower brain aging.
- The research suggests fat distribution is more important than overall weight for cognitive health.
Excess abdominal fat, particularly visceral fat surrounding internal organs, is associated with accelerated brain aging and cognitive decline, according to a new study led by researchers at Ben-Gurion University of the Negev. The international research team analyzed data from over 500 participants, initially involved in four large nutrition and lifestyle studies conducted in the 2000s and 2010s. These participants were re-examined 5 to 16 years later, with the final analysis including 533 individuals, predominantly men, with an average age of around 61 at the follow-up.
Using MRI scans of the brain and abdomen, along with cognitive tests like the MoCA, researchers investigated the link between visceral fat and brain health. They found that a higher and longer-term accumulation of visceral fat correlated with poorer performance on memory and thinking tests. No such consistent link was found for subcutaneous fat.
Interestingly, participants who significantly reduced their visceral fat over an 18-month period showed better preservation of overall brain volume and gray matter years later, even after accounting for general weight loss. This suggests that the location of fat loss, not just the amount, may be crucial for brain health. Repeated MRI scans also indicated that individuals with lower long-term visceral fat levels experienced slower brain atrophy, a natural loss of brain tissue with aging.
The study suggests that improved glucose metabolism may be a key factor connecting reduced visceral fat to slower brain aging. While the research highlights a consistent pattern, it does not establish a direct cause-and-effect relationship. However, the findings indicate that maintaining lower levels of visceral fat over time is associated with better cognitive function and slower brain aging, emphasizing the importance of fat distribution over overall weight.