From plate to brain: Diet as a modifiable risk factor in brain diseases

Diet is more than mere sustenance; it plays a pivotal role in shaping brain health, influencing cognitive function, emotional well-being, and the risk of neurological disorders. Ongoing research reveals that dietary patterns exert protective and detrimental effects on the brain, positioning nutrition as a modifiable risk factor in neural health. Adherence to specific dietary regimens—such as the Mediterranean-DASH Intervention for Neurodegenerative Delay (MIND) diet, which integrates elements of the Mediterranean and Dietary Approaches to Stop Hypertension (DASH) diets—has been associated with reduced risk of cognitive decline and dementia. In contrast, certain cultural dietary practices have been linked to adverse neurological outcomes. A notable example is the Fore people of Papua New Guinea, whose ritualistic endocannibalism led to the transmission of kuru, a fatal prion disease. Additionally, protein malnutrition during the perinatal period disrupts brain development by reducing brain size, altering neuronal maturation, and impairing neurotransmitter systems, resulting in persistent cognitive and behavioural deficits. This review critically examines current literature on the diet–brain health nexus, emphasizing the influence of macro- and micronutrients on neural function and disease progression. It advocates for integrating nutritional neuroscience into public health strategies to mitigate the global burden of neurodegenerative and neurodevelopmental disorders.