Research Showing a Plant-Based Diet

Supports the Brain & Nervous System

Assortment of nuts

Click orange links to open studies

“A vegan diet includes low levels of saturated fats and cholesterol, contributing to a healthy blood lipid profile. Furthermore, it is rich in phytonutrients, such as vitamins, antioxidants, and dietary fiber, that may help prevent cognitive decline.”

International journal of molecular Sciences, 2022

“This meta-analysis provides significant evidence of positive association between higher saturated fat intake and Alzheimer’s disease and dementia risk.”

Current alzheimer’s research, 2018

“High antioxidants and phytochemicals from plant foods may protect against cognitive decline, while saturated fats from animal based foods considered as risk factors have been associated with dementia.”

Innovation in aging, 2019

“Healthy dietary patterns, characterized by a high intake of plant-based foods, probiotics, antioxidants, beans, nuts, and omega-3 polyunsaturated fatty acids (n-3 PUFA), and low intake of saturated fats, animal-derived proteins, and refined sugars, have been shown to positively modulate inflammatory and immune response, reduce insulin resistance, decrease the risk of neurocognitive impairments and eventually Alzheimer’s disease.”

Pharmacological research, 2018

“Plant-based, low-fat, high-fiber diets, rich in antioxidants and other lifestyle interventions may reduce the burden and disability of common neurological disorders.”

Current Neurology and neuroscience reports, 2021

“Three recent case-control studies conclude that diets high in animal fat or cholesterol are associated with a substantial increase in risk for Parkinson’s disease (PD); in contrast, fat of plant origin does not appear to increase risk.”

medical hypotheses, 2001

“Greater adherence to a dietary pattern consistent with a plant-based diet was related to better performance on all cognitive tasks. Secondary analyses indicated that the associations between a plant-based dietary pattern and executive function accounted for the association between a plant-based dietary pattern and memory. Furthermore, this same plant-based dietary pattern was associated with reduced baseline inflammation in a separate dataset.”

Nutritional neuroscience, 2022

“Natural antioxidant and anti-inflammatory compounds found in plant foods, such as fruits, particularly berries (such as strawberry, blueberry, blackcurrant, blackberry, blueberry and mulberry) have been shown to exert neuroprotective activity.”

Current Alzheimer Research, 2018

“Flavonoids are phytochemicals present in almost all terrestrial plants and, as a consequence, in plant-based foods, and thus consumed by humans through diet. Recent evidences suggest that several flavonoids have positive effects against dementia and Alzheimer’s disease, reversing age-related declines in neurocognitive performances.”

Current Medical Chemistry, 2018

“Overconsumption of foods rich in d-AGEs (dietary advanced glycation end products), simple carbohydrates, saturated and trans fatty acids, and unprocessed red meat, processed meat, organ meats, chips, have a pro-inflammatory influence on Alzheimer’s disease patients brains.”

Pharmacology, biochemistry, and behavior, 2019

“Midlife serum total cholesterol was associated with an increased risk of Alzheimer’s disease and vascular dementia. Even moderately elevated cholesterol increased dementia risk.”

Dementia and geriatric cognition disorders, 2009

“There is strong evidence that the incidence and prevalence of Alzheimer’s disease is affected by diet, with high risk factors found to include alcohol, fat, refined carbohydrates, salt, and total caloric consumption.”

Alzheimer’s Disease Review, 1997