It would have “a protective effect against brain atrophy in women”.
The Japanese are known for having an impeccable lifestyle and living a particularly long time in good health: up to 88 years on average for a woman and 82 years for a man, or 3 years more than for a French person. This exceptional longevity is largely due to their diet, very rich in cereals, fruits and fresh vegetables. Eating habits that seem to protect their brain from cognitive decline and loss of their brain capacities, which can be observed in particular in dementia or neurodegenerative diseases (Alzheimer’s, etc.).
In a study published in 2024 in the journal NutritionJapanese researchers followed more than 1,600 people aged between 40 and 90 and divided them into 3 groups: the first had to follow a Western diet (diet including raw and processed products), the second had to eat only fruits, vegetables and dairy products and the third had to follow a traditional Japanese diet. The participants were followed for periods of 2 years and at the end of each period, several brain MRIs were performed.
At the end of their study, the researchers noticed a preservation of brain volume in participants who followed a traditional Japanese diet. In detail, the volume of gray matter (responsible for sensory-motor activity and cognitive functions such as reading, calculation, attention, memory) and the volume of white matter (connects the regions that send and receive signals, affecting the ability to concentrate and learn, solve problems and maintain balance when walking) were preserved compared to the other participants.
The results were especially significant in women.”Adherence to traditional Japanese diet was associated with less brain atrophy in women“, confirm the researchers, indicating however that further research is needed to confirm these results and determine the underlying mechanisms.
Daily foods that make up the traditional Japanese diet include whole grains (lots of rice), seafood, shellfish, green and yellow vegetables, fruits, mushrooms, pickles, soy products, green tea and seaweed (in contrast, little red meat (beef, pork) and coffee).
But also miso soup, a food rich in polyphenols, unsaturated fatty acids, dietary fiber, vitamins, amino acids and phytochemicals which “may have a protective effect against brain atrophy in middle-aged and older Japanese women“. Miso soup is a typical Japanese broth made from dashi (an infusion of seaweed and dried fish), seaweed (wakame), silken tofu and miso paste, a fermented paste made from soybeans, rice, barley and salt. This product is easily found in the “world cuisine” section of supermarkets or in Asian grocery stores.