Article: Harvard/MIT study strongly associates Mediterranean Diet with protective cognitive function

The preventive benefits of the Mediterranean Diet have been demonstrated throughout both observational and randomized control trials. In this latest study, published jointly by Harvard and MIT in Nature Medicine, participants who adhered to a Mediterranean diet developed protective effects against Alzheimer’s disease (AD) and AD-related dementias (AD/ADRD), thus slowing cognitive decline. Individuals with the highest genetic risk of developing Alzheimer’s, modulated by apolipoprotein E (APOE) status, experienced a greater reduction in dementia risk than those with lower genetic risk. The study suggests APOE4, a major contributor to the genetic risk of AD, not only distorts lipid metabolism but also affects other metabolic pathways contributing to neuroinflammation and neurotoxicity which increase ADRD risk.

With over 7 million Americans age 65 and older living with Alzheimer’s in 2025, according to Alzheimer’s Association, the study’s findings have important implications for public health messaging. The findings of the study also offer potential direction for future targeted interventions and precision nutrition approaches for ADRD prevention.

In general, the Mediterranean diet encompasses the food groups and cuisines commonly found in the regions bordering the Mediterranean Sea (notably Italy, Greece, Spain, southern France, Crete and parts of the middle east). The food groups include fruits, vegetables, nuts, seeds, beans, legumes, whole grains, fish, seafood, healthy fats such as olive oil and lean meats, when consumed in moderation.