LOS ANGELES — A Mediterranean-style diet may help protect the heart and brain by increasing levels of tiny proteins linked to healthy aging, according to research led by the University of Southern California, offering new evidence of how dietary habits could influence disease risk at the cellular level.
The study, published earlier this year in the peer-reviewed journal Frontiers in Nutrition, found that older adults who most closely followed a Mediterranean diet had higher levels of two mitochondrial microproteins, known as Humanin and SHMOOSE. Previous research has associated both proteins with protection against cardiovascular disease and neurodegenerative disorders.
Researchers analyzed dietary patterns and blood samples from older participants, identifying a link between greater adherence to the diet and elevated concentrations of the proteins. Foods most strongly associated with the findings included olive oil, fish, legumes and lower consumption of refined carbohydrates, according to the research team.
Lead researcher Roberto Vicinanza of the USC Leonard Davis School of Gerontology said the findings point to a potential biological mechanism through which diet may influence aging and disease risk. He cautioned, however, that the research demonstrates an association rather than a direct cause-and-effect relationship and that further studies are needed to determine whether dietary changes can directly increase microprotein levels and reduce disease risk.
The researchers said the work contributes to the emerging field of precision nutrition, which seeks to tailor dietary recommendations using biological markers, genetics and metabolism rather than relying solely on general dietary guidelines. They said future clinical studies will examine whether changes in eating habits can modify these molecular pathways.
Independent research published this month has also linked healthy dietary patterns, including Mediterranean-style diets, with a lower risk of dementia among older adults, although investigators likewise emphasized that observational findings cannot establish causation.
The Mediterranean diet, characterized by high consumption of fruits, vegetables, whole grains, legumes, nuts, olive oil and fish while limiting red meat and highly processed foods, has long been associated with reduced risks of cardiovascular disease. Scientists continue to investigate the biological processes underlying those benefits, including effects on inflammation, metabolism and cellular aging.
Researchers said the next phase of the work will focus on testing whether interventions designed to improve adherence to the Mediterranean diet can produce measurable increases in protective mitochondrial microproteins and whether those changes translate into improved cardiovascular and cognitive health outcomes.
