UNL Researchers: Linking Nutrition to Brain Aging
A pioneering study by the University of Nebraska-Lincoln (UNL Researchers) aims to explore the potential connection between beef consumption and slowing brain aging. Led by Aron Barbey, director of the Center for Brain, Biology, and Behavior, the research builds on earlier findings that certain fatty acids, antioxidants, and vitamins in food contribute to better cognitive performance in older adults.
“Understanding which proteins and nutrients most affect brain health is a fundamental question in neuroscience,” Barbey stated.
UNL Researchers: Study Design and Goals
The 12-week study, launching in the spring semester, will recruit 240 healthy undergraduates. Participants will undergo cognitive, nutritional, and brain health assessments while consuming beef as part of their diets. The study seeks to determine which components of beef are most beneficial for cognitive function.
Broader Implications for Public Health
Funded by organizations like the Nebraska Beef Council and National Cattlemen’s Beef Association, this research could redefine dietary recommendations for brain health. With support from UNL’s Department of Animal Science and Loeffel Meat Lab, the study may pave the way for tailored nutritional strategies to support cognitive aging.
As Barbey emphasized, understanding how foods like beef influence brain function is critical for advancing neuroscience and improving public health.
