A Review of the Association Between Dietary Intake and Brain Iron Levels in Older Adults: Preliminary Findings and Future Directions

Background/Objectives: Non-heme iron is essential for critical neuronal functions such as ATP generation, synaptogenesis, neurotransmitter synthesis, and myelin formation. However, as non-heme iron accumulates with age, excessive levels can contribute to oxidative stress, potentially disrupting neuronal integrity and contributing to cognitive decline. Despite growing evidence linking high brain iron with poorer cognitive performance, there are currently no proven methods to reduce brain iron accumulation in aging or to protect cognitive function from iron’s negative effects. Recent studies suggest that nutrition may influence brain iron levels, though the evidence remains limited and mixed. Methods: In this review, we explore recent findings, including our own cross-sectional and longitudinal studies, to evaluate the potential effectiveness of healthy diets and specific nutrients in mitigating brain iron accumulation during aging. We also briefly assess the roles of age and gender as factors in the relationship between dietary factors and brain iron load. Results: The limited findings in the literature indicate that dietary choices may impact brain iron levels. In particular, nutrients such as vitamins, antioxidants, iron-chelators, and polyunsaturated fatty acids may slow brain iron accumulation in older adults. Conclusions: Our review highlights the multiple gaps in current knowledge and underscores a critical need for additional research on this important topic.