Beef may not only be “what’s for dinner,” but may help slow the aging of our brains.

That’s what researchers at the Center for Brain, Biology and Behavior at the University of Nebraska-Lincoln seek in what’s described as a “first-of-its-kind” study on whether a link exists between eating beef and brain health.

Previous research by the center’s director, Aron Barbey, involving 100 older adults discovered that eating foods with certain fatty acids, antioxidants and vitamins served to slow the aging process and resulted in higher scores on cognitive tests.

So nutrition mattered, the study concluded. Other factors, such as demographics, fitness levels and body shape and size didn’t account for the differences, the report, issued in May, concluded.

The UNL research team is recruiting 240 undergraduates, in good health, to participate in the 12-week study, which will launch in the spring semester. The students will undergo a battery of cognitive, nutritional and brain health tests during the study, and eat beef.

“Understanding which proteins and nutrients most affect brain health is a fundamental question in neuroscience, yet one that remains largely unexplored.” Barbey said. “As we work to improve public health, it’s crucial to explore how foods like beef might influence brain function.”

The study is being funded by Nebraska Beef Council, Texas Beef Council and National Cattlemen’s Beef Association, a contractor of the Beef Checkoff. UNL’s Department of Animal Science and Loeffel Meat Lab will assist.

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