By Pesach Benson • June 23, 2026
Jerusalem, 23 June, 2026 (TPS-IL) — An international clinical study suggests that diet may help offset certain inherited genetic risks, raising the possibility that what people eat could partially compensate for how their bodies are biologically “wired.”
The findings suggest a possible link between targeted dietary changes and improved cardiovascular outcomes in individuals with elevated genetic risk for cardiovascular disease.
Researchers at Ben-Gurion University of the Negev, in collaboration with the Universities of Leipzig and Harvard, examined how a green, plant-rich diet affects individuals with a genetic variation that impairs folate metabolism. Folates are naturally occurring B-vitamin compounds found in foods such as leafy greens and legumes. The body uses them to support DNA synthesis, cell growth, and key metabolic processes.
Around 300 participants were assigned to one of three groups: the green Mediterranean diet, a traditional Mediterranean diet, or standard healthy eating guidelines. The study focused in particular on a dietary pattern that includes green tea, walnuts, and a daily smoothie made from the aquatic plant Mankai, alongside reduced consumption of red and processed meat.
Understanding the Genetic Link
Researchers paid particular attention to a common variant in the MTHFR gene, known as rs1801133. Individuals with the TT variant have reduced enzyme activity, which limits the body’s ability to process folate efficiently. This is associated with lower folate levels and increased cardiovascular risk.
Among participants with this higher-risk genetic profile, those who did not consume the Mankai-rich diet showed an increase in cardiovascular risk scores based on the Framingham scale, a clinical tool used to estimate the risk of developing cardiovascular disease. By contrast, in genetically at-risk individuals who followed the green Mediterranean diet, risk scores declined significantly by 7.74 points. This suggests the diet may have reduced cardiovascular risk markers despite underlying genetic predisposition.
At the molecular level, the researchers observed compensatory changes in gene expression. Blood analyses suggested that increased dietary folate was associated with activation of alternative biological pathways that may help compensate for reduced enzyme function in high-risk individuals. This process appeared to improve the body’s ability to utilize folate despite genetic limitations.
Mankai, a protein- and folate-rich aquatic plant, was associated with the strongest increases in folate levels among participants.
Prof. Iris Shai, one of the lead researchers, said the findings suggest folate may eventually be used as a routine biomarker to assess how well a person’s diet is supporting metabolic and cardiovascular health, especially in the context of genetic risk.
Dr. Hila Zelicha-Par, the study’s first author, said the results show that diet quality may help shape how the body responds to genetic predispositions. “The quality of the food we consume… may have an impact on the activity of biological pathways that help cells adapt to physiological changes, and mitigate the impact of certain genetic risk factors,” she said.
The study was published in the peer-reviewed Clinical Nutrition.