In Australia, dietary changes were linked to a reduction in estimated biological age over four weeks
Researchers at the University of Sydney in Australia found that changing the proportion of fats, carbohydrates and animal protein in the diets of people aged 65 to 75 over four weeks was linked to a reduction in estimated biological age. ScienceDaily reports on the results of the study published in the journal Aging Cell.
How biological age was assessed
The study involved 104 people, who were randomly assigned to one of four dietary patterns. Participants’ biological age was determined using a set of 20 biomarkers, including cholesterol, insulin and C-reactive protein levels — an indicator of inflammation.
Biological age is an assessment of the body’s health status and physiological functioning, rather than the number of years lived. It may differ among people of the same chronological age because of differences in metabolism, cardiovascular health and inflammation levels.
More current news is available on the UA.News Telegram channel Telegram.
Results of the four diets
In each of the four diets, protein provided 14% of total energy intake. Two groups followed omnivorous diets, in which half of the protein was of animal origin and the other half was plant-based. In the semi-vegetarian diets, 70% of protein came from plant sources.
Participants were also assigned either a diet with a higher proportion of fats and a lower proportion of carbohydrates or, conversely, one with a reduced proportion of fats and more carbohydrates. Researchers recorded a decrease in estimated biological age in three of the four groups. No significant changes were found in the high-fat omnivorous group; this diet was the closest to the participants’ usual diet before the trial began.
The most statistically convincing results were obtained in the omnivorous group with a higher carbohydrate content: 28–29% of energy came from fats and 53% from carbohydrates. The authors emphasize that the results are preliminary: it is currently unknown whether the biomarker changes will persist in the long term and whether they will affect the risk of age-related diseases.
