For individuals aiming to reach 100 years old without excessive expense, adjusting one’s diet is typically the initial move. Plant-based eating is frequently advised, yet a study from China indicated that the majority of centenarians there consume meat, which might be especially beneficial for underweight persons.
Meat serves as a rich source of specific amino acids that appear to influence the mTOR signaling molecule, a promoter of the aging process. Numerous studies suggest that reducing or entirely eliminating meat intake can contribute to longevity and lower the risk of conditions like heart disease. Conversely, a plant-forward diet has been connected to a higher incidence of fractures and malnutrition.
Such issues can pose greater difficulties for older adults, who generally have weaker bones and recover less effectively post-surgery, notes Kaiyue Wang from Fudan University in Shanghai. To gain deeper insight into the link between diet and longevity, Wang and her associates gathered information from a centralized Chinese health database focusing on citizens over 65.
After profiling the participants, researchers analyzed data from 5,203 individuals who were at least 80 years old in 1998 and had no history of cardiovascular disease, diabetes, or cancer. Of these, roughly 80 percent reported eating meat, while the remainder adhered to a vegetarian diet, consuming predominantly vegetables and grains, occasionally supplemented with animal products.
The researchers observed that meat-eaters were more likely to reach the age of 100 compared to vegetarians, pescatarians, and vegans. However, this difference only reached statistical significance once body weight was factored in.
Among vegetarians with a Body Mass Index (BMI) under 18.5 (classified as underweight) in 1998, 24% made it to 100, compared to almost 30% of underweight meat-eaters, with the likelihood increasing if they reported daily meat consumption. This parallel trend was absent in those with higher body weights.
A diet high in meat is sometimes associated with obesity, but research also supports that animal proteins aid in strengthening muscle and bone, which can be particularly advantageous for those who are underweight, Wang states.
Nevertheless, consuming plenty of vegetables remains very important, and the investigators also found that overall lifespan was greater among participants who reported eating any vegetables daily.
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“Older people might face unique dietary challenges,” says Wang. “Our research suggests that for the very elderly, dietary guidance should emphasize nutritional adequacy and balance, rather than strict exclusion of animal products, particularly for underweight seniors.”
The findings might not be universally applicable to other parts of the world where dietary patterns differ. However, Wang suggests that “the underlying biological mechanisms related to nutrition and aging are likely universal.”
James Webster of the University of Oxford comments that the data “should not, by itself, prompt people to alter their diets.” His team’s prior work linking vegetarianism to an elevated risk of hip fractures had sparked some assumptions that such diets might be detrimental. Yet, Webster points out that numerous studies have highlighted the health benefits of vegetarian diets, especially concerning general wellness.
Both vegetarian and meat-inclusive diets have the potential to be healthy or unhealthy depending on their overall nutritional composition, Webster explains. “It’s crucial to understand which nutrients are necessary for a balanced, healthy lifestyle,” he remarks. This involves eating ample whole grains, fruits, and vegetables, while keeping sodium, sugar, and saturated fat intake minimal.
“Ultimately, more evidence is needed before we can definitively state which diet is superior for longevity, but when reflecting on eating habits, we must consider the complete picture,” concludes Webster.
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