Researchers at the University of Sydney have determined that cutting back on fats and animal-derived protein in one’s diet can actually decrease the biological age of older adults. This finding was detailed in a publication within the journal Aging Cell.
One hundred and four individuals, aged between 65 and 75, were enlisted for this investigation. The focus was not on chronological age, but rather on biological age, which reflects the body’s overall condition and how actively it is aging. To measure this, specialists employed 20 distinct biomarkers, including metrics such as cholesterol levels, insulin concentration, and C-reactive protein, which serves as an indicator of inflammation.
Participants were randomly assigned to four distinct dietary cohorts. Two cohorts maintained a customary mixed diet, incorporating both animal and plant-based proteins. The remaining two followed a semi-vegetarian regimen where 70% of their protein intake originated from plant sources. Furthermore, some diets were characterized by high fat content with limited carbohydrates, while others were notably low in fat but abundant in carbohydrates.
The sole cohort that exhibited no shift in their biological age followed a dietary pattern closely resembling their typical eating habits—one rich in fats and animal protein.
In the other cohorts, a reduction in biological age markers was observed after just four weeks. The most significant improvements were noted among the subjects who adhered to a low-fat diet abundant in carbohydrates, while still consuming animal protein.
The study’s authors emphasize that it remains unclear whether these positive effects will persist over an extended period, or if this reduction in biological age truly lowers the risk factors for age-related illnesses. Nevertheless, the data strongly suggests that even relatively brief dietary modifications can rapidly influence the body’s aging processes.
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