Media release

From: Springer Nature

Aging: Dietary patterns for healthy ageing identified

Eating a diet high in specific types of nutrients — including fruits, vegetables, whole grains, unsaturated fats, nuts, legumes, and low-fat dairy products — is associated with improved physical and mental health in older age, according to a study published in Nature Medicine. The findings, based on an analysis of over 100,000 people in the US found that only 9.3% experienced healthy ageing. Greater intake of trans fats, sodium, sugary beverages, and red and/or processed meats was associated with poorer health in older age.

Diet is the leading behavioural risk factor for death and chronic disease globally, and is the second such risk factor (after tobacco use) in older adults in the US. Understanding the relationship between diet and healthy ageing is important with ageing global populations. However, how dietary choices made during mid-life affect health in later years remains unclear.

In a comprehensive analysis spanning three decades, Marta Guasch-Ferré, Anne-Julie Tessier, Frank B. Hu and colleagues identified specific dietary patterns that influence the likelihood of achieving healthy ageing, which includes maintaining cognitive, physical, and mental health beyond 70 years of age. Of the 105,015 middle-aged US individuals studied, who had a mean age of 53 years and were followed for up to 30 years, only 9.3% achieved healthy ageing. Healthy ageing was defined by the researchers as surviving to the age of 70 years without the presence of 11 major chronic diseases and with no impairment in cognitive function, physical function, or mental health. Better adherence to eight specified dietary patterns was associated with a greater likelihood of healthy ageing, with the strongest effect being for the Alternative Healthy Index diet. This diet includes more intake of fruits, vegetables, whole grains, unsaturated fats, nuts, legumes, and low-fat dairy products, and was linked to improved healthy ageing. In contrast, greater intake of trans fats, sodium, sugary beverages, and red and/or processed meats was associated with lower likelihood of achieving healthy ageing.

The findings may help people improve their chances of living longer and healthier lives, including improved cognitive function and physical and mental well-being, and may inform future dietary guidelines.