Sticking to a healthy eating pattern in the long term is linked to higher chances of healthy aging, recent research shows.
Researchers presented data at NUTRITION 2024, the American Society for Nutrition’s annual meeting that was held from June 29 to July 2 in Chicago. A team led by Anne-Julie Tessier, RD, a researcher from the Harvard T.H. Chan School of Public Health in Boston, evaluated adherence to eight dietary patterns every four years using a validated food frequency questionnaire. The team defined healthy aging as surviving to the age of 70 with good self-reported cognitive function, physical function and mental health — while not having any chronic disease.
Data came from the Nurses’ Health Study and the Health Professionals Follow-Up Study, and was made up of 70,467 women and 36,464 men. The study period started in 1986, when people were at least 39 and free from chronic disease. The participants completed food questionnaires every four years from 1986 to 2010.
Overall, the more fruits, vegetables, unsaturated fats, nuts, low-fat dairy and whole grains people ate, the better they were in terms of aging. Participants with diets made mostly of trans fats, sodium, as well as red and processed meats, had lower odds of healthy aging.
During the course of the study, about half of the people died, and only 9% made it to being 70 without a chronic disease or physical and cognitive health issues. The people who had healthier eating patterns had a 43% to 84% greater chance of aging well compared with those who did not.“Traditionally, research and derived dietary guidelines have focused on preventing chronic diseases like heart disease,” Tessier said in a statement. “Our study provides evidence for dietary recommendations to consider not only disease prevention but also promoting overall healthy aging as a long-term goal.”
