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Tag: diet

  • Treat Type 1 Diabetes with a Plant-Based Diet? 

    Treat Type 1 Diabetes with a Plant-Based Diet? 

    Is it possible to reverse type 1 diabetes if caught early enough?

    The International Journal of Disease Reversal and Prevention has already had its share of miraculous disease reversals with a plant-based diet. For instance, one patient began following a whole food, plant-based diet after having two heart attacks in two months. Within months, he experienced no more chest pain, controlled his cholesterol, blood pressure, and blood sugars, and also lost 50 pounds as a nice bonus. Yet, the numbers “do not capture the patient’s transformation from feeling like a ‘dead man walking’ to being in command of his health with a new future and life.” 

    I’ve previously discussed cases of reversing the autoimmune inflammatory disease psoriasis and also talked about lupus nephritis (kidney inflammation). What about type 1 diabetes, an autoimmune disease we didn’t think we could do anything about? In contrast to type 2 diabetes, which is a lifestyle disease that can be prevented and reversed with a healthy enough diet and lifestyle, type 1 diabetes is an autoimmune disease in which our body attacks our pancreas, killing off our insulin-producing cells and condemning us to a life of insulin injections—unless, perhaps, it’s caught early enough. If a healthy enough diet is started early enough, might we be able to reverse the course of type 1 diabetes by blunting that autoimmune inflammation?

    As I discuss in my video Type 1 Diabetes Treatment: A Plant-Based Diet, we know that patients with type 1 diabetes “may be able to reduce insulin requirements and achieve better glycemic [blood sugar] control” with healthier diets. For example, children and teens were randomized to a nutritional intervention in which they increased the whole plant food density of their diet—meaning they ate more whole grains, whole fruits, vegetables, legumes (beans, split peas, chickpeas, and lentils), nuts, and seeds. Researchers found that the more whole plant foods, the better the blood sugar control.

    The fact that more whole fruits were associated “with better glycemic [blood sugar] control has important clinical implications for nutrition education” in those with type 1 diabetes. We should be “educating them on the benefits of fruit intake, and allaying erroneous concerns that fruit may adversely affect blood sugar.”

    The case series in the IJDRP, however, went beyond proposing better control of just their high blood sugars, the symptom of diabetes, but better control of the disease itself, suggesting the anti-inflammatory effects of whole healthy plant foods “may slow or prevent further destruction of the beta cells”—the insulin-producing cells of the pancreas—“if dietary intervention is initiated early enough.” Where did this concept come from?

    A young patient. Immediately following diagnosis of type 1 diabetes at age three, a patient began a vegetable-rich diet and, three years later, “has not yet required insulin therapy…and has experienced a steady decline in autoantibody levels,” which are markers of insulin cell destruction. Another child, who also started eating a healthier diet, but not until several months after diagnosis, maintains a low dose of insulin with good control. And, even if their insulin-producing cells have been utterly destroyed, individuals with type 1 diabetes can still enjoy “dramatically reduced insulin requirements,” reduced inflammation, and reduced cardiovascular risk, which is their number one cause of death over the age of 30. People with type 1 diabetes have 11 to 14 times the risk of death from cardiovascular disease compared to the general population, and it’s already the top killer among the public, so it’s closer to 11 to 14 times more important for those with type 1 diabetes to be on the only diet and lifestyle program ever proven to reverse heart disease in the majority of patients—one centered around whole plant foods. The fact it may also help control the disease itself is just sugar-free icing on the cake.

    All this exciting new research was presented in the first issue of The International Journal of Disease Reversal and Prevention. As a bonus, there’s a companion publication called the Disease Reversal and Prevention Digest. These are for the lay public and are developed with the belief I wholeheartedly share that “everyone has a right to understand the science that could impact their health.” You can go behind the scenes and hear directly from the author of the lupus series, read interviews from luminaries like Dean Ornish, see practical tips from dietitians on making the transition towards a healthier diet, and enjoy recipes. 

    The second issue includes more practical tips, such as how to eat plant-based on a budget, and gives updates on what Dr. Klaper is doing to educate medical students, what Audrey Sanchez from Balanced is doing to help change school lunches, and how Dr. Ostfeld got healthy foods served in a hospital. (What a concept!) And what magazine would be complete without an article to improve your sex life? 

    The journal is free, downloadable at IJDRP.org, and its companion digest, available at diseasereversaldigest.com, carries a subscription fee. I am a proud subscriber.

    Want to learn more about preventing type 1 diabetes in the first place? See the related posts below.



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  • Unlock the Power of Greens: The Surprising Benefits of a Plant-Based Diet

    Unlock the Power of Greens: The Surprising Benefits of a Plant-Based Diet

    Unlock the Power of Greens: The Surprising Benefits of a Plant-Based Diet

    The Science Behind a Plant-Based Diet

    In recent years, the importance of a plant-based diet has gained significant attention in the health and wellness community. More than just a fad, a plant-based diet has been proven to offer numerous health benefits, from weight management to disease prevention. In this article, we’ll delve into the science behind a plant-based diet and explore the surprising benefits that await those who make the switch.

    Reduced Risk of Chronic Diseases

    A plant-based diet has been shown to reduce the risk of chronic diseases such as heart disease, type 2 diabetes, and certain types of cancer. This is largely due to the rich influx of antioxidants, vitamins, and minerals found in plant-based foods, such as fruits, vegetables, and whole grains. In particular, a study published in the Journal of the American Medical Association found that a diet rich in fruits and vegetables can reduce the risk of cardiovascular disease by up to 42% (1).

    Weight Loss and Management

    A plant-based diet is often associated with weight loss, and for good reason. Plant-based foods tend to be naturally lower in calories and higher in fiber, making it easier to feel full and satisfied. Additionally, a plant-based diet reduces the likelihood of overconsumption of saturated fats and added sugars, common culprits of weight gain. In a study published in the International Journal of Obesity, participants who adopted a plant-based diet saw a significant reduction in body mass index (BMI) over a period of six months (2).

    Better Gut Health

    A healthy gut is essential for overall well-being, and a plant-based diet can play a significant role in maintaining a balanced gut microbiome. Plant-based foods are rich in prebiotic fibers, which act as fuel for beneficial bacteria in the gut, promoting a diverse and thriving ecosystem. This can lead to improved immune function, reduced inflammation, and even mental health benefits. In a study published in the Journal of Clinical Gastroenterology, researchers discovered that a plant-based diet was associated with improved gut health in individuals with irritable bowel syndrome (3).

    Increased Energy and Cognitive Function

    A plant-based diet is not only good for the body but also for the mind. Plant-based foods are rich in B vitamins, which play a critical role in energy metabolism and cognitive function. In a study published in the Journal of Alzheimer’s Disease, researchers found that a diet rich in B vitamins can help reduce the risk of cognitive decline and age-related dementia (4).

    The Environmental Benefits

    A plant-based diet is not only good for human health, but it also has a significant impact on the environment. Animal agriculture is a significant contributor to greenhouse gas emissions, deforestation, and water pollution. By adopting a plant-based diet, individuals can reduce their carbon footprint and support sustainable agriculture practices. In a study published in the journal Environmental Health Perspectives, researchers estimated that a plant-based diet can reduce greenhouse gas emissions by up to 50% (5).

    Conclusion

    In conclusion, a plant-based diet offers a plethora of benefits, from improved health outcomes to environmental sustainability. It’s time to unlock the power of greens and make the switch to a more plant-based diet. With the numerous benefits outlined above, it’s clear that adopting a plant-based lifestyle is a vital step towards achieving overall well-being and contributing to a healthier planet.

    FAQs

    Q: What does a plant-based diet look like?
    A: A plant-based diet focuses on whole, minimally processed foods, such as fruits, vegetables, whole grains, legumes, and nuts. It’s important to note that a plant-based diet is not the same as a vegan diet, as the former can include small amounts of animal products.

    Q: How do I get started with a plant-based diet?
    A: Start by incorporating small changes, such as replacing one meal with a plant-based option or trying new recipes. Gradually make changes to your diet and consult with a registered dietitian or healthcare professional for personalized guidance.

    Q: Are plant-based diets suitable for everyone?
    A: While a plant-based diet can be beneficial for many, it’s essential to consult with a healthcare professional before making significant changes, particularly for individuals with certain health conditions or dietary restrictions.

    Q: Can I still eat animal products if I follow a plant-based diet?
    A: While a plant-based diet emphasizes whole, plant-based foods, it’s not necessary to eliminate animal products entirely. Incorporating small amounts of animal products, such as dairy or eggs, can be part of a balanced plant-based diet.

    Q: How do I find plant-based recipes and resources?
    A: There are numerous resources available, including cookbooks, online blogs, and social media platforms. Some popular resources include Plant-Based Magazine, Oh My Veggies, and Forks Over Knives.

    As we’ve seen, a plant-based diet is more than just a fad – it’s a lifestyle that offers numerous benefits for human health, the environment, and the planet. With the right information and guidance, anyone can unlock the power of greens and start their journey towards a healthier, more sustainable future.

  • Eating an Anti-Inflammatory Diet for Lupus 

    Eating an Anti-Inflammatory Diet for Lupus 

    Green smoothies are put to the test for the autoimmune disease lupus.

    There are dozens and dozens of journals I try to stay on top of every month, and one I always anticipate is The International Journal of Disease Reversal and Prevention, a peer-reviewed medical “journal created to document the science of nutrition and lifestyle to prevent, suspend and reverse disease,” with an editor-in-chief no less prestigious than Dr. Kim Williams, past president of the American College of Cardiology. I was honored to join its editorial advisory board, along with so many of my heroes. The best part? It’s free. Go to IJDRP.org and put in your email to subscribe at no cost, and you’ll be alerted when new issues are out, which you can download in full in PDF form. (Did I mention it’s free?)

    When it comes to chronic lifestyle diseases, wrote Dr. Williams, “Instead of preventing chronic lifestyle diseases, we [doctors] manage. Never cure, just mitigate. Why? Because of finance, culture, habit, and tradition.” There are many of us, though, who “envision a world where trillions of dollars are not spent on medical care that should never have been necessary, but rather on infrastructure, environment, education, and advancing science. For this reason, comes The International Journal of Disease Reversal and Prevention (IJDRP).” After all, wrote the journal’s co-founder, “Without data, you’re just another person with an opinion.”

    To give you a taste of the journal: How about pitting plants against one of the most inflammatory diseases out there—lupus, an autoimmune disease in which your body can start attacking your DNA? Kidney inflammation is a common consequence, and even with our armamentarium of immunosuppressant drugs and steroids, lupus-induced kidney inflammation can lead to end-stage renal disease, which means dialysis, and even death. That is, unless you pack your diet with some of the most anti-inflammatory foods out there and your kidney function improves so much you no longer need dialysis or a kidney transplant. Another similar case was presented with a resolution in symptoms and normal kidney function, unless the patient deviated from the diet and his symptoms then reappeared.

    As I discuss in my video Anti-Inflammatory Diet for Lupus, even just cutting out animal products can make a difference. Researchers randomized people to remove meat, eggs, and dairy from their diets without significantly increasing fruit and vegetable intake and found that doing just that can lower C-reactive protein levels by nearly a third within eight weeks, as you can see below and at 2:21 in my video. (Our C-reactive protein level is a sensitive indicator of whole-body inflammation.)

    But with lupus, the researchers didn’t mess around. Each day, the study subjects were to eat a pound of leafy greens and cruciferous vegetables like kale, fruits like berries, and lots of chia or flax, and drink a gallon of water. We’re talking about a green smoothie diet to extinguish lupus flares. (Note, though, that if your kidneys are already compromised, this should be done under physician supervision so they can monitor your electrolytes like potassium and make sure you don’t get overloaded with fluid.) Bottom line? With such remarkable improvements due to dietary changes alone, the hope is that researchers will take up the mantle and formally put it to the test. 

    Reversals of autoimmune inflammatory skin disease can be particularly striking visually. A woman with a 35-year history of psoriasis that had been unsuccessfully managed for 19 years with drugs suffered from other autoimmune conditions, including Sjogren’s syndrome. She was put on an extraordinarily healthy diet packed with greens and other vegetables, fruits, nuts, seeds, avocados, and some whole grains, and boom! Within one year, she went from 40 percent of her entire body surface area inflamed and affected down to 0 percent, completely clear, and, as a bonus, her Sjogren’s symptoms resolved, too, while helping to normalize her weight and cholesterol. You can see before and after photos below and at 3:39 in my video. 

    I think I only have one other video on lupus: Fighting Lupus with Turmeric: Good as Gold. It’s not for lack of trying, though. There just hasn’t been much research out there.

    I talk about another autoimmune disease, type 1 diabetes, in Type 1 Diabetes Treatment: A Plant-Based Diet.

    To read and subscribe—for free—to The International Journal of Disease Reversal and Prevention, visit www.IJDRP.org.



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  • What’s the Best Weight-Loss and Disease-Prevention Diet? 

    What’s the Best Weight-Loss and Disease-Prevention Diet? 

    The most effective diet for weight loss may also be the most healthful.

    Why are vegetarian diets so effective in preventing and treating diabetes? Maybe it is because of the weight loss. As I discuss in my video The Best Diet for Weight Loss and Disease Prevention, those eating more plant-based tend to be significantly slimmer. That isn’t based on looking at a cross-section of the population either. You can perform an interventional trial and put it to the test in a randomized, controlled community-based trial of a whole food, plant-based diet.

    “The key difference between this trial [of plant-based nutrition] and other approaches to weight loss was that participants were informed to eat the WFPB [whole food, plant-based] diet ad libitum and to focus efforts on diet, rather than increasing exercise.” Ad libitum means they could eat as much as they want; there was no calorie counting or portion control. They just ate. It was about improving the quality of the food rather than restricting the quantity of food. In the study, the researchers had participants focus just on a diet rather than exercising more exercise because they wanted to isolate the effects of eating more healthfully.

    So, what happened? At the start of the study, the participants were, on average, obese at nearly 210 pounds (95 kg) with an average height of about 5’5” (165 cm). Three months into the trial, they were down about 18 pounds (8 kg)—without portion restrictions and eating all the healthy foods they wanted. At six months in, they were closer to 26 pounds (12 kg) lighter. You know how these weight-loss trials usually go, though. However, this wasn’t an institutional study where the participants were locked up and fed. In this trial, no meals were provided. The researchers just informed them about the benefits of plant-based eating and encouraged them to eat that way on their own, with their own families, and in their own homes, in their own communities. What you typically see in these “free-living” studies is weight loss at six months, with the weight creeping back or even getting worse by the end of a year. But, in this study, the participants were able to maintain that weight loss all year, as you can see below and at 1:57 in my video.

    What’s more, their cholesterol got better, too, but the claim to fame is that they “achieved greater weight loss at 6 and 12 months than any other trial that does not limit energy [caloric] intake or mandate regular exercise.” That’s worth repeating. A whole food, plant-based diet achieved the greatest weight loss ever recorded at 6 and 12 months compared to any other such intervention published in the medical literature. Now, obviously, with very low-calorie starvation diets, you can drop down to any weight. “However, medically supervised liquid ‘meal replacements’ are not intended for ongoing use”—obviously, they’re just short-term fixes—“and are associated with ‘high costs, high attrition rates, and a high probability of regaining 50% or more of lost weight in 1 to 2 years.’” In contrast, the whole point of whole food, plant-based nutrition is to maximize long-term health and longevity.

    What about low-carb diets? “Studies on the effects of low-carbohydrate diets have shown higher rates of all-cause mortality”—meaning a shorter lifespan—“decreased peripheral flow-mediated dilation [artery function], worsening of coronary artery disease, and increased rates of constipation, headache, halitosis [bad breath], muscle cramps, general weakness, and rash.”

    The point of weight loss is not to fit into a smaller casket. A whole food, plant-based diet is more effective than low-carb diets for weight loss and has the bonus of having all good side effects, such as decreasing the risk of diabetes beyond just weight loss.

    “The lower risk of type 2 diabetes among vegetarians may be explained in part by improved weight status (i.e., lower BMI). However, the lower risk also may be explained by higher amounts of ingested dietary fiber and plant protein, the absence of meat- and egg-derived protein and heme iron, and a lower intake of saturated fat. Most studies report the lowest risk of type 2 diabetes among individuals who adhere to vegan diets. This may be explained by the fact that vegans, in contrast to ovo- and lacto-ovo-vegetarians, do not ingest eggs. Two separate meta-analyses linked egg consumption with a higher risk of type 2 diabetes.”

    Maybe it’s eating lower on the food chain, thereby avoiding the highest levels of persistent organic pollutants, like dioxins, PCBs, and DDT in animal products. Those have been implicated as a diabetes risk factor. Or maybe it has to do with the gut microbiome. With all that fiber in a plant-based diet, it’s no surprise there would be fewer disease-causing bugs and more protective gut flora, which can lead to less inflammation throughout the body that “may be the key feature linking the vegan gut microbiota with protective health effects”—including the metabolic dysfunction you can see in type 2 diabetes.

    The multiplicity of benefits from eating plant-based can help with compliance and family buy-in. “Whereas a household that includes people who do not have diabetes may be unlikely to enthusiastically follow a ‘diabetic diet,’ a low-fat plant-based approach is not disease-specific and has been shown to improve other chronic conditions. While the patient [with diabetes] will likely see improvement in A1C [blood sugar control], a spouse suffering from constipation or high blood pressure may also see improvements, as may children with weight issues,” if you make healthy eating a family affair.

    This is just a taste of my New York Times best-selling book, How Not to Diet. (As with all of my books, all proceeds I received went to charity.) Watch the book trailer. You may also be interested in its companion, The How Not to Diet Cookbook.

    Check out my hour-long Evidence-Based Weight Loss lecture for more. 



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  • Diet, health and the environment

    Diet, health and the environment

    How can dietitians support eating practices that improve diet quality and reduce environmental impacts? In this episode with Principal Research Scientist Dr Brad Ridoutt from CSIRO, we dive into the latest research that unpacks the impact of diet on the environment – in particular, the overconsumption of food and drinks. Dr Ridoutt shares practical tips for dietitians to help their clients minimise food waste through eating in line with dietary guidelines, getting creative with leftovers and storing food safely. ​

    Hosted by Brooke Delfino

    Biography

    Dr Brad Ridoutt is a Principal Research Scientist with Australia’s national science agency – The Commonwealth Scientific and Industrial Research Organisation (CSIRO). His expertise is in life cycle sustainability assessment in the agriculture and food sectors which is used to address strategic challenges in relation to climate change, water scarcity, sustainable food systems, and sustainable diets. Dr Ridoutt is engaged in a range of international processes relating to the standardization of sustainability assessment and environmental labeling. His research is creating the main evidence base concerning the environmental impacts of dietary habits in Australia.

    In this episode, we discuss:

    • Factors to consider when thinking about the environmental impact of what Australians eat​

    • Why portion guidance is key for health and the environment

    • Strategies for reducing food waste, as outlined in the Australian Dietary Guidelines (2013)

    Additional resources

    • Click here to read the Australian Dietary Guidelines (referenced in this episode – Appendix G, page 130)

    • Click here to watch our recent webinar Empowering balanced meals with no food waste

    Supported by 

    The content, products and/or services referred to in this podcast are intended for Health Care Professionals only and are not, and are not intended to be, medical advice, which should be tailored to your individual circumstances. The content is for your information only, and we advise that you exercise your own judgement before deciding to use the information provided. Professional medical advice should be obtained before taking action. The reference to particular products and/or services in this episode does not constitute any form of endorsement. Please see  here  for terms and conditions.

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  • Low-Carb, High-Fat Diet May Help Weight Loss, But Study Says It Raises Diabetes Risk

    Low-Carb, High-Fat Diet May Help Weight Loss, But Study Says It Raises Diabetes Risk

    Cutting down on carbohydrates and increasing fat intake is a popular weight loss strategy for many. However, researchers now say that in the long run, it may raise the risk of type 2 diabetes.

    A recent study published in the journal Diabetes & Metabolic Syndrome: Clinical Research & Reviews, which followed around 40,000 participants in Melbourne, Australia, found that a low-carb, high-fat diet is linked to a 20% increased risk of developing type 2 diabetes.

    Increased carbohydrate intake is known to raise diabetes risk. Earlier studies have focused on examining how a low carbohydrate diet could be used in managing or remission of type 2 diabetes. Studies have also shown that low-carbohydrate eating patterns could be effective for quick weight loss.

    However, the long-term effects of a low-carb diet on the risk of developing diabetes were not known. The latest findings suggest that while low-carb diets may aid in diabetes management, they might be ineffective in preventing the disease.

    “Studies to date have only focused on examining low carbohydrate for managing and/or remission of type 2 diabetes. Instead, this study reveals that low carbohydrate diet intake might increase the long-term risk of type 2 diabetes through obesity, potentially through increased eating of fats and foods low in fiber. Our study also highlights the need to look at the quality of carbohydrates, proteins and fats,” said Professor de Courten, a researcher of the study in a news release.

    The study was conducted on participants aged 40–69, who were part of the Melbourne Collaborative Cohort Study (MCCS) between 1990 and 1994. Researchers analyzed the percentage of carbohydrates in their diets using a Low Carbohydrate Score (LCD) and estimated the risk of developing type 2 diabetes later in life. A higher score indicated a lower percentage of carbohydrates contributing to energy intake. The health of participants was reviewed during two periods: 1995–1998 and 2003–2007.

    Participants whose diets consisted of 38% carbohydrates had a 20% higher risk of developing type 2 diabetes compared to those with 55% carbohydrates in their diet. The increased risk is attributed to a higher incidence of obesity, resulting from high-fat and low-fiber content in the diet.

    Based on their findings, researchers suggest that there should be an adequate review of dietary approaches for those wanting to lose weight and avoid diabetes.

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  • Diabetic Remission Possible Through Soups And Shakes Diet, Says Study

    Diabetic Remission Possible Through Soups And Shakes Diet, Says Study

    Diabetes is considered a lifelong progressive condition, but a study gives hope to millions of people struggling with it as researchers say diabetic remission is possible through a simple dietary intervention.

    A patient is considered to be in diabetic remission when their blood sugar drops below the diabetic threshold levels and remains there for at least three months, without any glucose-lowering medications. Diabetic remission does not mean that the patients will not have high blood sugar levels later in life, but will have no symptoms and complications from the condition.

    A recent study led by a team of researchers from the NHS, U.K. found that a weight loss diet strategy termed “soups and shakes diet” that involves the use of nutritionally formulated products such as soups, shakes, and bars could lead to remission of type 2 diabetes.

    The research team came across the benefits after examining participants of the NHS Type 2 Diabetes Path to Remission (T2DR) program, a 12-month behavioral intervention program for weight loss. The program included an initial 3-month period of total diet replacement during which the participants had nutritionally formulated products such as soups, shakes, and bars with a total daily calorie intake of 800 to 900 kcal.

    Out of 7,540 people referred to the T2DR, 1,740 individuals began total diet replacement before January 2022 and completed 12 months, with an average weight loss of 8.3% or 9.4 kg.

    Among a subgroup of 710 participants who started the program before January 2022 and had two HbA1c measurements recorded, the diabetes remission rate was 27%, with a mean weight loss of 13.4%. For the 945 participants who completed the program and had two HbA1c measurements recorded, the average weight loss was 10.3 kg, and their remission rate was 32%.

    “These latest findings add to the real-world evidence that the NHS England Type 2 Diabetes Path to Remission Program can help thousands of people living with type 2 diabetes on their weight loss and remission journey, which we know is tough and having support is critical. We hope to see even more people benefiting in years to come and an increase in referrals to the program especially for people recently diagnosed with type 2 diabetes and in younger people where the impact of type 2 diabetes and remission from it is greatest,” said Dr Elizabeth Robertson, Director of Research at Diabetes UK.

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  • Cutting Out This Item From Your Diet Could Reverse Aging, New Study Finds

    Cutting Out This Item From Your Diet Could Reverse Aging, New Study Finds

    Your health isn’t solely influenced by what you eat but also by what you cut off from your diet. Researchers have now identified a specific item in your daily diet that, when reduced, could potentially reverse the signs of aging.

    Fruits, veggies, and a diet rich in vitamins and minerals are all essential for healthy aging. However, a recent study identified that even when people ate healthy diets, each gram of added sugar could increase their biological age.

    The study published in Jama Network Open examined the link between added sugar and epigenetic aging, which assesses an individual’s aging through DNA methylation patterns. The findings revealed that cutting back on sugar had a profound effect, potentially reversing biological aging at the cellular level.

    “We knew that high levels of added sugars are linked to worsened metabolic health and early disease, possibly more than any other dietary factor. Now we know that accelerated epigenetic aging is underlying this relationship, and this is likely one of many ways that excessive sugar intake limits healthy longevity,” said study co-senior author Elissa Epel in a news release.

    Co-senior author Barbara Laraia said, “Given that epigenetic patterns appear to be reversible, it may be that eliminating 10 grams of added sugar per day is akin to turning back the biological clock by 2.4 months, if sustained over time. Focusing on foods that are high in key nutrients and low in added sugars may be a new way to help motivate people to eat well for longevity.”

    The study examined dietary records of 342 Black and white women with a mean age of 39 years in Northern California. To understand their epigenetic scores, they assessed the saliva samples of the participants, which were then compared against the dietary records.

    The researchers also compared the diet scores of the participants against a Mediterranean-style diet rich in anti-inflammatory and antioxidant foods and a diet linked to reduced risk for chronic disease.

    Finally, they evaluated the diets using the “Epigenetic Nutrient Index (ENI),” which measured nutrients linked to anti-oxidative or anti-inflammatory processes and DNA maintenance and repair. The results suggest that adherence to all diets rich in Vitamins A, C, B12, and E, folate, selenium, magnesium, dietary fiber, and isoflavones was associated with a lower epigenetic age. However, the strongest association was seen with the Mediterranean diet.

    The researchers came across a key finding: consuming foods with added sugar was linked to accelerated biological aging, even if the rest of the diet was healthy.

    “The diets we examined align with existing recommendations for preventing disease and promoting health, and they highlight the potency of antioxidant and anti-inflammatory nutrients in particular. From a lifestyle medicine standpoint, it is empowering to see how heeding these recommendations may promote a younger cellular age relative to chronological age,” said Dorothy Chiu, the first author of the study.

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