Plant-Based Diets Linked to Longevity in New Research

Recent studies suggest that whole‑food, plant‑based eating patterns may slow biological ageing and improve health markers. An eight‑week trial with identical twins on a vegan diet showed significant reductions in DNA‑methylation age acceleration and improvements in inflammation, heart, liver, hormone and metabolic indicators. The researchers noted that some benefits could be related to greater weight loss among the vegan participants and called for longer‑term studies.

The findings add to a growing body of evidence that plant‑centric diets, including the flexitarian approach promoted by dietitian Dawn Jackson Blatner, are associated with lower risks of cardiovascular disease, type 2 diabetes, cancer and overall mortality. In India, advocates argue that returning to traditional, less‑processed plant foods aligns with the flexitarian principles and could help address diet‑related health issues.