University of Sydney study links diet to lower biological age

A study conducted by researchers at the University of Sydney has found that dietary changes over just four weeks can be associated with a reduction in estimated biological age among older adults. The research, published in the journal ‘Aging Cell’, analyzed data from 104 participants aged between 65 and 75.

Participants were divided into four groups following different nutritional patterns. The most significant results were observed in the group following a low-fat, high-carbohydrate diet that included a mix of plant and animal sources. This group saw a biological age reduction of approximately 3.5 to 4.1 years compared to those on a high-fat diet. The carbohydrates consumed were primarily from whole, minimally processed, and fiber-rich foods rather than sugars or refined white bread.

Researchers used the ‘KDM’ method to calculate biological age based on indicators such as blood pressure, blood sugar, cholesterol, insulin, inflammation, waist circumference, and body mass index. While the findings suggest the body can respond quickly to nutritional shifts, researchers emphasized that this does not mean the aging process is reversed, nor does it guarantee a reduction in age-related disease risks. Further long-term studies are required to verify these health impacts.