Vegan diet linked to reduced inflammation and slower aging

A study published in the journal MedComm suggests that adopting a vegan diet for just one month can lead to measurable changes in gene activity, potentially reducing inflammation and slowing biological aging.

Researchers at the University of California San Diego conducted a study involving 48 healthy adults divided into two groups. One group followed a vegan diet for four weeks, while the control group consumed a diet rich in meat. Both groups received similar caloric intake to ensure results were driven by food composition rather than calorie reduction.

By analyzing over 800,000 sites of DNA methylation, the team found that the vegan group showed epigenetic responses consistent with a less inflammatory immune system. Jerome Mertens, an associate professor of neuroscience, noted that the epigenome responded within just four weeks, demonstrating how human biology can be sensitive to daily dietary decisions.