Healthy eating in Midlife coupled with general healthy aging

Maintaining a healthy diet rich in vegetable foods, with a low to moderate intake of healthy food based on animals and a lower intake of ultra-processed foods, is coupled with a greater chance of healthy aging-defined as reaching age 70 years of large chronic diseases and a new study of high-hearted health care, according to a new therapy of the high health care of the high health care of the high-sized health care of a high-rowing of the Health of Health of the Health of the Health of the Health of the Health Care, Monstreal.

The study is one of the first to investigate multiple dietary patterns in the midlife in relation to overall healthy aging.

“Studies have previously investigated diet patterns in the context of specific diseases or how long people live. Our demands a versatile vision and asks, how does diet influence the ability of people to live independently and enjoy a good quality of life as they get older?” Said co-corresponding author Frank Hu, Fredrick J. Stare Professor of Nutrition and Epidemiology and chairman of the Department of Nutrition at the Harvard Chan School.

The study is published in Nature Medicine.

The researchers used data from the health study of the nurses and the follow-up study for health workers to examine the midlife diets and the final health results of more than 105,000 women and men over the course of 30 years.

Participants Regularly Completed Dietary QuestionNaires, which the Researchers Scored on How Well Participants Adhered to Eight Healthy Dietary Patterns: The Alternative Healthy Eating Index (AHEI), The alternative Meditaches TOASH STOPSION, The Dietary, The Dietary, The Dietary, The Dietary, The Dietary, The Dietary, The Dietary, The Dietary, The Dietary, The Dietary, The Dietary, The Dietary, The Dietary, The Dietary, The Dietary, The Dietary, Dietary, The Mediterranean-Dash Intervention for Neurodegenerative Delay (Mind), The Healthful Plant-Based Diet (HPDI), The Planetary Health Diet Index (PhDI), the Empirical Inflammatory Diet (Edip) and the Empirical Food Index for Hyperinsulinem).

Each of these diets emphasizes a high intake of fruit, vegetables, full grains, unsaturated fats, nuts and legumes, and some also include a low to moderate intake of healthy foods such as fish and certain dairy products.

The researchers also assessed the intake of the participants of the participants of ultra-processed foods, which are industrially manufactured, which often contain artificial ingredients, added sugars, sodium and unhealthy fats.

The study showed that 9,771 participants – 9.3% of the research population – healthy. Compliance with one of the healthy dietary patterns was linked to general healthy aging and its individual domains, including cognitive, physical and mental health.

The leading healthy diet was the Ahei, which was developed to prevent chronic diseases. Participants in the highest quintile of the AHEI score had an 86% greater chance of becoming a healthy parent after 70 years and a 2.2-fold higher probability of healthy aging after 75 years compared to those in the lowest quintile of the Ahei score.

The Ahei diet reflects a diet that is rich in fruit, vegetables, full grains, nuts, legumes and healthy fats and little red and processed meat, sugar-sweet drinks, sodium and refined grains. Another leading diet for healthy aging was the PhD students, which regards both human and environmental health by emphasizing vegetable food and minimizing animal -based foods.

Higher intake of ultra-processed foods, in particular processed meat and sugary and diet drinks, was associated with lower opportunities for healthy aging.

“As remain active and independent is a priority for both individuals and public health, research into healthy aging is essential,” says co-corresponding author Marta Guasch-Ferré, university teacher at the Department of Public Health at the University of Copenhagen and Deputy Conjunct Tocentent.

“Our findings suggest that food patterns that are rich in vegetable foods, with moderate absorption of healthy foods on litters, can promote overall healthy aging and help shape future food guidelines.”

“Our findings also show that there is no one-size-fits-all diet. Healthy diets can be adapted to meet individual needs and preferences,” called the main author Anne-Julie Tessier, university teacher at the Nutrition department at the University of Montreal, researcher at Harvard Heartstitute and Visiting.

The study had some limitations, in particular that the research population was exclusively composed of health workers. The researchers noted that replicating the study between populations with different socio -economic statuses and ancestors would offer further insights into the generalization of the findings.

Other co-authors from Harvard Chan were Fenglei Wang, Heather Eliass, Jorge Chavarro, Jun Li, Liming Liang, Walter Willett, Qi Sun and Meir Stampfer.