Optimal dietary patterns for healthy aging.
Level 3 - non-randomized controlled study
Prospective cohort study with up to 30 years of follow-up.
PubMed 40128348 · doi:10.1038/s41591-025-03570-5
What was done
Researchers analyzed longitudinal questionnaire data from 105,015 participants (66% women, mean baseline age 53 years) in the Nurses' Health Study and Health Professionals Follow-Up Study followed from 1986 to 2016. They evaluated the association between adherence to eight dietary patterns, ultraprocessed food intake, and healthy aging—defined as surviving to age 70 free of major chronic diseases with preserved cognitive, physical, and mental health.
What was found
After up to 30 years of follow-up, 9,771 participants (9.3%) met healthy aging criteria. Higher adherence to all tested dietary patterns was associated with higher odds of healthy aging. Odds ratios comparing the highest to lowest quintile ranged from 1.45 (95% CI 1.35–1.57) for a healthful plant-based diet to 1.86 (95% CI 1.71–2.01) for the Alternative Healthy Eating Index (AHEI). Shifting the healthy aging cutoff to 75 years increased the AHEI odds ratio to 2.24 (95% CI 2.01–2.50). Intakes of fruits, vegetables, whole grains, unsaturated fats, nuts, legumes, and low-fat dairy were positively associated with healthy aging, whereas trans fats, sodium, sugary beverages, and red/processed meats showed inverse associations.
Why it matters
This study demonstrates that long-term adherence to plant-rich dietary patterns with moderate healthy animal foods is prospectively linked to multi-domain healthy aging beyond single-disease prevention.
Limits
The study is observational and susceptible to residual confounding. Dietary intake was self-reported via questionnaires, introducing potential measurement error. The study population consists exclusively of US health professionals, which may limit generalizability to broader socioeconomic and demographic groups.
Cited by
- supports In a 30-year follow-up study of 105,000 people, only 9% reached elderly age past 70 in healthy status, and those 9% predominantly consumed plant-based foods, a Mediterranean diet, and small amounts of red meat.