Eating a healthy diet in later life could slow the development of multiple chronic diseases, according to researchers in Sweden. A study from the Karolinska Institutet followed 2,400 adults aged 60 and over for 15 years, tracking their dietary habits and the accumulation of chronic conditions.
The study, published in Nature Aging, examined four dietary patterns. Three were considered healthy, focusing on vegetables, fruit, whole grains, nuts, legumes and unsaturated fats, while limiting sweets, red meat, processed meat and butter or margarine. The fourth was a pro-inflammatory diet high in red and processed meat, refined grains and sweetened beverages, with lower intake of vegetables, tea and coffee.
Long-term adherence to healthy dietary patterns, particularly the Alternate Mediterranean Diet (AMED), the AHEI and the MIND diet, was linked to a slower accumulation of chronic diseases in older adults. This applied to cardiovascular disease and dementia, but not to conditions related to muscles and bones. Conversely, those who followed the pro-inflammatory diet saw an increased risk of chronic disease.
Co-first author Adrián Carballo-Casla, a postdoctoral researcher at the Aging Research Centre at Karolinska Institutet, said: “Our results show how important diet is in influencing the development of multimorbidity in ageing populations.” The protective effects of a healthy diet may be explained by reduced inflammation, a key factor in age-related diseases.
The researchers now plan to identify which dietary recommendations have the greatest impact on longevity and which groups of older adults might benefit most, based on age, gender, psychosocial background and existing chronic conditions.
