A recent study published in Nature Communications indicates that various healthy dietary patterns may slow biological aging, suggesting flexibility in dietary choices for healthy aging. Researchers from DZNE found that Mediterranean, Nordic, and plant-based diets, among others, were all linked to this effect, assessed through DNA changes related to aging.
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The study analyzed blood samples and dietary information from approximately 7,500 participants, starting with data from 6,470 individuals in the Rhineland Study conducted in Bonn and confirming findings with an additional 1,034 participants from the EPIC-Potsdam Study.
Rather than assigning each participant to a single diet, researchers evaluated individual eating habits against the recommendations of ten different dietary patterns, including the DASH diet, designed to reduce blood pressure. Juliana Tavares, a doctoral researcher at DZNE and the study's lead author, noted that people often ranked differently across the various diets, suggesting that few participants adhered to all standards of healthy eating simultaneously.
Despite these variations, higher healthy eating scores correlated with slower biological aging for all dietary patterns studied. Prof. Monique Breteler, Director of Population Health Sciences at DZNE, emphasized the absence of a single ideal diet, highlighting that diverse eating habits can still promote healthier aging while accommodating personal and cultural preferences.
The study observed that the strongest dietary association with slower aging was among smokers, who, despite not eating healthier than nonsmokers, appeared to gain more significant health benefits from improved dietary choices.
To measure biological aging, researchers focused on DNA methylation patterns—chemical modifications that change over time and can indicate aging at the molecular level. Using advanced technology, the study examined around 850,000 DNA sites, revealing common biological pathways across different diets. More than 70% of the affected pathways involved critical processes such as cell structure, signaling, and metabolism.
While the impact of dietary changes on aging is measurable, the research does not establish causation. Breteler framed the findings within a broader preventive context, stating that healthier diets can help mitigate risks of age-related diseases, including dementia and cardiovascular disorders.
The study also identified unique pathways associated with specific diets, which could inform future targeted dietary recommendations. Overall, the conclusion emphasizes that a variety of healthy eating patterns can contribute positively to health and longevity without requiring dietary perfection.