According to a recent study, a diet devoid of animal products can quickly reduce the rates of biological aging. The brief alteration in diet is beneficial for the heart, liver, hormonal, and inflammatory systems.
The study, which was headed by researchers from Stanford University School of Medicine, examined the rate of DNA methylation, a type of reversible genetic alteration that is frequently used as a gauge for how rapidly the body ages.
Of twenty-one pairs of identical twins, one twin each pair followed an eight-week vegan diet while the other twin’s diet consisted of meat and dairy products. Following that, estimates of biological age decreased for people following a vegan diet.
The researchers state in their published publication that “this study suggests that a short-term vegan diet is associated with epigenetic age benefits and reduced calorie intake.”
“The use of epigenetic biomarker proxies (EBPs) highlights their potential for assessing dietary impacts and facilitating personalized nutrition strategies for healthy aging.”
The tissues comprising the hormonal, inflammatory, and metabolic systems, as well as the heart and liver, showed comparatively reduced biological aging, indicating that the body wasn’t aging as quickly when following a vegan diet.
One egg, one and a half servings of dairy, and 170-225 grams of meat were included in the non-vegan diet each day. Both diets were deemed healthy since the participants in both groups followed a plan of eating prepared meals for the first four weeks and then cooked their own meals for the remaining four weeks, following the advise of a nutritionist.
It is challenging to rule out the impact of calorie restriction or weight reduction on observed biological aging because, in addition to the variations in DNA markers, vegans shed two kg more on average than omnivores.
There are a few things to keep in mind: the study only included a limited sample size, and it doesn’t account for the possibility of vitamin deficiencies over the long run associated with a plant-based diet. The Vogt Foundation, which funds initiatives to save animals and promote plant-based products, and Beyond Meat, a firm that makes plant-based substitutes for meat, also contributed to the funding of this particular study.
Even the researchers acknowledge that there is still much to learn about the connection between dietary variations and biological aging. There is currently no proof that vegans live longer.
Nevertheless, it’s an intriguing look at how fast dietary adjustments can have a beneficial effect on the body. The study builds on a similar investigation conducted the previous year, which suggested that a vegan diet for eight weeks may improve cardiovascular health.
“Future research should explore the long‑term effects of vegan diets on epigenetic health and overall wellbeing, considering the importance of proper nutrient supplementation,” the investigators wrote.
The research has been published in BMC Medicine.
