Low-protein, amino acid-supplemented ‘longevity diet’ linked to longer healthy lifespan, lower fat mass and frailty risk, and better metabolic health
A new USC study published in Cell Metabolism found that a plant- and fish-based, low-protein diet supplemented with methionine increased healthy lifespan and decreased frailty and fat mass in mice. Analysis of existing human data also supported the health advantages of a more plant-focused diet, suggesting a 'longevity diet' that is largely vegan or vegetarian with fish, providing sufficient essential amino acids.
Why it matters
This research offers new insights into dietary strategies for promoting longevity and reducing age-related health issues like frailty and metabolic diseases, potentially influencing public health recommendations and individual dietary choices for healthier aging.
Animals fed the Mediterranean-inspired diet showed improved cardiometabolic markers. Additional human data analysis supports health advantages of eating less protein from animals and supplementing essential amino acids
The article reports on scientific research findings in a neutral and objective manner, presenting the study's methodology and conclusions without bias.
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