Researchers have reported on the effect of diet after 80 years on longevity

Scientists have found that the relationship between a vegetarian diet and longevity may depend not so much on the type of diet, but on a person's age and physical condition. The study showed that people over the age of 80 who completely gave up meat were less likely to become long—lived - however, the effect was observed only among the elderly with insufficient body weight. This was reported on February 26 in the journal Science Daily.

The work is based on data from more than 5,000 participants in the Chinese long-term Healthy Longevity study, who were followed for two decades. By 2018, scientists found that among the elderly who did not consume meat, the proportion of those who lived to be 100 years old was lower compared to meat eaters.

At the same time, the researchers emphasize that the results do not refute the benefits of plant-based diets. Previously, such eating patterns have been repeatedly linked to a reduced risk of cardiovascular disease, type 2 diabetes, and obesity. However, after 80 years of age, the body's priorities change — the key task is not the prevention of chronic diseases, but the preservation of muscle mass, weight and physical stability.

With age, appetite decreases, bone density decreases and muscle loss accelerates, which increases the risk of exhaustion. That is why older people need more easily digestible protein and a number of trace elements. The study also showed that weight turned out to be a key factor: among the elderly with a normal body weight, there were no differences between the types of nutrition. This confirms the so-called "obesity paradox" in old age, when a small excess of weight may be associated with better survival.

The authors emphasize that the work is observational in nature and does not prove a cause-and-effect relationship. The main conclusion is that dietary recommendations should change with age: in very old age, sufficient intake of protein, vitamins B12 and D, as well as calcium becomes more important than strict adherence to a certain diet.

On April 7, nutritionist Galina Leontieva listed the pros and cons of vegetarianism. According to the expert, such a diet reduces the risk of heart disease, but at the same time it can lead to vitamin deficiency. She stressed that due to the rejection of animal products, there may be a shortage of proteins, iron and vitamin B12. Leontieva recommended paying attention to the right combination of plant products so that the body receives a full set of essential amino acids.

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