Studies Link High-Quality Carbs, Flavonoids, Fermented Foods to Longevity

Recent studies highlight the significant role of diet in promoting longevity and healthy aging. Research from the Nurses' Health Study indicates that consuming high-quality carbohydrates and dietary fiber in midlife correlates with better cognitive health and fewer chronic diseases in older age. Complementing this, a Queens University Belfast study found that a diverse intake of flavonoid-rich foods like dark chocolate and tea can help reduce the risk of diseases such as cancer, heart disease, and type-2 diabetes. Additionally, veterinary epidemiologist Stephanie Venn-Watson discovered a new essential fatty acid, C15:0, linked to longevity, which she obtains from grass-fed dairy products and pairs with a high-fiber diet. Furthermore, fermented carbohydrate-rich foods like sourdough bread were identified as beneficial for gut health and longevity due to their positive impact on the microbiome, supported by experts emphasizing its nutrient content and association with longer-living populations. Together, these findings underscore the importance of incorporating a variety of nutrient-rich, fiber-heavy, and fermented foods into the diet to support long-term health and lifespan.