A research team from the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts University in Boston analysed dietary data from 457 participants in the New England Centenarian Study (NECS) relating to eating patterns within families. The researchers focused on the children of people who had lived to the age of 100.
Compared with other older adults, members of centenarian families had healthier diets. The research found higher consumption of fruit, vegetables, plant protein and long-chain omega-3 fatty acids, as well as lower intakes of added sodium and added sugars.
At the same time, these families continued to have low intakes of whole grains, pulses, nuts and soya. The study's authors said these shortfalls may represent missed opportunities to support muscular, cardiometabolic and cognitive health.
Education as an Important Factor
Even in families with a higher prevalence of longevity, dietary shortfalls reflected nationwide trends and were also associated with age and sex. Older participants consumed more red and processed meat, added sugars and sodium, while women reported higher vegetable intake.
Education was the most consistent factor associated with diet quality, outweighing familial longevity status. The study was published in May in The Journal of Nutrition, Health and Ageing.
