Summary: A new study suggests that eating more plant-based foods rich in natural compounds called methyl adaptogens, like turmeric, berries, garlic, and green tea, may slow the body’s biological aging process. Researchers analyzed DNA methylation, a cellular marker of aging, in men aged 50 to 72 who followed a nutrient-rich, plant-forward lifestyle.
Those who consumed more methyl adaptogen foods showed significantly greater reductions in epigenetic age, even after adjusting for weight changes and starting biological age. These results reinforce the idea that specific dietary choices can meaningfully impact how we age at the molecular level.
Key Facts:
- Epigenetic Aging: Measured through DNA methylation, epigenetic age reflects biological, not chronological, aging.
- Methyl Adaptogens: Foods like garlic, green tea, turmeric, and berries were linked to slower cellular aging.
- Lasting Effects: Benefits remained significant even after accounting for weight and initial age differences.
Source: Impact Journals
A new research paper was published in Aging, titled “Dietary associations with reduced epigenetic age: a secondary data analysis of the methylation diet and lifestyle study.”
In this study, researchers led by first author Jamie L. Villanueva from the University of Washington and the National University of Natural Medicine, along with corresponding author Ryan Bradley from the National University of Natural Medicine and University of California, investigated how diet influences epigenetic aging.
They found that certain plant-based foods containing natural compounds called methyl adaptogens were associated with a decrease in epigenetic age. This effect was measured using DNA methylation, a marker that reflects how the body ages at the cellular level. The findings suggest that targeted food choices may help slow the aging process.
Epigenetic age refers to how old a person’s cells appear biologically, rather than their actual age in years. DNA methylation patterns, which are chemical tags on DNA, can indicate whether someone is aging faster or slower than expected.
For this study, researchers used Horvath’s epigenetic clock, a widely accepted tool, to measure changes in epigenetic age.
The analysis included healthy men aged 50 to 72 who had previously completed an eight-week program featuring a plant-based, nutrient-rich diet, along with guidance on exercise, sleep, and stress management.
Researchers focused on individual dietary differences to understand why some participants experienced greater improvements in epigenetic age than others.
The study found that those who ate higher amounts of methyl adaptogen foods—including turmeric, rosemary, garlic, berries, green tea, and oolong tea—experienced greater reductions in epigenetic age.
These benefits remained significant even after accounting for weight changes and participants’ starting epigenetic age, suggesting that the foods themselves had a direct impact on aging markers.
“In hierarchical linear regression, foods investigated as polyphenolic modulators of DNA methylation (green tea, oolong tea, turmeric, rosemary, garlic, berries) categorized in the original study as methyl adaptogens showed significant linear associations with epigenetic age change (B = -1.21, CI = [-2.80, -0.08]), after controlling for baseline epigenetic age acceleration and weight changes.”
The natural compounds in methyl adaptogen foods are known to influence how genes behave by affecting DNA methylation. Previous studies have shown that these compounds may support healthy aging and help lower the risk of conditions such as heart disease and cognitive decline.
While this study involved a relatively small group of middle-aged men, it adds knowledge to growing global research showing that diets rich in polyphenols—found in vegetables, fruits, and teas—are associated with slower aging. These findings support earlier results from studies on Mediterranean and traditional Japanese diets, both known for their health benefits.
Future research should include larger and more diverse populations and use updated epigenetic aging tools to confirm these results. Based on current evidence, this study highlights a practical, food-based strategy that may help reduce epigenetic aging and support long-term health.
About this diet and aging research news
Author: Ryan Braithwaite
Source: Impact Journals
Contact: Ryan Braithwaite – Impact Journals
Image: The image is credited to Neuroscience News
Original Research: Open access.
“Dietary associations with reduced epigenetic age: a secondary data analysis of the methylation diet and lifestyle study” by Ryan Bradley et al. Aging
Abstract
Dietary associations with reduced epigenetic age: a secondary data analysis of the methylation diet and lifestyle study
Background: Aging is the primary risk factor for developing non-communicable chronic diseases, necessitating interventions targeting the aging process. Outcome measures of biological aging used in these interventions are mathematical algorithms applied to DNA methylation patterns, known as epigenetic clocks.
The Methylation Diet and Lifestyle study was a pilot randomized controlled trial of a diet and lifestyle intervention that utilized epigenetic age as its primary outcome, measured using Horvath’s clock. Significant reductions in epigenetic age post-intervention were observed but with notable variability.
Purpose: This research aimed to identify dietary components associated with epigenetic age change across groups. Contributing factors to variability, such as weight changes and baseline differences in chronological and epigenetic age, were explored.
Results: In hierarchical linear regression, foods investigated as polyphenolic modulators of DNA methylation (green tea, oolong tea, turmeric, rosemary, garlic, berries) categorized in the original study as methyl adaptogens showed significant linear associations with epigenetic age change (B = -1.21, CI = [-2.80, -0.08]), after controlling for baseline epigenetic age acceleration and weight changes.
Although the intervention group lost significantly more weight than the control group, these changes were not associated with epigenetic age changes in the regression model.
These findings suggest that consuming foods categorized as methyl adaptogens may reduce markers of epigenetic aging.
