Temporary vegetarianism slows aging, study finds

The science of aging has become more interested in diet. Scientists are trying to understand how foods and our eating habits affect life expectancy, reports Naked Science.

It is assumed that this effect is not direct, but mediated; for example, through epigenetic mechanisms. US scientists have tested this theory with an experiment on twins who were fed plant-based food.

All the foundations of the formation and development of our organism are laid in DNA. But the environment also leaves its mark. Today, many external mechanisms that affect gene expression are known. Epigenetics studies them. One of them is DNA methylation. They are chemical symbols—methyl groups—that are attached to one of the building proteins of the macromolecule—the cytosine.

DNA methylation occurs early in life and can persist throughout life. Some researchers use this to explain, for example, the delayed consequences of childhood traumas. Methylation is affected by many things, including diet. This direction is now particularly actively studied. But, as a rule, they compare common eating styles. Less is known about the epigenetic properties of a purely plant-based diet. American scientists, led by Stanford University, decided to clarify the matter, and they conducted a randomized study with the participation of twins. The results were published in BMC Medicine.

A total of 22 healthy twins over the age of 18 participated in the experiment, which lasted for two months. All twins were separated; one of them entered the vegan group, the second—the omnivores, for monitoring. During the first four weeks, they were given a ready-made menu, and during the second four weeks, they fed themselves according to the recommendations. The monitoring was carried out in the form of application and addition.

At the beginning, in the middle and at the end of the experiment, blood was taken from everyone to determine the length of telomeres, to calculate the biological age according to the epigenetic clock, and to evaluate the degree of DNA methylation. After four weeks, a twin duo left the experiment. The data of 21 twins were studied. Their average age was 40, and 77.3 percent of them were women.

Scientists have used a large arsenal of approaches to assess the immune system and the risk of developing type 2 diabetes.

There were obvious differences in the body's response between vegans and omnivores. It is noteworthy that epigenetic aging was significantly slowed down in the vegan group, as shown by various epigenetic clocks, the researchers noted.

It was found that the content of inflammatory biomarkers, signs of diseases of the heart, liver, metabolic, and endocrine systems had decreased in the blood of the participants who temporarily became vegan. Also, these vegans had lost an average of two kilograms more than omnivores.

The study shows the positive effect of switching to a purely plant-based diet, but the damage caused by the lack of nutrients appears years later, Professor Tom Sanders of King's College London noted in a commentary for the Science Media Centre of the UK. For example, if vitamin B12 deficiency is not replenished, it will lead to nervous system disorders. Studies show that vegans have less bone strength, and more muscle mass loss with age.

This is the continuation of the research published in November 2023. There, too, it has been shown how a calorie deficit leads to weight loss in vegans, which probably accounts for healthier DNA methylation, said Duane Mellor of the British Dietetic Association.

By the way, the advantages of DNA methylation are considered only theoretically so far and do not directly lead to longevity. According to the expert, the results obtained from the experiment can lead to the fact that vegans simply consumed more plant-based food.

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