Dietary fiber has biggest influence on successful aging, research reveals

From KurzweilAI:

Eating the right amount of dietary fiber from breads, cereals, and fruits can help us avoid disease and disability into old age, according to an open-access paper published in The Journals of Gerontology, Series A: Biological Sciences and Medical Sciences by scientists from The Westmead Institute for Medical Research in Australia. Using data compiled from the Blue Mountains Eye Study, a benchmark population-based study that examined a cohort of more than 1,600 adults aged 50 years and older for long-term sensory loss risk factors and systemic diseases, the researchers found that out of all the factors they examined — including a person’s total carbohydrate intake, total fiber intake, glycemic index, glycemic load, and sugar intake — it was, surprisingly, fiber that made the biggest difference to what the researchers termed “successful aging.”

Successful aging was defined as including an absence of disability, depressive symptoms, cognitive impairment, respiratory symptoms, and chronic diseases including cancer, coronary artery disease, and stroke. Fiber, or roughage, is the indigestible part of plant foods that pushes through the digestive system, absorbing water along the way and easing bowel movements. According to lead author of the paper, Associate Professor Bamini Gopinath, PhD, from the Institute’s Centre for Vision Research, “Out of all the variables that we looked at, fiber intake —- which is a type of carbohydrate that the body can’t digest — had the strongest influence,” she said. “Essentially, we found that those who had the highest intake of fiber or total fiber actually had an almost 80 percent greater likelihood of living a long and healthy life over a 10-year follow-up. That is, they were less likely to suffer from hypertension, diabetes, dementia, depression, and functional disability.”

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