Can changing how you eat in your 60s or 70s really make you younger?
Not exactly, but new research suggests it may improve some of the body’s key health markers surprisingly quickly.
In a small study published in Aging Cell, researchers followed 104 Australian adults ages 65 to 75 for four weeks as they switched to one of several structured eating plans that varied in fat, carbohydrates and plant-versus-animal protein.
At the end of the month, many participants showed improvements in things like cholesterol, insulin and inflammation, measurements researchers used to estimate “biological age,” or how healthy the body appears to be functioning compared with typical aging patterns.
That phrase can sound dramatic, but it doesn’t mean anyone actually slowed aging itself. A better way to think about it: some participants improved health markers that are often linked to aging and disease risk.
The people whose diets changed the most from their usual habits were more likely to see benefits. Those whose eating patterns stayed closest to what they were already doing saw little meaningful change.
One of the biggest improvements came from an omnivorous diet that was lower in fat and higher in carbohydrates, a reminder that nutrition science is often more nuanced than simple “low-carb” or “plant-based” labels might suggest.
The study also reinforces an encouraging message: meaningful health improvements may still be possible later in life, even over a relatively short period.
At the same time, this was a four-week trial, not a long-term anti-aging breakthrough.
Researchers do not yet know whether these changes would last, reduce disease risk or meaningfully affect lifespan. The study was also relatively small and focused on generally healthy older adults, so the findings may not apply to everyone.
Researchers reported support from University of Sydney scholarships and fellowships, the Australian Research Council, philanthropic support from Emeritus Professor George Palmer and the Charles Perkins Centre.