Recent studies suggest that individuals who do not consume meat may be less likely to reach the milestone of 100 years of age compared to those who do eat meat. However, there are crucial nuances to these findings that merit further examination.
The research followed over 5,000 Chinese adults aged 80 and older who participated in the Chinese Longitudinal Healthy Longevity Survey, a nationally representative study that started in 1998. By 2018, individuals adhering to meat-free diets showed a lower likelihood of becoming centenarians when compared to their meat-eating counterparts.
At first glance, this might seem contradictory to numerous studies that indicate the myriad health benefits of plant-based diets. For instance, vegetarian diets have been linked consistently with decreased risks of heart disease, stroke, type 2 diabetes, and obesity, attributed in part to higher fiber intake and lower saturated fat consumption.
So, what could be the reason behind these findings? Before jumping to any conclusions, it’s essential to examine several key factors.
Your body’s needs change as you age
The study in question analyzed adults aged 80 and above, whose nutritional requirements significantly differ from those of younger populations. As we grow older, physiological shifts impact both our food intake and nutrient requirements. Energy expenditure declines, while muscle mass, bone density, and appetite may also decrease. These changes heighten the risk of malnutrition and frailty.
Most evidence supporting the health advantages of meat-free diets stems from studies involving younger adults, rather than frail older individuals. Some previous research has shown that older adults who avoid meat might face increased fracture risks due to lower calcium and protein intake.
In later life, nutritional focuses shift from preventing chronic diseases to maintaining muscle mass, preventing weight loss, and ensuring that each meal is nutrient-rich.
Therefore, the study’s results may reflect the nutritional challenges faced by the elderly rather than issues intrinsic to plant-based diets. It is also reassuring that the observed lower probability of reaching 100 among non-meat eaters was only noted in underweight individuals. No such correlation was identified in older adults who maintained a healthy weight.
Being underweight later in life has a close association with increased risks of frailty and mortality. Thus, body weight is a crucial factor in interpreting these findings.
Moreover, it’s important to note that this was an observational study, which means it indicates associations rather than causative relationships. Just because two factors appear together does not imply one causes the other.
About the author
Chloe Casey is a Lecturer in Nutrition and Behaviour at Bournemouth University.
This article is republished from The Conversation under a Creative Commons licence. Read the original article.
The findings also resonate with the “obesity paradox” in aging, which indicates that slightly elevated body weight can often correlate with improved survival rates in older adults.
Interestingly, the reduced likelihood of achieving 100 years was not observed in those consuming fish, dairy, or eggs. These food sources supply essential nutrients such as high-quality protein, vitamin B12, calcium, and vitamin D, which are crucial for sustaining muscle and bone health.
Older adults adhering to these diets demonstrated similar chances of living to 100 as meat eaters. The researchers proposed that incorporating modest amounts of animal-derived foods can help avert undernutrition and muscle mass loss in very old age, as compared to strictly plant-based diets.
What this means for healthy ageing
Instead of fixating on which diet is universally superior, the key takeaway is that nutrition must be tailored to different life stages. As we age, energy requirements diminish (due to reduced resting energy expenditure), while certain nutrient needs may increase.
Older adults still require sufficient amounts of protein, vitamin B12, calcium, and vitamin D—especially to uphold muscle mass and prevent frailty. In older age, prioritizing the avoidance of malnutrition and weight loss takes precedence over preventing chronic diseases.
While plant-based diets can indeed be healthy options, they often necessitate careful planning and, in some instances, supplementation to guarantee nutritional sufficiency, particularly in later life.
In essence, our nutritional requirements at the age of 90 may look drastically different than those at 50. Dietary guidance should reflect these transformational changes throughout life. What suits you now might need to be adjusted as you enter later stages of life—and that is entirely normal.
