Become 4 years younger: The surprising study that proves not all carbs are bad

A study from the University of Sydney found that a diet rich in whole carbohydrates and low in saturated fat led to a reduction of up to 4.1 years in the biological age of adults aged 65–75, within just four weeks. The researchers clarify that this refers to improvements in blood markers such as sugar, cholesterol, and blood pressure, and not to long-term slowing of aging.

A new study published in the journal 'Aging Cell' challenges the prevailing notion that reducing carbohydrates is the sole key to longevity. Researchers from the University of Sydney in Australia examined 104 relatively healthy adults aged 65 to 75, who were divided into four different diet groups for four weeks. The results showed that the group eating a regular diet high in animal fat showed no change in markers. In contrast, the group that ate both animal and plant foods with more carbohydrates and less fat recorded a reduction of 3.5 to 4.1 years in biological age. The researchers clarify that 'high in carbohydrates' did not include sweets or white flour, but rather whole carbohydrates rich in dietary fiber. The change was reflected in rapid improvement in levels of sugar, insulin, cholesterol, blood pressure, and inflammation markers. However, it is still unclear whether this represents a true long-term slowing of aging or a temporary response to higher quality food.