Rapid benefits in older age from transition to whole food diet regardless of protein source or fat to carbohydrate ratio: Arandomised control trial

Author:

Ribeiro Rosilene V.12ORCID,Senior Alistair M.12,Simpson Stephen J.12,Tan Jian23,Raubenheimer David12,Le Couteur David245,Macia Laurence236,Holmes Andrew2,Eberhard Joerg27,O'Sullivan John89,Koay Yen Chin8,Kanjrawi Alisar12,Yang Jean210,Kim Taiyun210,Gosby Alison12

Affiliation:

1. School of Life and Environmental Sciences University of Sydney Sydney New South Wales Australia

2. Charles Perkins Centre University of Sydney Sydney New South Wales Australia

3. Chronic Disease Theme, School of Medical Sciences, Faculty of Medicine and Health University of Sydney Sydney New South Wales Australia

4. Centre for Education and Research on Ageing and Ageing and Alzheimers Institute, Concord Hospital University of Sydney Sydney New South Wales Australia

5. ANZAC Research Institute University of Sydney, Concord Hospital Sydney New South Wales Australia

6. Sydney Cytometry University of Sydney Sydney New South Wales Australia

7. The University of Sydney School of Dentistry, Faculty of Medicine and Health University of Sydney Sydney New South Wales Australia

8. Cardiometabolic Medicine, School of Medical Sciences, Faculty of Medicine and Health The University of Sydney Sydney New South Wales Australia

9. Department of Cardiology, Royal Prince Alfred Hospital Camperdown New South Wales Australia

10. School of Mathematics and Statistics University of Sydney Sydney New South Wales Australia

Abstract

AbstractPlant‐based diets reduces the risk of chronic conditions. The interaction between protein source and other macronutrients—fat (F) and carbohydrate (C)—has yet to be investigated. The aim was to assess the main and interactive effects of protein‐source (plant vs. animal) and F:C (high or low) and the transition from an Australian diet to a whole food diet on various health markers in older individuals. This single‐blinded, parallel, randomised experimental trial used a 2 × 2 factorial design to compare pro‐vegetarian (70:30 plant to animal) versus omnivorous (50:50 plant to animal) diets at 14% protein and varying fat‐to‐carbohydrate ratios (high fat ~40% vs. low fat ~30%) over 4 weeks. Study foods were provided, alcohol consumption was discouraged, and dietary intake was determined through food records. Analysis included both RCT and observational data. Changes in appetite, palatability of diets, and dietary intake were assessed. Body composition, muscle strength, function, gut microbiome, and cardiometabolic health parameters were measured. Data from 113 (of the 128 randomised) individuals aged 65–75 years were analysed. Pro‐vegetarian diets reduced diastolic blood pressure, total cholesterol and glucose levels. Moreover, the overall sample exhibited increased short‐chain fatty acids and FGF21 levels, as well as improvements in body composition, function, and cardio‐metabolic parameters irrespective of dietary treatment. Transitioning to a diet rich in fruit, vegetables, fibre, and moderate protein was associated with improved health markers in older age, with added benefits from pro‐vegetarian diets. Further research on long‐term effects is needed.

Funder

Australian Research Council

Publisher

Wiley

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