A study published in Advances in Nutritionbased on 41 systematic reviews and meta-analyses involving over one million people (with the participation of researchers from the University of Bologna), analyzed the impact of 14 food groups on the risk of mortality from all causes. The results highlight clearly protective foods for longevity: a high consumption of nuts, whole grains, fruit, vegetables and fish is strongly associated with a significant reduction in mortality. To a lesser extent, as Corriere underlines, benefits also emerge from legumes and white meat. On the contrary, frequent intake of red meat (especially processed) and sugary drinks increases the risk of premature death and should therefore be limited as much as possible. Abundant consumption of added sugars, refined cereals and eggs shows a tendency (but less marked) correlation with greater mortality.
For dairy products, there was no positive or negative association with lifespan. “Pro-longevity” foods are rich in vitamins, minerals, fiber, healthy fats, antioxidants and bioactive compounds that reduce inflammation, oxidative stress and the risk of cardiovascular disease, type 2 diabetes and cancers. Conversely, saturated fats from red/processed meats and free sugars promote chronic inflammation, insulin resistance and non-communicable diseases, responsible for more than two-thirds of global deaths. The researchers highlight the importance of these data for updating nutritional guidelines and public health policies, calling for further studies on food subgroups, preparation methods and cultural contexts to refine the recommendations.
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