Latest news with #carbohydrates
Yahoo
4 days ago
- Health
- Yahoo
Good carbs and weight loss in mid-life help when old, doctors say
Curbing or preventing middle-aged spread could be key to avoiding serious medical problems in later life, with the type and quality of carbohydrates consumed during a person's 40s and 50s likely key to healthy ageing. "Sustained weight loss from overweight to healthy weight in mid-life was associated with decreased risk of chronic diseases, including and excluding type 2 diabetes," according to a team of doctors and scientists at the University of Helsinki, University of Turku and University College London. Achieving this weight loss "without surgical or pharmacological interventions" means "long-term health benefits beyond its associations with decreased diabetes risk," said the researchers, whose research covering around 23,100 people was published by the American Medical Association (AMA). The AMA also recently published a study of around 47,000 women done by a team from Tufts University and Harvard University in which the researchers say fibre and carbohydrates are "favorably linked to healthy ageing and other positive health outcomes in older women." "Intakes of total carbohydrates, high-quality carbohydrates from whole grains, fruits, vegetables, and legumes, and total dietary fiber in midlife were linked to 6 to 37% greater likelihood of healthy aging and several areas of positive mental and physical health," they reported. At the same time, intakes of refined carbohydrates from added sugars, refined grain and starchy vegetables are "associated with 13% lower odds of healthy ageing." 'We've all heard that different carbohydrates can affect health differently, whether for weight, energy, or blood sugar levels. But rather than just look at the immediate effects of these macronutrients, we wanted to understand what they might mean for good health 30 years later," said Tufts' Andres Ardisson Korat. "Our results are consistent with other evidence linking consumption of fruits and vegetables, whole grains, and legumes with lower risks of chronic diseases, and now we see the association with physical and cognitive function outcomes," said Qi Sun of the Harvard T.H. Chan School of Public Health.
Fox News
6 days ago
- Health
- Fox News
Carbohydrates and fiber linked to healthier aging in some groups, study finds
Carbohydrates may have gotten a bad rap, but a new study from Tufts University finds that some are better than others — and that older women in particular could reap the benefits. The research, which was recently published in the journal JAMA Network Open, found that daily consumption of fiber and "high-quality" carbs in midlife can contribute to healthier aging and overall better wellness among older females. The researchers defined "healthy aging" as "the absence of 11 major chronic diseases, lack of cognitive and physical function impairments, and having good mental health." The study was led by researchers from the Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA) at Tufts University and Harvard T.H. Chan School of Public Health. "The main takeaway of the study is that consuming dietary fiber and high-quality carbohydrates — those from fruits, vegetables, whole grains and legumes — is associated with positive health status in older adulthood," lead author Andres Ardisson Korat, a scientist at HNRCA, told Fox News Digital. "This includes the absence of chronic diseases and good physical and cognitive function." The researchers collected data from the Nurses' Health Study, in which 47,000 women reported their dietary habits and health outcomes between 1984 and 2016, according to a Tufts press release. The women ranged in age from 70 to 93 by the end of the study period. The researchers looked at the women's consumption of dietary fiber, total carbohydrates, refined carbohydrates, high-quality (unrefined) carbohydrates, and carbohydrates from whole grains, fruits, vegetables and legumes. They also analyzed glycemic index (each food's score indicating how much it raises blood sugar) and glycemic load, which also takes into account portion size to provide a more accurate measure of each food's impact on blood sugar. "It's not just about 'carbs versus fats versus protein' — it's about what kind of carbs you're eating." Women who consumed higher amounts of total carbohydrates; high-quality carbohydrates from whole grains, fruits, vegetables and legumes; and total dietary fiber in midlife were 6% to 37% more likely to have healthy aging and to score higher in several areas of mental and physical wellness, the study found. Conversely, consuming refined carbohydrates — which come from added sugars, refined grains and potatoes — and starchy vegetables resulted in a 13% reduced chance of healthy aging. "This study reinforces something many of us intuitively feel: quality matters," noted Melanie Avalon, a health influencer, entrepreneur and biohacker based in Atlanta, Georgia. "It's not just about 'carbs versus fats versus protein' — it's about the kind of carbs you're eating." Avalon, who was not involved in the research, discussed some of the more notable findings with Fox News Digital. "Perhaps most surprising was the finding that replacing just 5% of calories from carbohydrates with protein (from either plant or animal sources) was associated with lower odds of healthy aging by 7% to 37%," she said. Avalon also noted that when carbohydrates were segmented by type — processed versus unprocessed — the associations with healthy aging were independent of BMI (body mass index), a metric typically closely linked to metabolic health. "This suggests the effects of carbohydrate quality on healthy aging were not solely explained by weight-loss effects," she said. The study also briefly touched on the controversial topic of seed oils. "It found that higher intake of polyunsaturated fatty acids (PUFAs) — which are commonly found in seed oils — was linked to decreased odds of healthy aging, adding nuance to the ongoing debate," Avalon added. Based on the study findings, the biohacker recommends favoring whole, unprocessed foods, including fruits, vegetables, legumes and whole grains. "Shop the perimeter of the grocery store for produce and whole grains, as well as the freezer aisles for frozen fruit and vegetables," she suggested. "Consider dipping into the aisles only for pantry staples like canned legumes." For those who tolerate grains, people can reap the benefits of foods like quinoa, brown rice, oats and whole wheat products, Avalon noted. "Prioritize fiber-rich foods and minimize refined carbohydrates like white bread, sugary beverages and ultraprocessed snacks." "These shifts can meaningfully support healthy aging and reduce the risk of chronic disease." One chief limitation of the study is that the participants were mainly white female healthcare workers. "Because of the observational nature of the study, we cannot rule out confounding by other variables," Korat said. "We would have liked to have data on men to evaluate the associations in this group." The researchers called for more diverse studies that look closer at how dietary fiber and high-quality carbs contribute to healthy aging. "We hope our findings help inform consumers about the importance of healthy diets in the promotion of healthy aging," Korat added. "Personalized nutrition, grounded in both science and self-awareness, may be key to thriving across the decades." "The more we can understand about healthy aging, the more science can help people live healthier for longer." Avalon added that while diet is "foundational," it's just one piece of the "healthy aging puzzle." For more Health articles, visit "Exercise, sleep, stress management and social connection all play a role," she said. "Ultimately, personalized nutrition, grounded in both science and self-awareness, may be key to thriving across the decades."
Yahoo
01-06-2025
- Health
- Yahoo
Scientists Find Type of Carbohydrate to Add to Your Diet That May Lead to Longer Life
New research found that the quality of carbohydrates consumed during midlife can have a major impact on healthy aging for older women. The inclusion of fiber and 'high-quality' carbs in one's diet increased the chances of healthy aging by 37%. The study defined 'high-quality' carbs as those that come from whole grains, fruits, vegetables, and legumes. There is an abundance of myths surrounding carbohydrates and their impact on overall health, influencing those on a weight loss quest or health journey to adopt a low-carb diet or even a no-carb diet. But not all carbs are bad for you, and new research finds that eating a certain type of carbohydrate may have incredible benefits for longevity, even assisting with healthy aging. In a study published in JAMA Network Open, researchers sought to uncover whether carbohydrate intake in midlife was associated with healthy aging, specifically concerning chronic diseases, physical and cognitive function, and mental health. Researchers analyzed data from 47, 513 women who completed the Nurses' Health Study questionnaires between 1984 and 2016, including participants younger than 60 years old in 1984. Scientists analyzed data on each participant's dietary intake, evaluating the types and total amount of carbohydrates consumed, including refined, high-quality (unrefined), and those from whole grains, fruits, vegetables, and legumes. They examined this data through the lens of 'healthy aging,' which they defined as surviving to the age of 70 years, being free of 11 major chronic diseases, having no impairment in memory or physical function, and being in good mental health. The study found that eating 'high-quality carbohydrates' during midlife was positively associated with increased odds of healthy aging and several areas of good health in older adulthood, by up to 37%. On the other hand, the study found that eating refined carbohydrates decreased the odds of healthy aging by 13%. Researchers concluded that their findings suggest that consuming dietary fiber, high-quality, and refined carbohydrates may be important for overall health status in older adulthood. But what are the 'high-quality carbohydrates' and 'refined carbohydrates' in question? The study defined 'high-quality' carbs as complex carbohydrates that come from whole grains, fruits, vegetables, and legumes, as well as total dietary fiber. When discussing refined carbohydrates, the study refers to carbohydrates that come from processed foods like bread, pasta, white rice, pizza, pastries, soda, added sugar, bread rolls, and cake. While this study linked high-quality carbohydrates to healthy aging, experts have long touted the overall benefits of complex carbohydrates over the refined variety. Complex carbohydrates are essential to bodily function, helping us feel full and satisfied, optimizing brain function, and maintaining consistent blood sugar levels. These carbohydrates are rich in essential vitamins, nutrients, and dietary fiber, but processed (a.k.a. refined) carbohydrates are altered in the process of turning them into packaged, 'better-tasting' foods with a longer shelf-life, Julie Smith, R.D., a registered dietitian at The University of Toledo Medical Center previously told Prevention. These refined carbohydrates are full of starch and sugar, but have very little (if any) of the nutrients and fiber that our bodies need. You Might Also Like Can Apple Cider Vinegar Lead to Weight Loss? Bobbi Brown Shares Her Top Face-Transforming Makeup Tips for Women Over 50
Medscape
28-05-2025
- Business
- Medscape
No, KETO-CTA Study Did Not Upend Causal Evidence on ASCVD
Few argue that eating too many carbohydrates is a key cause of the obesity crisis. The ideal solution would be to moderate carbohydrate intake to the amounts consumed by Sicilians. But some people have gone to the extreme of eliminating nearly all carbs. One result of eating only fat and protein is ketosis. Another may be a rise in atherogenic lipid particles, such as low-density lipoprotein cholesterol (LDL-C). Lean-Mass Hyperresponders Authors of the observational KETO-CTA study purport to show that a subgroup of people on keto diets who sustain serious increases in lipids may be protected from progression of atherosclerosis. This, despite nearly a half-century of evidence that higher LDL-C levels lead to coronary artery disease. They deemed this subgroup lean-mass hyperresponders(LMHRs). The idea stems from the observation that there may be heterogeneity in the LDL-C response to a keto diet. A meta-analysis (by some of the KETO-CTA authors) included 41 trials involving low-carbohydrate diets and found that rises in LDL-C turned largely on baseline BMI. Specifically, for trials including patients with a mean baseline BMI < 25, LDL-C increased by 41 mg/dL; for trials with a mean BMI of 25-35, LDL-C did not change; and for trials with a mean BMI ≥ 35, LDL-C decreased by 7 mg/dL. The association of baseline BMI with LDL-C was much stronger than the effect of dietary saturated fat. In the LMHR group, the rise in LDL-C can be striking, sometimes well north of 300 mg/dL. The obvious question is whether (or how much) this raises atherosclerotic risk. The best way to study this question would be long-term trials where people are randomly assigned and are adherent to specific diets. It would take years to sort out the effects because atherosclerosis is slowly progressive. Another way, perhaps the only realistic way, is to use surrogate markers of atherosclerosis, which now include imaging of the vessel itself. The KETO-CTA Study The KETO-CTA study, published in JACC: Advances , garnered lots of attention on social media. First, I will tell you the topline findings and then the critical appraisal. The authors aimed to study the association between plaque progression and its predicting factors in participants with an LMHR pattern. Plaque progression was measured on coronary CT imaging performed at baseline and repeated at 1 year. Images were blindly read, and software was required to quantify plaque characteristics. The authors recruited 100 individuals with the LMHR phenotype who had been on a ketogenic diet for at least 2 years to participate in the single-arm observational study. To qualify, they had to have a low BMI and a keto-induced LDL-C ≥ 190 mg/dL, HDL-C ≥ 60 mg/dL, triglycerides ≤ 80 mg/dL, and evidence of being metabolically healthy (normal CRP and A1c). The keto-induced criteria required that individuals had an LDL-C < 160 mg/dL before adopting the diet. They don't say how many individuals they screened to find these participants. Those included in the study had striking numbers. Despite an average BMI of 22, they had mean LDL-C levels of 254 mg/dL, HDL-C of 89 mg/dL, and triglycerides of 67 mg/dL. The average age was 55 years and most were men. They could not be on lipid-lowering therapy, which is remarkable for patients with very high LDL-C. Adherence to the keto diet was high and confirmed by beta-hydroxy-butyrate levels. Results Over the year, there were no substantial changes in ApoB or BMI, which you would expect because participants were on a stable keto diet. The presentation of the results was peculiar. The authors preregistered the study and declared the primary endpoint as the change in noncalcified plaque volume. But they did not formally present this endpoint. Instead, they gave the median change in percent atheroma volume, which was 0.8%. The primary endpoint was presented in a figure in which a horizontal line represented each individual. No quantification was given, but visual inspection of the graph revealed that most individuals sustained an increase in noncalcified plaque volume. The lack of clear presentation of the primary endpoint caused a stir online. This led the first author to present it in on X. The numerical pooled change in noncalcified plaque burden was an increase of 18.8 mm3. In the manuscript, they emphasized the correlations and lack of correlations. Neither the change in ApoB throughout the study nor the ApoB at the beginning of the study was associated with the change in noncalcified plaque volume. There was also no correlation between LDL-C and change in noncalcified plaque volume. The main finding was that the baseline coronary artery calcium score was positively associated with change in noncalcified plaque volume as was baseline plaque. They list four differences between the LMHR subgroup and people with elevated lipids from other metabolic risk factors: Difference 1: Their LDL-C and ApoB elevations are dynamic and result only from the metabolic response to carb restriction. Their LDL-C and ApoB elevations are dynamic and result only from the metabolic response to carb restriction. Difference 2: They are normal weight and metabolically healthy (ie, they don't have obesity, diabetes or insulin resistance). They are normal weight and metabolically healthy (ie, they don't have obesity, diabetes or insulin resistance). Difference 3: Their high LDL-C and ApoB are part of a lipid triad that includes high HDL-C and low triglycerides, representing a metabolic signature of a distinct physiologic state. Their high LDL-C and ApoB are part of a lipid triad that includes high HDL-C and low triglycerides, representing a metabolic signature of a distinct physiologic state. Difference 4: The degree of this phenotype appears inversely related to BMI ('leanness'), consistent with the idea that it is a metabolic response to carbohydrate restriction that is accentuated in leaner, more metabolically healthy persons. The authors go on to make highly provocative conclusions, such as: Conclusion 1: The LMHR population constitutes a unique and important natural experiment evaluating the lipid heart hypothesis in an unprecedented manner. The LMHR population constitutes a unique and important natural experiment evaluating the lipid heart hypothesis in an unprecedented manner. Conclusion 2: The data are consistent with the notion that elevated ApoB, even at extreme levels, does not drive atherosclerosis in a dose-dependent manner in this population of metabolically healthy individuals. The data are consistent with the notion that elevated ApoB, even at extreme levels, does not drive atherosclerosis in a dose-dependent manner in this population of metabolically healthy individuals. Conclusion 3: These insights can facilitate personalized treatment and risk-mitigation strategies based on modern, cost-effective cardiac imaging. For instance, LMHRs with CAC = 0 at baseline (n = 57) constitute a low-risk group for plaque progression, despite high LDL-C. These insights can facilitate personalized treatment and risk-mitigation strategies based on modern, cost-effective cardiac imaging. For instance, LMHRs with CAC = 0 at baseline (n = 57) constitute a low-risk group for plaque progression, despite high LDL-C. Conclusion 4: Because of the strong correlation of baseline coronary calcium with progression of noncalcified plaque, they coin the phrase plaque begets plaque. 6 Reasons the Keto-CTA Conclusions Are Problematic You don't have to be an expert in lipids, atherosclerosis, or imaging to oppose these conclusions. The study has limitations, but the main problem is the authors' outsized claims. I will outline six reasons why their conclusions are problematic: First, the primary endpoint of change in noncalcified plaque volume went up. The increase of 18.8 mm3 was 2.5 times higher than they predicted in their study protocol. If you believe that this endpoint is a great surrogate, the results are ominous. Second, imaging tests are almost always terrible surrogates. To assess risk, you need to measure cardiovascular events. Small, uncontrolled studies are fine, but you cannot claim clinical importance just because you weaved a nice story about high LDL-C in LMHRs being different from high LDL-C in other patients. Third, we have about 70 years of data supporting LDL-C being causal for atherosclerosis. Nearly every Bradford Hill criterion for causation is met for LDL-C and atherosclerosis. To claim an exception, you need more rigorous evidence than KETO-CTA. Fourth, assuming you believe the plaque images are precise, reproducible, and clinically relevant, KETO-CTA suffers from a lack of control. All they had to do is recruit a group of people eating another type of diet (eg Mediterranean diet) and make a comparison. Fifth, the authors don't tell us how many people they screened to find these 100 LMHRs. I get the sense they are a highly selected bunch. Sixth, the question of heart health from a specific diet will be difficult to sort out. Nutritional studies always are. A randomized trial in a prison might work, but cardiac event rates in young people, even with keto-induced-high LDL-C, will be infrequent. What's more, the LMHR group surely do other things that affect heart disease, like exercise, not smoking, etc. One final comment on the authors' messaging. It's been egregious and antiscientific. Their rhetoric and spin outdo some of the most hyped late-breaking trials. This was a small, noncontrolled observational study wherein the primary endpoint went the wrong way. It's nowhere near close to upending decades of causal evidence on the role of LDL-C and atherosclerosis. The journal editors and peer reviewers failed to modulate the outsized conclusions. I don't know what the solution is for this type of behavior, but I oppose it in the strongest terms.
Medical News Today
20-05-2025
- Health
- Medical News Today
Could carb quality affect how a person ages?
Carbohydrate quality may be an important factor in healthy aging, a new study studies show there are many things that people can do to help them age healthier, such as eating a healthy and balanced diet. A new study found that dietary fiber and the quality of carbohydrates consumed during midlife can have a major impact on healthy aging for older women. The findings indicated that high quality carbohydrates from sources such as whole grains, vegetables, and legumes, and total dietary fiber was linked to up to a 37% better chance of healthy aging. Everyone everywhere is on a mission to age in the healthiest way possible. 'Aging healthily is important for older adults to lead fulfilling and independent lives and to fully engage in many personal and family activities,' Andres Ardisson Korat, ScD, scientist II at the Jean Mayer USDA Human Nutrition Research Center on Aging (HNRCA) at Tufts University in Massachusetts, told Medical News Today . 'To do this, older adults benefit from being free of major chronic diseases, preserving good physical and cognitive function, and keeping good mental health status.' 'Additionally, any limitations or disabilities place care-giving burdens on loved ones/family members, and are costly to manage (i.e., the cost of medical visits, medications, caregivers, etc.),' Ardisson Korat continued. 'These limitations add up in terms of loss of productive time and added medical and treatment costs.' Ardisson Korat is the lead author of a new study that offers more insight on what to eat to age healthily. He and his team found that how much dietary fiber and the quality of carbohydrates consumed during midlife can have a major impact on healthy aging for older women. The findings were recently published in the journal JAMA Network Open . For this study, researchers analyzed diet and health data from more than 47,000 women who completed the Nurses' Health Study questionnaires between 1984 and 2016. By 2016, participants ranged in age from 70 to 93. Scientists included data on each participant's dietary fiber intake and evaluated the types of total amount of carbohydrates participants consumed and their quality: 'Carbohydrates contribute about half of our total calorie intake, and come in many different forms (i.e., refined, complex, simple sugars, dietary fiber) and from many sources (refined grains, added sugars, fruits, vegetables, whole-grains, potatoes, etc.) with many health implications,' Ardisson Korat explained. 'We know that consumption of different types of carbohydrates has implications in the risk of developing and dying from many chronic diseases; however, they [have] not examined the role of dietary carbohydrates and carbohydrate quality in healthy aging,' he added. At the study's conclusion, researchers found that focusing on eating high-quality carbohydrates from whole grains, fruits, vegetables, and legumes, and total dietary fiber in midlife, correlated to a 6-37% better chance of healthy aging. 'Consuming high quality carbohydrates, those from fruits, vegetables, whole grains, and legumes, can increase our likelihood of aging healthily,' Ardisson Korat said. 'What's more, consuming carbohydrates from these sources increases our chances of avoiding chronic diseases and preserving good physical and cognitive function into older adulthood.' Scientists also found that eating more refined carbohydrates led to a 13% lower chance for healthy aging and eating more starchy vegetables — such as potatoes and corn — led to a 10% lower chance. 'Dietary carbohydrate quality is important for healthy aging,' Ardisson Korat explained. 'Our study showed that consuming high quality carbohydrates is favorably linked with healthy aging, and on the same line, consuming carbohydrates from refined sources (i.e., refined grains, added sugars) is linked to lower chances of becoming a healthy ager.' High quality vs. refined carbs 'What's more, in this study, we looked at the relationship between increasing high-quality carbohydrates while decreasing refined carbohydrates (in a substitution analysis) with healthy aging. We found that this replacement — more high-quality carbohydrates, less refined carbohydrates — is associated with 16% higher likelihood of becoming a healthy ager.' — Ardisson Korat, lead author MNT spoke with Sheryl Ross, MD, a board certified OB/GYN and Women's Health Expert at Providence Saint John's Health Center in Santa Monica, CA, about this study. Ross commented that the findings in this relevant study are unexpected but not surprising. 'Now there is a large sample size study to show eating high-quality carbohydrates including whole grains, fruits, vegetables and legumes with high fiber, support healthy aging,' she explained. 'There is an appropriate saying, 'genetics loads the gun, and lifestyle pulls the trigger.' This analogy highlights how genetic predispositions to certain medical conditions may be your destiny, but healthy lifestyle changes can minimize the effects on aging.' Habits that speed up aging 'Harmful, and avoidable, lifestyle habits include smoking, inactivity, eating an unhealthy diet (including fast food!), [e]xcessive alcohol consumption , and not sleeping well contribute to heart disease, high blood pressure, high cholesterol, certain cancers, and cognitive decline.' — Sheryl Ross, MD 'Lifestyle modifications including eating a healthy diet, regular exercising, limiting alcohol consumption, sleeping seven hours a night, minimizing stress, and not smoking are ways to improve your longevity and support healthy aging,' Ross added. 'Controlling positive lifestyle modifications prevent chronic medical complications which supports a better quality of life and healthy aging.' MNT also spoke with Monique Richard, MS, RDN, LDN, a registered dietitian nutritionist and owner of Nutrition-In-Sight, for her top tips on how readers can eat the healthiest types of carbohydrates possible. 'Keep in mind that not all carbohydrates are created equal. Looking at ingredients and understanding food groups will be important in making optimal choices,' Richard explained. When it comes to eating healthy, high quality carbs, Richard recommended that readers look for: Fresh produce: Prepare and consume in ways that minimally degrade phytonutrients such as raw in salads, lightly steamed or blanched, sautéed, roasted or grilled. Prepare and consume in ways that minimally degrade phytonutrients such as raw in salads, lightly steamed or blanched, sautéed, roasted or grilled. Choose Whole Grains: Look for 'whole rye' or ''whole oat' as ingredients in breads, cereals, and pastas. Look for 'whole rye' or ''whole oat' as ingredients in breads, cereals, and pastas. Shake Things Up: Alternate preparing more traditional and common whole grains with alternative options — or mix them together, try sorghum, barley, bulgur, millet, spelt, farro, or freekeh. Alternate preparing more traditional and common whole grains with alternative options — or mix them together, try sorghum, barley, bulgur, millet, spelt, farro, or freekeh. Resistant Starch: It can be found in cooled potatoes, rice, and pasta, as well as green bananas, beans, legumes, and nuts and seeds. Foods in this category are lower on the glycemic index and can feed our gut microbiota. It can be found in cooled potatoes, rice, and pasta, as well as green bananas, beans, legumes, and nuts and seeds. Foods in this category are lower on the glycemic index and can feed our gut microbiota. Snack Right: A convenient way to add in more fiber throughout the day is with snacks such as dried fruit (without added sugar), nuts such as walnuts, almonds, and peanuts, and seeds like sunflower kernels, pumpkin seeds, chia seeds, and flaxseed. Don't Forget Pulses: Adding beans, lentils, and peas to salads or soups or m aking dips or spreads—hummus or refried beans—can be a great way to add more fiber and nutrients to meals and side dishes in an inexpensive and tasty way. aking dips or spreads—hummus or refried beans—can be a great way to add more fiber and nutrients to meals and side dishes in an inexpensive and tasty way. Get Out of Your Comfort Zone: Try new methods of cooking, seasoning, or side dishes from cultures other than your own. Explore a new vegetable, fruit, or whole grain once a week or once a month. 'You wouldn't ask a stranger to advise you on your retirement portfolio so why get health and nutrition advice from TikTok or IG?' Richard added. 'Seek out a registered dietitian nutritionist to help clarify what makes sense for your health and nutritional needs.' Nutrition / Diet Seniors / Aging antiaging
