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Dietary Live Microbes Intake Associated With Biological Aging and Mortality
Xu Zhu1,2, Wenhang Chen1, Jing Xue3
1Department of Nephrology, Xiangya Hospital, Central South University, Changsha, Hunan, China.
Summary
Higher intake of dietary live microbes is linked to lower mortality and slower biological aging. This suggests a potential health benefit from consuming foods rich in live microbes.
Area of Science:
- Nutritional Epidemiology
- Gerontology
- Microbiome Research
Background:
- Dietary live microbes, found in fermented foods, are increasingly recognized for their potential health impacts.
- Understanding the relationship between live microbe consumption and health outcomes like mortality and aging is crucial for public health.
- Existing research has not fully elucidated the long-term effects of dietary live microbe intake on mortality and biological aging markers.
Purpose of the Study:
- To investigate the association between dietary live microbe intake and all-cause, cardiovascular, and cancer mortality.
- To examine the relationship between dietary live microbe intake and biological age acceleration using Klemera-Doubal method (KDM) and PhenoAge.
- To explore whether biological age acceleration mediates the association between live microbe intake and mortality.
Main Methods:
- Observational study using data from the 1999-2018 National Health and Nutrition Examination Survey (NHANES).
- Participants categorized into low, medium, and high dietary live microbe intake groups based on food consumption.
- Statistical analyses included multivariate regression and mediation analyses, adjusting for confounders; biological age assessed using KDM and PhenoAge.
Main Results:
- Higher intake of foods with medium-high live microbe content was associated with reduced all-cause (HR 0.94) and cardiovascular mortality (HR 0.91).
- No significant association was found between live microbe intake and cancer mortality (HR 1.01).
- Increased consumption of medium-high live microbe foods correlated with decreased KDM-BA (-0.09) and PhenoAge (-0.07) acceleration, indicating slower biological aging.
Conclusions:
- Higher dietary live microbe intake is associated with a lower risk of all-cause and cardiovascular mortality.
- Dietary live microbes appear to slow down the biological aging process, as indicated by reduced KDM-BA and PhenoAge acceleration.
- Biological age acceleration partially mediates the relationship between live microbe intake and mortality, suggesting a mechanistic link.
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