High-Quality Carbohydrates and Fiber Linked to Healthy Aging in Women: JAMA
Researchers have found in a new cohort study that women who consumed high-quality carbohydrates and dietary fiber experienced better health in older adulthood, indicating that the quality of dietary carbohydrates plays a significant role in promoting healthy aging. This study published in JAMA was conducted by Andres V. and colleagues. The research measured the effects of different types of carbohydrates on healthy aging, which was described as the lack of significant chronic illness, absence of cognitive and physical disabilities, and adequate mental well-being.
This prospective cohort study examined dietary information in 47,513 women younger than 60 years old in 1984. Carbohydrate consumption was assessed by food frequency questionnaires in 1984 and 1986. Carbohydrate quality was defined as total carbohydrates, refined carbohydrates, high-quality carbohydrates from whole grains, fruits, vegetables, and legumes, and dietary fiber. Logistic regression analysis examined the relation of healthy aging with carbohydrate types.
Key Findings
• Of 47,513 participants, 3,706 (7.8%) were included in the study's healthy aging criteria.
• For each 10% increment in calorie consumption from total carbohydrates, there was a 17% increased chance of healthy aging (OR 1.17; 95% CI, 1.10–1.25).
• High-quality carbohydrates had an even more significant relationship with a 31% increased chance of healthy aging (OR 1.31; 95% CI, 1.22–1.41).
• Refined carbohydrates were inversely related to healthy aging (OR 0.87; 95% CI, 0.80–0.95).
• Intake of carbohydrates from fruits, vegetables, and whole grains was associated with advantages, with ORs of 1.11 (95% CI, 1.07–1.15) to 1.37 (95% CI, 1.20–1.57) per 5% increment in energy.
• intake of dietary fiber was also associated with an improved likelihood of healthy aging, with ORs of 1.07 (95% CI, 1.03–1.11) to 1.17 (95% CI, 1.13–1.22).
• Greater dietary glycemic index (GI) and carbohydrate-to-fiber ratio were negatively correlated with healthy aging, with ORs of 0.76 (95% CI, 0.67–0.87) and 0.71 (95% CI, 0.62–0.81), respectively.
This study revealed that higher consumption of high-quality carbohydrates and dietary fiber was associated with a higher likelihood of healthy aging among women. These findings emphasize the importance of taking notice of carbohydrate quality in health maintenance later in life.
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