New Study Shows Fasting Mimicking Diet Reduces Biomarkers Associated with Aging
A new study published in the scientific journal Nature has revealed that three cycles of the so-called fasting mimicking diet can reduce biomarkers associated with insulin resistance, liver fat, and other markers of aging. The study was conducted by Professor Valter Longo of the USC Leonard Davis School, who is the former creator of the fasting mimicking diet.
The fasting mimicking diet involves following a diet plan rich in unsaturated fats, such as walnuts, hazelnuts, olives, fish, and olive oil, while being low in proteins, carbohydrates, and calories. The study examined the impact of this diet on two clinical studies involving men and women aged between 18 and 70. Participants who adopted the fasting-mimicking diet practiced 3-4 monthly cycles, following the fasting-mimicking program for 5 days and adhering to a normal diet for the other 25 days.
The results of the study showed that patients in the fasting-mimicking group had lower insulin resistance, lower HbA1c results, and better fasting blood sugar results. They also had less abdominal fat and liver fat, along with improved immune system markers that suggested less inflammation. Additionally, both clinical studies showed that those following the fasting mimicking program lowered markers associated with biological aging by an average of 2.5 years, independent of weight loss.
The ProLon fasting-mimicking diet, which was used in the study, is a 5-day vegan and clinically proven meal plan that is designed to avoid most animal products, excessive protein, and saturated fat. However, it is not recommended for those under 18 or over 70, people with eating disorders, and those with illnesses unless authorized by their doctor.
Overall, the findings of this study provide initial support for the beneficial effects of a fasting-mimicking diet on multiple cardiometabolic risk factors and biomarkers of biological age. These findings could have significant implications for the development of dietary interventions to promote healthy aging and reduce the risk of age-related diseases.