Dietary Live Microbes Intake Associated With Biological Aging and Mortality

Aug 19, 2024The journals of gerontology. Series A, Biological sciences and medical sciences

Eating Live Microbes Linked to Aging and Risk of Death

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Abstract

In a cohort of 34,133 adults, every 100 g of medium-high dietary live microbe consumption was associated with a reduced all-cause mortality (hazard ratio 0.94).

Medium-high dietary live microbe intake was linked to reduced cardiovascular mortality (hazard ratio 0.91) over an average follow-up of 9.92 years.
No significant association was found between live microbe intake and cancer mortality (hazard ratio 1.01).
Increased consumption of medium-high live microbe foods correlated with decreased biological age acceleration as measured by the Klemera-Doubal method.
Consumption of these foods also showed a decrease in biological age acceleration assessed by PhenoAge.
Biological age acceleration partially mediated the associations between live microbe intake and mortality outcomes.

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This observational study aimed to investigate associations between dietary live microbe intake and mortality, as well as biological aging. Adults from the 1999-2018 National Health and Nutrition Examination Survey were categorized into low, medium, and high dietary live microbe groups. Foods with medium and high live microbe content were aggregated into a medium-high consumption category. The outcomes included all-cause, cardiovascular, and cancer mortality, along with biological age (BA) acceleration assessed by the Klemera-Doubal method (KDM) and PhenoAge. Multiple regression analyses and mediation analyses were conducted to assess associations, adjusting for potential confounders. A total of 34 133 adults were included in our analyses. Over an average follow-up period of 9.92 years, 5 462 deaths occurred. In multivariate adjusted models, every 100 g of medium-high group foods consumed was associated with reduced all-cause mortality (hazard ratio [HR] 0.94, 95% confidence interval [CI] 0.91 to 0.97, p < .001) and cardiovascular mortality (HR 0.91, 95% CI 0.86 to 0.96, p < .001), but not with cancer mortality (HR 1.01, 95% CI 0.95 to 1.07, p = .768). Every 100 g medium-high group foods consumption was associated with decreased KDM-BA acceleration (fully adjusted regression coefficient -0.09, 95% CI -0.15 to -0.04, p = .001) and PhenoAge acceleration (fully adjusted regression coefficient -0.07, 95% CI -0.11 to -0.03, p < .001). Mediation analysis showed that BA acceleration partially mediated live microbes-mortality associations. Our results suggest that higher dietary live microbe intake is associated with lower mortality risk and slower biological aging. However, further research is needed to verify these findings.

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Dietary Live Microbes Intake Associated With Biological Aging and Mortality

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