Carbs link to ageing process

As we get older, we need fewer calories, but many of us carry on eating the same amount of food we always have. Now, research indicates that reducing your calorie intake could slow the ageing process, as well as the development of diseases such as type 2 diabetes and even cancer.

Researchers have shown that monkeys live several years longer than normal when fed a diet with gradually reducing amounts of sugar and protein but with constant levels of vitamins and minerals. The effects are seen across the board – in fungi, insects and yeasts. However, it has proven difficult to discover exactly why a calorie reduction or restriction could help a life form – whether an insect or a human – live longer.

Now, researchers at the University of Gothenburg, Sweden, have pinpointed an enzyme, called peroxiredoxin, which, when combined with calorie restriction, remains active, thereby increasing longevity. It appears the enzyme is pivotal in preventing age-related genetic damage.

Carbohydrates

The researchers discovered the enzyme’s role by showing that calorie restriction only increased longevity when the enzyme remained active; longevity was not increased when it was inactive. It has been shown to help prevent proteins within the body from becoming damaged, which helps protect against diseases such as Alzheimer’s and Parkinson’s.

Furthermore, when the enzyme is inactive, it can lead to various genetic defects and diseases, including cancer. The next step will be to find ways to keep the enzyme active and look at the ways in which our lifestyle or dietary choices may have a detrimental effect on the enzyme.