Plants and the healthspan – lifespan gap
Chronic diseases are responsible for 71% and 79% of global mortality and morbidity respectively, with 58% of chronic disease associated mortality occurring in individuals over 70 years of age.
Research suggests that adoption of a plant-based diet may assist in filling the rapidly expanding healthspan – lifespan gap, which refers to the time an individual is free from disease versus the total years of life lived.
Ageing is associated with an increased risk of several chronic diseases, including cardiovascular disease, type 2 diabetes, and cancer. Similarly, a higher dietary acid load (DAL) is correlated with an elevated risk for these same conditions. It is now widely accepted that plant foods lower DAL, which may explain some of the benefits associated with consumption of a plant-based diet for promotion of longevity.
Human ageing is determined by the balance between injury and repair, or cell death and cell replacement, in the interest of maintaining organ integrity. If cells die more rapidly than they are replaced, the remaining cells must respond to increased demands which may ultimately lead to pathological alterations and deterioration in cell health.
Typical of the ageing process is the development of a chronic, low-grade inflammation, even in the absence of acute infection or other physiological stressors. This phenomenon is termed ‘inflammageing’.
Studies show that diet may have a significant impact on inflammageing and provides insight into strategies for the prevention and management of age-related diseases. Consumption of Western diets abundant in acidic foods (e.g. meat, cheese, white carbs) and low in alkalizing foods (e.g. fruit and vegetables) causes an increase in DAL.
Plant-based diets (e.g. vegetables, fruits, nuts, seeds, whole grains, legumes and healthy oils), have a low net acid load, helping to promote pH balance and reduce inflammation. Also, as the only source of dietary fibre, plants foods shift the gut microbiota profile towards an increased production of anti-inflammatory compounds and a decreased production of harmful toxins.
So, evidently, the adoption of a healthy, varied, plant-based diet can assist in closing the healthspan-lifespan gap and reducing DAL, and decreasing the production of pro-inflammatory markers and oxidative stress, each of which are established triggers for the development of many age-related chronic diseases.
