Dietary diversity score and the acceleration of biological aging: a population-based study of 88,039 participants

Objectives: Our study aimed to investigate the association of dietary diversity score (DDS), as reflected by five dietary categories, with biological age acceleration. Design: A cross-sectional study. Setting and participants: This study included 88,039 individuals from the UK Biobank. Methods: Biological age (BA) was assessed using Klemerae-Doubal (KDM) and PhenoAge methods. The difference between BA and chronological age represents the age acceleration (AgeAccel), termed as "KDMAccel" and "PhenoAgeAccel". AgeAccel > 0 indicates faster aging. Generalized linear regression models were performed to assess the associations of DDS with AgeAccel. Similar analyses were performed for the five dietary categories. Results: After adjusting for multiple variables, DDS was inversely associated with KDMAccel (beta(High vs Low) = -0.403, 95%CI: -0.492 to -0.314, P < 0.001) and PhenoAgeAccel (beta(High vs Low) = -0.545, 95%CI: -0.641 to -0.450, P < 0.001). Each 1-point increment in the DDS was associated with a 4.4% lower risk of KDMAccel and a 5.6% lower risk of PhenoAgeAccel. The restricted cubic spline plots demonstrated a non-linear dose-response association between DDS and the risk of AgeAccel. The consumption of grains (beta(KDMAccel) = -0.252, beta(PhenoAgeAccel) = -0.197), vegetables (beta(KDMAccel) = -0.044, beta(PhenoAgeAccel) = -0.077) and fruits (beta(KDMAccel) = -0.179, beta(PhenoAgeAccel) = -0.219) was inversely associated with the two AgeAccel, while meat and protein alternatives (beta(KDMAccel) = 0.091, beta(PhenoAgeAccel) = 0.054) had a positive association (All P < 0.001). Stratified analysis revealed stronger accelerated aging effects in males, smokers, and drinkers. A strengthening trend in the association between DDS and AgeAccel as TDI quartiles increased was noted. Conclusions: This study suggested that food consumption plays a role in aging process, and adherence to a higher diversity dietary is associated with the slowing down of the aging process. (c) 2024 The Author(s). Published by Elsevier Masson SAS on behalf of SERDI Publisher. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).