Quality carbs, fibre promote healthy ageing in women

Consumption of high-quality carbohydrates and fibre appears to factor in the achievement of positive health outcomes in older adulthood for women, as reported in a prospective study.

Researchers used data from the Nurses’ Health Study (NHS) and identified 47,513 participants (mean age at baseline 48.5 years) for study inclusion. Intakes of dietary fibre, total carbohydrates, refined carbohydrates, and high-quality carbohydrates from whole grains, fruits, vegetables, and legumes were obtained from 1984 and 1986 food frequency questionnaires. Dietary glycaemic index (GI) and glycaemic load (GL) were also assessed.

The primary outcome of healthy ageing was defined as the absence of major chronic diseases, lack of cognitive and physical function impairments, and having good mental health, according to 2014 or 2016 NHS questionnaire data.

Of the participants, 3,706 (7.8 percent) met the definition for healthy ageing. The odds of healthy ageing increased with every 10-percent calorie increment in intakes of total carbohydrates (odds ratio [OR], 1.17, 95 percent confidence interval [CI], 1.10–1.25) and high-quality carbohydrates (OR, 1.31, 95 percent CI, 1.22–1.41).

The odds of healthy ageing decreased with intake of refined carbohydrates (OR, 0.87, 95 percent CI, 0.80–0.95) and increased with consumption of carbohydrates from fruits, vegetables, and whole grains (per 5-percent energy increment: OR range, 1.11 to 1.37).

Furthermore, intakes of total dietary fibre and fibre from fruits, vegetables, and cereals had a positive association with healthy ageing (per 1-SD increment: OR range, 1.07–1.17).

GL showed a positive association with healthy ageing, but this association was attenuated after dietary fibre adjustment. The odds of healthy ageing were lower among participants in the highest vs lowest quintile of GI (OR, 0.76, 95 percent CI, 0.67–0.87) and carbohydrate-to-fibre ratio (OR, 0.71, 95 percent CI, 0.62–0.81).

Finally, isocaloric replacements of refined carbohydrates, animal protein, total fat, or trans fats with high-quality carbohydrates increased the odds of healthy ageing (OR range, 1.08–1.16).