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Biemans Y, Bach D, Behrouzi P, Horvath S, Kramer CS, Liu S, Manson JE, Shadyab AH, Stewart J, Whitsel EA, Yang B, de Groot L, Grootswagers P. Identifying the relation between food groups and biological ageing: a data-driven approach. Age Ageing 2024; 53:ii20-ii29. [PMID: 38745494 PMCID: PMC11094402 DOI: 10.1093/ageing/afae038] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2023] [Indexed: 05/16/2024] Open
Abstract
BACKGROUND Heterogeneity in ageing rates drives the need for research into lifestyle secrets of successful agers. Biological age, predicted by epigenetic clocks, has been shown to be a more reliable measure of ageing than chronological age. Dietary habits are known to affect the ageing process. However, much remains to be learnt about specific dietary habits that may directly affect the biological process of ageing. OBJECTIVE To identify food groups that are directly related to biological ageing, using Copula Graphical Models. METHODS We performed a preregistered analysis of 3,990 postmenopausal women from the Women's Health Initiative, based in North America. Biological age acceleration was calculated by the epigenetic clock PhenoAge using whole-blood DNA methylation. Copula Graphical Modelling, a powerful data-driven exploratory tool, was used to examine relations between food groups and biological ageing whilst adjusting for an extensive amount of confounders. Two food group-age acceleration networks were established: one based on the MyPyramid food grouping system and another based on item-level food group data. RESULTS Intake of eggs, organ meat, sausages, cheese, legumes, starchy vegetables, added sugar and lunch meat was associated with biological age acceleration, whereas intake of peaches/nectarines/plums, poultry, nuts, discretionary oil and solid fat was associated with decelerated ageing. CONCLUSION We identified several associations between specific food groups and biological ageing. These findings pave the way for subsequent studies to ascertain causality and magnitude of these relationships, thereby improving the understanding of biological mechanisms underlying the interplay between food groups and biological ageing.
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Affiliation(s)
- Ynte Biemans
- Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, The Netherlands
| | - Daimy Bach
- Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, The Netherlands
| | - Pariya Behrouzi
- Biometrics, Mathematical and Statistical Methods, Wageningen University and Research, Wageningen, The Netherlands
| | - Steve Horvath
- Department of Human Genetics, David Geffen School of Medicine, University of California, Los Angeles, CA, USA
- Altos Labs, San Diego Institute of Science, San Diego, CA, USA
- Department of Biostatistics, Fielding School of Public Health, University of California, Los Angeles, CA, USA
| | - Charlotte S Kramer
- Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, The Netherlands
| | - Simin Liu
- Departments of Medicine and Surgery, Alpert School of Medicine, Brown University, Providence, RI, USA
- Department of Epidemiology and Center for Global Cardiometabolic Health, School of Public Health, Brown University, Providence, RI, USA
| | - JoAnn E Manson
- Department of Medicine, Brigham and Women's Hospital, Harvard Medical School, Boston, MA, USA
| | - Aladdin H Shadyab
- Herbert Wertheim School of Public Health and Human Longevity Science, University of California, San Diego, La Jolla, CA, USA
| | - James Stewart
- Department of Epidemiology, Gillings School of Global Public Health, University of North Carolina at Chapel Hill, Chapel Hill, NC, USA
| | - Eric A Whitsel
- Department of Epidemiology, Gillings School of Global Public Health, University of North Carolina at Chapel Hill, Chapel Hill, NC, USA
- Department of Medicine, School of Medicine, University of North Carolina, Chapel Hill, NC, USA
| | - Bo Yang
- Department of Epidemiology and Center for Global Cardiometabolic Health, School of Public Health, Brown University, Providence, RI, USA
| | - Lisette de Groot
- Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, The Netherlands
| | - Pol Grootswagers
- Division of Human Nutrition and Health, Wageningen University and Research, Wageningen, The Netherlands
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Delgado-Osorio A, Navajas-Porras B, Pérez-Burillo S, Hinojosa-Nogueira D, Toledano-Marín Á, Pastoriza de la Cueva S, Paliy O, Rufián-Henares JÁ. Cultivar and Harvest Time of Almonds Affect Their Antioxidant and Nutritional Profile through Gut Microbiota Modifications. Antioxidants (Basel) 2024; 13:84. [PMID: 38247508 PMCID: PMC10812595 DOI: 10.3390/antiox13010084] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 12/28/2023] [Accepted: 12/29/2023] [Indexed: 01/23/2024] Open
Abstract
Almonds are a rich source of beneficial compounds for human health. In this work, we assessed the influence of almond cultivars and harvest time on their morphological (length, width and thickness) and nutritional (ash, moisture, proteins) profiles. We also evaluated the impact of an in vitro digestion and fermentation process on almonds' antioxidant and phenolic content, as well as their support of gut microbiota community and functionality, including the production of short-chain fatty acids (SCFAs), lactic and succinic acids. The length, width, and thickness of almonds varied significantly among cultivars, with the latter two parameters also exhibiting significant changes over time. Moisture content decreased with maturity, while protein and ash increased significantly. Total antioxidant capacity released by almonds after digestion and fermentation had different trends depending on the antioxidant capacity method used. The fermentation step contributed more to the antioxidant capacity than the digestion step. Both cultivar and harvest time exerted a significant influence on the concentration of certain phenolic compounds, although the total content remained unaffected. Similarly, fecal microbiota modulation depended on the cultivar and maturity stage, with the Guara cultivar and late maturity showing the largest effects. Cultivar type also exerted a significant impact on the concentration of SCFAs, with the Guara cultivar displaying the highest total SCFAs concentration. Thus, we conclude that cultivar and harvest time are key factors in shaping the morphological and nutritional composition of almonds. In addition, taking into account all the results obtained, the Guara variety has the best nutritional profile.
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Affiliation(s)
- Adriana Delgado-Osorio
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Av. del Hospicio, s/n, 18012 Granada, Spain; (A.D.-O.); (B.N.-P.); (S.P.-B.); (D.H.-N.); (Á.T.-M.); (S.P.d.l.C.)
| | - Beatriz Navajas-Porras
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Av. del Hospicio, s/n, 18012 Granada, Spain; (A.D.-O.); (B.N.-P.); (S.P.-B.); (D.H.-N.); (Á.T.-M.); (S.P.d.l.C.)
| | - Sergio Pérez-Burillo
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Av. del Hospicio, s/n, 18012 Granada, Spain; (A.D.-O.); (B.N.-P.); (S.P.-B.); (D.H.-N.); (Á.T.-M.); (S.P.d.l.C.)
| | - Daniel Hinojosa-Nogueira
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Av. del Hospicio, s/n, 18012 Granada, Spain; (A.D.-O.); (B.N.-P.); (S.P.-B.); (D.H.-N.); (Á.T.-M.); (S.P.d.l.C.)
| | - Ángela Toledano-Marín
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Av. del Hospicio, s/n, 18012 Granada, Spain; (A.D.-O.); (B.N.-P.); (S.P.-B.); (D.H.-N.); (Á.T.-M.); (S.P.d.l.C.)
| | - Silvia Pastoriza de la Cueva
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Av. del Hospicio, s/n, 18012 Granada, Spain; (A.D.-O.); (B.N.-P.); (S.P.-B.); (D.H.-N.); (Á.T.-M.); (S.P.d.l.C.)
| | - Oleg Paliy
- Department of Biochemistry and Molecular Biology, Boonshoft School of Medicine, Wright State University, Dayton, OH 45435, USA;
| | - José Ángel Rufián-Henares
- Departamento de Nutrición y Bromatología, Instituto de Nutrición y Tecnología de los Alimentos, Centro de Investigación Biomédica, Universidad de Granada, Av. del Hospicio, s/n, 18012 Granada, Spain; (A.D.-O.); (B.N.-P.); (S.P.-B.); (D.H.-N.); (Á.T.-M.); (S.P.d.l.C.)
- Instituto de Investigación Biosanitaria ibs.GRANADA, Universidad de Granada, Avda. de Madrid 15, 2a Planta, 18012 Granada, Spain
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