Nutrition and Longevity in Aging: Dietary Strategies for Healthy Lifespan Extension

Review Article

Abstract

Aging involves progressive physiological decline, increasing susceptibility to chronic disease and functional loss. Nutrition is a key modifiable determinant of healthspan, influencing oxidative stress, mitochondrial function, proteostasis, and nutrient-sensing pathways such as Mechanistic Target of Rapamycin (mTOR), Adenosine Monophosphate-Activated Protein Kinase (AMPK), Insulin-Like Growth Factor-1 (IGF-1), and sirtuins. Adequate protein preserves muscle mass, while high-quality fats especially omega-3s support cardiovascular, metabolic, and cognitive health. Low-glycemic, fiber-rich carbohydrates enhance insulin sensitivity and promote a diverse gut microbiome that generates short-chain fatty acids with anti-inflammatory effects. Dietary patterns like the Mediterranean diet, Blue Zone diets, and the Longevity Diet are linked to lower cardiometabolic risk and slower biological aging. Caloric restriction, intermittent fasting, and fasting-mimicking diets activate autophagy and mitochondrial efficiency. Effective implementation requires considering multimorbidity, polypharmacy, psychosocial factors, and food access. Advances in nutrigenomics, microbiome science, and digital health enable personalized nutrition, while sustainable plant-forward diets support both healthspan and environmental goals. Integrating nutrition into clinical care and public health can extend healthy lifespan and improve quality of life in older adults.