A recent study published in BMC Medicine reveals that an eight-week vegan diet can significantly lower biological age estimates based on DNA methylation levels.

The research involved 21 pairs of adult identical twins, with one twin following a vegan diet while the other maintained an omnivorous diet, providing a unique perspective on dietary impacts.

Participants, primarily women with an average age of 40 and a body mass index of 26 kg/m², followed the diets for eight weeks, initially with meals prepared by researchers before transitioning to self-prepared meals.

Results indicated that those on the vegan diet experienced reductions in biological age and improvements in various health markers, including heart, hormone, liver, inflammatory, and metabolic system ages.

Notably, participants on the vegan diet lost an average of 4.4 pounds more than those on the omnivorous diet, likely due to consuming 200 fewer calories in the initial four weeks.

Decreases in biological age were assessed through DNA methylation levels, which serve as a marker for biological aging.

The study also noted changes in immune cell types, suggesting that some observed effects might be attributed to short-term immune responses rather than diet alone.

Experts, including Dr. Duane Mellor from the British Dietetic Association, caution that the study did not fully control for caloric intake, which could have influenced the outcomes.

The short duration of the study raises questions about the permanence of the observed epigenetic changes, prompting experts to advise caution in interpreting the results.

The authors emphasize the need for further research to clarify the relationship between diet, weight loss, and aging, as well as the long-term effects of a vegan diet.

Concerns have been raised about potential nutritional deficiencies associated with long-term vegan diets, particularly for older individuals.