Planetary Health Diet Index (PHDI) says Mike Tipton
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Each of these diets emphasizes high intake of fruits, vegetables, whole grains, unsaturated fats, nuts, and legumes, and some also include low to moderate intake of healthy animal-based foods such as fish and certain dairy products. The researchers also assessed participants’ intake of ultra-processed foods, which are industrially manufactured, often containing artificial ingredients, added sugars, sodium, and unhealthy fats.
The study found that 9,771 participants—9.3% of the study population—aged healthfully. Adhering to any one of the healthy dietary patterns was linked to overall healthy aging and its individual domains, including cognitive, physical, and mental health.
The leading healthy diet was the AHEI, which was developed to prevent chronic diseases. Participants in the highest quintile of the AHEI score had an 86% greater likelihood of healthy aging at 70 years and a 2.2-fold higher likelihood of healthy aging at 75 years compared to those in the lowest quintile of the AHEI score. The AHEI diet reflects a diet rich in fruits, vegetables, whole grains, nuts, legumes, and healthy fats and low in red and processed meats, sugar-sweetened beverages, sodium, and refined grains. Another leading diet for healthy aging was the PHDI, which considers both human and environmental health by emphasizing plant-based foods and minimizing animal-based foods.
Extreme heat has a detrimental impact on athletic performance, says Mike Tipton, co-author of the Rings of Fire report and professor of physiology at the University of Portsmouth’s Extreme Environments Laboratory in the UK.
“As the temperature goes up, you get a reduction in performance – marathon performance declines by about one minute for every 1C (1.8F) increase in air temperature above 15C (59F),” says Tipton.
The ideal temperature for continuous endurance, such as cycling or running, is 11C (51.8F), says Tipton.
“Yogurt may be good for maintaining a good microbiome in our body,” says Dr. Tomotaka Ugai, a co-senior author of the study. He’s an investigator at Brigham and Women’s Hospital and a department associate at the Harvard T.H. Chan School of Public Health.
Specifically, the researchers found that the habitual yogurt eaters had lower rates of Bifidobacterium-positive proximal colon cancers. Proximal colon cancer is a type of colon cancer that occurs on the right side of the colon and can have worse survival outcomes than cancers that occur in the distal colon, which is on the left side.
Ugai says the bacteria in yogurt appear to promote an overall healthy balance of bacteria in the gut. And that, in turn, promotes a strong and healthy gut barrier, which is important, because when the gut barrier becomes too permeable, it can lead to inflammation and increase the risk of colon cancer.
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