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A new review suggests that reducing overall protein intake, or limiting specific amino acids, could support healthier ageing and longer life.
Researchers examined more than 350 scientific papers involving humans, animals, microbes and cell cultures.
The findings link lower protein intake with improved metabolism, reduced body fat and better insulin regulation.
Researchers observed higher levels of Fibroblast Growth Factor 21, a hormone associated with protection against ageing.
The review highlights three essential amino acids: isoleucine, valine and methionine.
Restricting these compounds may activate cellular pathways linked to repair and longevity. It may also inhibit mTORC1, activate GCN2 and encourage autophagy, which helps cells remove damaged material.
Researchers also reported fewer senescent cells, improved mitochondrial function and lower tissue damage from reactive oxygen species.
Animal studies further associated reduced protein intake with longer life and less age-related frailty.
Experts caution against simply eating less protein.
Higher protein intake remains important for preserving muscle mass, strength and recovery, particularly with ageing and exercise.
The review instead points towards balancing protein quantity, quality and individual requirements.
Adults over 65 may face protein insufficiency, frailty and muscle loss, making protein restriction potentially unsuitable for some people.
Experts also noted that much of the evidence comes from animal research.
More long-term human studies are needed before firm dietary recommendations can follow.
As dietitian Kristin Kirkpatrick put it, ‘Protein is one piece of a larger puzzle’ in healthy ageing. Individual needs should guide dietary choices.
Also Read: Over 60? Could Your Pulse Pressure Reveal More About Your Heart Health?
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