Dietary factors and DNA methylation-based markers of ageing in 5310 middle-aged and older Australian adults

The role of nutrition in healthy ageing is acknowledged but details of optimal dietary composition are still uncertain. We aimed to investigate the cross-sectional associations between dietary exposures, including macronutrient composition, food groups, specific foods, and overall diet quality, with methylation-based markers of ageing. Blood DNA methylation data from 5310 participants (mean age 59 years) in the Melbourne Collaborative Cohort Study were used to calculate five methylation-based measures of ageing: PCGrimAge, PCPhenoAge, DunedinPACE, ZhangAge, TelomereAge. For a range of dietary exposures, we estimated (i) the ‘equal-mass substitution effect’, which quantifies the effect of adding the component of interest to the diet while keeping overall food mass constant, and (ii) the ‘total effect’, which quantifies the effect of adding the component of interest to the current diet. For ‘equal-mass substitution effects’, the strongest association for macronutrients was for fibre intake (e.g. DunedinPACE, per 12 g/day − 0.10 [standard deviations]; 95%CI − 0.15, − 0.05, p < 0.001). Associations were positive for protein (e.g. PCGrimAge, per 33 g/day 0.04; 95%CI 0.01–0.08, p = 0.005). For food groups, the evidence tended to be weak, though sugar-sweetened drinks showed positive associations, as did artificially-sweetened drinks (e.g. DunedinPACE, per 91 g/day 0.06, 95%CI 0.03–0.08, p < 0.001). ‘Total effect’ estimates were generally very similar. Scores reflecting overall diet quality suggested that healthier diets were associated with lower levels of ageing markers. High intakes of fibre and low intakes of protein and sweetened drinks, as well as overall healthy diets, showed the most consistent associations with lower methylation-based ageing in our study.