The balance of macronutrients may affect human mortality rates differently across the lifespan, a study finds. Previous research suggests that both total calorie intake and the balance of macronutrients, including fats, proteins, and carbohydrates, can affect lifespan and age-specific patterns of mortality. Taking a global approach, Alistair Senior and colleagues examined the relationship between national macronutrient supplies and the mortality rates of different age groups. The authors leveraged advances in statistical modeling and the widespread availability of global nutrient supply and mortality data. The dataset included 1,879 lifetables from 103 countries and spanned the time-period 1961-2016. Across age groups, mortality rates were lowest when the energy supply was approximately 3,500 kilocalories per capita per day. Below the age of 20 years, mortality rates were lowest when the total energy supply consisted of 16% proteins and equal amounts (40-45%) of fats and carbohydrates. Later in life, mortality rates were minimized when the total energy supply consisted of 67% carbohydrates, 22% fats, and 11% proteins. According to the authors, the findings suggest that the optimal diet composition for reducing mortality risk might vary with age.
Article #20-15058: "Global associations between macronutrient supply and age-specific mortality," by Alistair M. Senior, Shinichi Nakagawa, David Raubenheimer and Stephen J. Simpson.
MEDIA CONTACT: Alistair Senior, University of Sydney, AUSTRALIA; e-mail: alistair.senior@sydney.edu.au
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Proceedings of the National Academy of Sciences