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Red Meat and aging (Multivariate genomic scan implicates novel loci and haem metabolism in human ageing)

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Post by Luigi Fontana:
New Nature Communications paper strongly suggests that (among other key aging genes FOXO3, SLC4A7, LINC02513, ZW10, and FGD6) eating too much iron-rich red #meat could accelerate the aging process: indeed in this paper high levels of #iron in the blood correlate with reduced #healthy years of life.
In contrast, maintaining healthy levels of iron in the blood could be the key to a longer life #longevity) by preventing age-related damage based on analysis of genetic data sourced from more than one million people.
This iron-mediated aging mechanism is another key piece of the puzzle that explains why excessive #meat consumption promotes #aging and #cancer. It might also explain (at least in part) why #women live on average 4 years longer than men: because of monthly menstruation they lose approximately 880 ml of blood (and therefore iron) with their periods every year from #menarche to #menopause.
900 ml of blood lost with periods is equivalent to two blood donation per year! And we know that especially those women with heavy periods have problems with very low ferritin (and my need iron supplementation to avoid anemia); problems that disappear after menopause.
On page 139-143 of my new book ‘The Path to Longevity’ I illustrate (and reference) all the other harmful pathways and mechanisms that get activated when people consume high protein, #paleo, #ketogenic diets. Information is power to make intelligent informed choices, all the rest is wishful thinking, #dogmas and biased beliefs.

Multivariate genomic scan implicates novel loci and haem metabolism in human ageing

Edited by Gordo
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I'd buy that, as part of the explanation for the detrimental effect of meat.  High iron levels have been consistently associated with a shorter lifespan, based on the majority of studies I've seen.

Protein appears to be another part of the puzzle. And genetics, of course.


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