11 epigenetic clocks have been published since 2011, but which is best for predicting aging and age-related disease? In this video, I present findings from a recent publication, “Underlying features of epigenetic aging clocks in vitro and in vivo”, that compared data for 11 epigenetic clocks, and derived a new epigenetic clock, the meta-clock.
Here’s a podcast that was recorded with WildHealth, enjoy!
Cooking foods at temperatures higher than boiling produces advanced glycation end (AGE) products, which induce insulin resistance and inflammation, and shorten lifespan in mice. Similar data exists in humans for the effect of dietary AGE products on insulin resistance and inflammation, and a higher dietary AGE product intake is associated with cancer in both men and women. Accordingly, reducing dietary AGE product intake may be an important strategy for improving health and increasing lifespan in people.
Germ-free mice (animals don’t have a microbiome) live longer than microbiome-containing mice, but it’s impractical for people to live in a bubble for their entire lifespan. As a more practical approach, which microbiome-derived factors impact lifespan, and can they be modified?
Dietary supplementation with acarbose increases lifespan, and one reason for that may involve reduced circulating levels of glucose, but the other side of that story involves increased gut bacterial production of short chain fatty acids (SCFAs). Whether acarbose will increase lifespan in people is unknown, and with the goal of increasing lifespan, are there other ways to increase SCFAs?