Organismo remoso, parte III

A minha intuição pessoal a respeito da relação entre dieta e longevidade baseia-se numa hpótese que, antes de morrer, ainda hei de ver validada.
Acho que o consumo de nutrientes na maior variedade possível é um fator de saúde, sem dúvida;
Um fator adicional, no entanto, para mim, é o grande responsável pela salubridade de sua dieta: a composição dela deve propiciar o crescimento do melhor mix de micro-organismos possível nos seus intestinos.
Elementos dietéticos de alto poder antisséptico e anti-inflamatório fazem parte das dietas associadas a uma maior longevidade: óleos, álcool, acidez do bolo alimentar, taninos, frutas secas, alta velocidade de digestão, componentes anti-oxidantes e por aí vai...
O estudo clipado e com o link para o texto completo em pdf que coloquei abaixo é um dos maiores já feitos recentemente; propõe um escore de mediterraneidade dietética e o associa à longevidade.
Vale a pena conferir e meditar sobre seus hábitos.
Afinal, se vc privilegia a qualidade do combustível do seu carro, por que não prestar mais atenção ao que come e bebe?



Main findings
In a prospective investigation based on the general population, in which 23 349 participants were followed up for 199 726 person years and 1075 deaths occurred, we found that people with closer adherence to the traditional Mediterranean diet, as indicated by the Mediterranean diet score, had lower overall mortality. Specifically, increased adherence to the Mediterranean diet score by two units, a realistic change, was associated with a statistically significant 14% lower overall mortality. In many studies assessing the health effects of the Mediterranean diet, the authors have speculated about the biological processes that mediate its apparent effects, focusing on possible anti-oncogenic actions of the oleic acid in olive oil,¹⁸ resveratrol and piceid mostly in wine,¹⁹ and several other antioxidants in olive oil and plant foods,²⁰ as well as the widely accepted favourable effects of olive oil on blood lipids.²¹

The contribution of the nine components to the Mediterranean diet score was approximately additive in the sense that the addition of the excesses or the deficits in the mortality ratios in table 3 divided by the number of components (nine) would equal –0.07 and would approximately correspond to the mortality ratio of the Mediterranean diet score per one unit increment. Nevertheless, the contribution to the association of adherence to the Mediterranean diet score with lower mortality was larger for moderate (rather than excessive or minimal) consumption of ethanol (24%), followed by low consumption of meat and meat products (17%) and high consumption of vegetables (16%); high consumption of fruits and nuts, high monounsaturated to saturated lipid ratio, and high consumption of legumes each contributed about 10-11%. The contributions of high consumption of cereals and low consumption of dairy products were minimal at about 5%. In these data, high consumption of fish and seafood was associated with a non-significant increase in mortality ratio after adjustment for the other components of the Mediterranean diet score, energy intake, and several other potential confounders (table 3). The inverse association of the Mediterranean diet score with mortality ceased to exist after successive removal of the components referring to ethanol, meat and meat products, vegetables, fruits and nuts, lipid ratio, and legumes—in other words, in these data the components referring to dairy products, cereals, and fish and seafood were largely inconsequential (table 5).

This conclusion needs to be qualified, however. Recollection of habitual intake of alcoholic beverages is probably better than that of habitual intake of the foods contributing to the eight other components, and the corresponding non-differential misclassification (and thus attenuation of a true association) is likely to be less evident for alcohol than for the other components. Moreover, solid evidence exists for a U-shaped association of alcohol with total mortality,²² dictating the use of two cut-off points and, thus, allowing extraction of more informative results about the health effects of this component. Cereals, as generally reported, are a mix of the wholegrain cereals (which are presumed to be beneficial) and other varieties, and milk and dairy products are also a mix of low fat and full fat products (which are presumed to have differential effects on health). Lastly, consumption of fish and seafood by the participants in this study was generally quite low. Nevertheless, super-additive or clearly additive effects with respect to mortality of two by two combinations of the nine components of the Mediterranean diet score refer mostly to ethanol, meat and meat products, and the lipid ratio; to a lesser extend to vegetables, fruits, and legumes; and only exceptionally to cereals and dairy products.

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