Reducing consumption of a protein found in fish and meat could slow the ageing process and increase life expectancy, according to the research.
Scientists have long believed that an ultra low calorie diet – aproximately 60 per cent of normal levels – can lead to greater longevity.
But now a team of British researchers have discovered that the key to the effect is a reduction in a specific protein and not the total number of calories.
That means that by reducing foods that contain the protein – such as meat, fish and certain nuts – people should live longer wiuthout the need to cut down on meals. […]
But in a series of new experiments on fruit flies, scientists discovered that simply varying the mix of amino acids in the diet affected lifespan.
Further study revealed that one particular amino acid, methionine, made all the difference.
Although flies and people are very different, the researchers believe the effects are likely to be conserved throughout a wide range of different species including humans.
(via Atom Jack)