Chilean scientists explore how diet and lifestyle can slow ageing from age of 30

Scientists have found that the first signs of ageing in the body appear as early as the age of 30. According to Chilean researchers, this process can be slowed down not in old age, but in middle age – between 30 and 58 years.

Experts believe that the key to healthy longevity lies in combating oxidative stress. During the summer school of the postgraduate programme in biomedical sciences at the University of Talca (UTalca), a public university in Chile, researchers presented recent findings in this field.

“We want to understand at the molecular level what happens in cells in order to prevent chronic diseases through preventive measures or pharmacologically,” explained programme director Daniel Gonzalez Reynoso.

Researchers from the Department of Nutrition and Food Sciences demonstrated the benefits of locally sourced foods. A beverage made from Chilean berries reduces the level of malondialdehyde in the blood – a marker of oxidative damage – after eating fatty meals. In addition, bread enriched with bean flour helped lower the risk of post-meal blood sugar spikes in older adults compared with standard white bread, according to information from Cronica Digital, a partner of TV BRICS.

Scientists also identified low physical activity and social isolation as factors that accelerate ageing. “Physical activity is fundamental. It improves most indicators,” said Monica Caceres, associate professor at the University of Chile.

Caceres, head of the Laboratory of Ageing and Tissue Repair, also advises establishing a regular sleep routine and drinking juices with natural antioxidants to help counter oxidative stress.

The research was conducted against the backdrop of an ageing population in Chile and worldwide due to low birth rates. The summer school brought together more than 50 master's students, doctoral candidates and researchers from various universities across the country.