Quality Carbs, Not Just Quantity, Key to Healthy Aging in Thailand
A major international study finds that healthy aging hinges more on the quality of carbohydrates than on the total amount consumed. Emphasizing fiber-rich, minimally processed foods can lower the risk of chronic disease and cognitive decline later in life. The findings, published in JAMA Network Open, offer practical guidance for Thai households aiming to improve longevity and daily well-being.
Midlife dietary choices shape health in old age. A research team from Tufts University and Harvard T.H. Chan School of Public Health analyzed data spanning more than three decades from over 47,000 women. They found that high-quality carbohydrates and fiber during midlife are strongly linked to healthier aging—defined as the absence of major chronic diseases, preserved mental and physical function, and stable mood.
