NEW YORK, Jan 28: A new study suggests that adults aged 80 and older who avoid meat may be less likely than meat eaters to reach the age of 100, although experts say the findings reflect the nutritional needs of advanced age rather than inherent risks of plant-based diets.

The research tracked more than 5,000 Chinese adults participating in the Chinese Longitudinal Healthy Longevity Survey, a nationally representative study that began in 1998. By 2018, those following diets without meat were less likely to become centenarians compared with meat eaters.

While plant-based diets have long been linked to lower risks of heart disease, stroke, type 2 diabetes, and obesity in younger populations, researchers said these benefits may not translate directly to very old adults. Age-related changes such as reduced muscle mass, bone density, appetite, and energy expenditure increase the risk of malnutrition and frailty, making adequate protein and nutrient intake critical.

The study found that the lower likelihood of reaching 100 was observed primarily in underweight participants. Older adults of healthy weight who avoided meat did not show a reduced chance of living to 100. Including fish, dairy, or eggs in the diet appeared to offset the risk, providing essential nutrients such as high-quality protein, vitamin B12, calcium, and vitamin D, which support muscle and bone health.

Researchers emphasized that the study was observational, showing associations rather than cause and effect. The findings also align with the so-called “obesity paradox” in aging, where slightly higher body weight is often linked to better survival in later life.

Experts said the study highlights the importance of tailoring nutrition to life stages. In older adulthood, maintaining muscle mass, preventing weight loss, and ensuring nutrient adequacy often take priority over long-term disease prevention. Plant-based diets remain healthy choices but may require careful planning or supplementation to meet the needs of older adults.

The study underscores that dietary requirements evolve with age, and what supports health at 50 may need adjustment at 80 or 90.