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Optimal Diets for Longevity: From Blue Zones to Precision Nutrition
Optimal Diets for Longevity: From Blue Zones to Precision Nutrition
Learning Objectives
1. Identify the common dietary and lifestyle features of Blue Zones associated with exceptional longevity.
2. Explain how precision nutrition builds on epidemiological and mechanistic evidence to tailor dietary recommendations.
3. Discuss practical strategies for integrating population-based and personalized approaches to optimize diet for healthy aging.
Abstract
Diet is one of the most powerful determinants of longevity and healthy aging. The traditional dietary patterns observed in Blue Zones, regions where people live significantly longer and healthier lives, have been found to promote both lifespan and healthspan. This talk will highlight common dietary principles from Blue Zones, such as plant-forward eating, moderate caloric intake, and strong social and cultural food traditions. At the same time, advances in genetics, metabolomics, and data science now allow us to gain deep understanding biological mechanisms behind the observed health benefits. The field of precision nutrition enable us to move beyond population-level recommendations toward more individualized strategies that account for biological variability and personal characteristics. By integrating classical epidemiological research with cutting-edge approaches in precision nutrition, we can better understand how dietary patterns interact with genetics, the microbiome, and lifestyle factors to influence healthy aging and longevity. The presentation will present the latest data on optimal dietary patterns for promoting healthy aging and offer practical food-based guidance.
Learning Objectives
Dr. Frank Hu
Med. and Epidemiology
Professor of Nutrition
Dean of T.H. Chan School of Public Health, Harvard University
Frank Hu, MD, MPH, PhD, is a world-leading researcher in diet, chronic disease prevention, and healthy aging. He is the Fredrick J. Stare Professor of Nutrition and Epidemiology, Chair of the Department of Nutrition at the Harvard T.H. Chan School of Public Health, and a Professor of Medicine at Harvard Medical School. His pioneering work has shaped the understanding of how diet and lifestyle influence cardiometabolic diseases and healthy aging. He has published over 1,000 scientific papers and is among the top 10 most cited researchers in medicine and public health in the world (H-index 320). His research has been instrumental in advancing precision nutrition, dietary biomarkers, and global efforts to combat chronic disease. His work has significantly influenced national and international dietary guidelines, including his role on the 2015 U.S. Dietary Guidelines Advisory Committee. His contributions to nutrition science and policy have been recognized with numerous honors, including the Kelly West Award for Outstanding Achievement in Epidemiology by the American Diabetes Association, the American Heart Association’ Ancel Keys Memorial Lecturer, and a member of the National Academy of Medicine.