Researchers at Mount Sinai School of Medicine set out to address a question that has been challenging scientists for years: How do dietary restriction -- and the reverse, overconsumption -- produce protective effects against aging and disease?
An answer lies in a two-part study led by Charles Mobbs, PhD, Professor of Neuroscience and of Geriatrics and Palliative Medicine at Mount Sinat School of Medicine, published in the November 17 edition of the journal Public Library of Science Biology. The study examines how dietary restriction and a high-caloric diet influence biochemical responses.
Dr. Mobbs and his colleagues unraveled a molecular puzzle to determine that within certain parameters, a lower-calorie diet slows the development of some age-related conditions such as Alzheimer's disease, as well as the aging process. How the diet is restricted -- whether facts, proteins or carbohydrates are cut -- does not appear to matter.