I would say right from the start that there are obviously a very large number of dietary components that can have beneficial effect on our health. The study below cannot possibly look at all of them, but from the ones it examined those three (3) variables the title mentions gave the most benefit when tweaked (in this case increased).
https://bmcbiol.biomedcentral.com/articles/10.1186/s12915-022-01395-z
https://www.acsh.org/news/2022/10/04/finally-nutrition-study-recognizes-complexity-16586
“…They used eight models with increasing complexity and interactions between micro and macronutrient intake. The different models not only noted the amount of these nutrients but their relationship to one another, a distinct difference from “univariable” dietary studies. They then correlated the dietary models, what people had eaten, with evidence of dysregulation, or biological aging among the study participants. Here are a few of their key qualitative findings. [1]
Even their most complex model, when considering micro- and macronutrients and other “potential” predictors of health status, “explain less than 5%” of the dysregulation.
- Above-average protein intake coupled with α-tocopherol (Vitamin E) was associated with the lowest levels of dysregulation.
- Above-average carbohydrate intake with average protein and lipid intake was associated with the lowest levels of “biological aging.”
…Their dysregulation score is only one means of measuring biological age; the components of optimum nutrition can vary significantly depending on what you seek to optimize.”
