Let’s face it – most of us don’t like to think about aging. It can feel like an unwelcome chapter where mobility decreases, aches increase and our youthful glow fades. But what if we told you that eating the right kind of carbohydrates could help you age not just gracefully, but healthfully?

According to Eating Well, the key isn’t cutting carbs entirely; it’s upgrading them.

In a new study published in JAMA Network Open, it states, “women who consumed more high-quality carbohydrates and fiber in midlife were significantly more likely to reach older adulthood with good physical and cognitive function – and without major chronic illnesses.”

The study highlights that it’s not about how many carbs you eat, but the type of carbs that matter most.

“Whole plant foods like fruits, vegetables, legumes and whole grains were linked to a higher likelihood of healthy aging. Meanwhile, diets high in refined carbohydrates (e.g., cookies, white-flour pasta, etc.) had the opposite effect.”

In other words, swap the white bread and sugary snacks for whole grains and fiber-rich foods, and your future self may thank you.

This kind of nutritional strategy aligns with the values we promote here at Life University, particularly in connection with our emphasis on sustainable, holistic health. Nourishing your body with the right fuel now can have long-term benefits – not just for your body but for your brain.

Supporting this further, a women’s health study published in the Atlanta Journal-Constitution (AJC) on June 9, 2025, backs the long-term impact of quality carbs. The study, conducted by Tufts University and Harvard University from 1986 to 2016 and involving over 47,000 women, found that the type of carbs consumed influenced whether individuals experienced what they defined as “healthy aging.”

“The researchers defined healthy aging as older adults who avoided 11 major chronic diseases, including cancer, Type 2 diabetes and stroke; experienced no cognitive or physical impairments; and self-reported good mental health. Of the nearly 50,000 women observed, only 3,706 were considered to have experienced healthy aging. That’s around an 8% success rate.”

That statistic might sound daunting, but it also reinforces how critical our nutritional choices are today. Dr. Dominic Fetterly, Director of Life U’s NeuroLIFE Institute, offers this helpful metaphor:

“More complex carbs are going to give us better fuel, and that’s going to be more sustainable over time. It’s like adding a log to a fire instead of putting hay in a fire. Simple sugars are going to burn up really quickly, adding a log is going to add sustainable fuel for longer periods of time.”

Dr. Fetterly also encourages us to explore alternatives to simple sugars as part of our daily choices.

So, what does this mean for your plate? It means shifting from fast-burning, processed carbs to nutrient-dense, fiber-rich options. Think: sweet potatoes over fries, whole grain quinoa instead of white rice, and a fresh fruit bowl in place of that sugary dessert.

At Life U, we believe in a proactive approach to wellness, and that includes understanding how our diet today can impact our quality of life tomorrow. If we can help empower our students, faculty and community to live longer, healthier and more vibrant lives simply by upgrading what’s on our plate, that’s a legacy of health worth investing in.