Higher iron levels increase epigenetic age.
The results of present investigation unveiled the causality of iron overload on acceleration of epigenetic clocks. Researches are warranted to illuminate the underlying mechanisms and formulate strategies for potential interventions.
Did you just read the title? Did you read the conclusion at least?
Conclusions
In a nutshell, our results demonstrated the potential causal relationship of iron overload to accelerate epigenetic clocks.
Between the epigenetic predictions, and the actual age and biomarkers of the centenarians, I’d go with the actual data.
The centenarians already won the race. So reverse engineering their genetic gifts seems to me, to be the better approach.
This may be the U shaped curve again. The centenarians were tested at age 75. So, maybe, increased iron is needed beyond that age, because the killer for most seniors are infections, not effectively parried by a healthy immune system.
Yes, I think the key thing is probably a U-shaped curve. " the potential causal relationship of iron overload to accelerate epigenetic clocks.
Many older people, including myself, often fight iron deficiency.
That’d be like reverse engineering the genetics of lottery winners to gain their luck. As of now we simply don’t know whether they reached 100 due to sheer luck or other cofounding factors.
I just wanted to get this thread back on the main findings of the study, because im really interested in the findings you’ve highlighted.
Uric acid was the biggest association. Do we know what the mechanism of association would be. And how we might go about lowering it if were causative?
Uric acid. Think “gout”
Dr Rick Johnson (kidney doc) says:
Avoid high sugar, especially sugary drinks
Avoid alcohol, especially beer
Avoid purines (shellfish, sardines, gravy, etc)
Take 500mg vit C everyday
Avoid dehydration
Take SLGT2 inhibitors
Tart cherries.
Individuals consuming a vegan diet had the highest serum concentrations of uric acid compared to meat eaters, fish eaters and vegetarians, especially in men. Vegetarians and individuals who eat fish but not meat had the lowest concentrations of serum uric acid.
So, pesco-vegetarians have the best chance to be super centenarians. I’ll buy that.
As long as you don’t overdo the shellfish and sardines!!
Let’s do an informal poll uric acid vs diet!
My uric acid is stable at 220umol/l (3.7mg/dl) and I eat low carbs with animal proteins (20% red meat, 40% white meat and 40% fish)
My Uric acid is 5.1 mg/dl (only tested once a few months ago). I drink 1 beer a year, eat no shellfish, no sardines, no gravy…I eat 150-200 grams of animal protein most days of the week (almost all large fish). No red meat. No HPF. A lot of plant diversity. No dairy. No added sugar. No fruit juice. Lot’s of fruit (berries, apples).
Two tests in the last six months. 3.3 and 3.6 mg/dl. High carb and plenty of red meat.
We are at N=3 now.
So far we have 2 data points with low uric acid: 1 high carbs/red meat and 1 low carbs/meat(including red)
And a data point with medium uric acid level and no red meat.
Currently the carbs seem irrelevant and red meat has a slight advantage.
That’s never going to be a high power study but it’s fun anyway. 
Mine is quite high being around 5mg/dl (300 umol/L). I am an unusually heavy drinker for a biohacker although I don’t drink every day. Today, for example, is a non-drinking day. Yesterday, however, I drank 3 pints of bitter and 4 cans of lager.
I do eat red meat although not masses, I would say I am mid range on carbs.
John, not suggesting you should, but curious If you’ve ever tried kudzu root when drinking. From memory it reduces conversion of alcohol, meaning you can reach and maintain an enjoyable merry state with lesser alcohol intake. People naturally drink less as a result ,(apparently)
I have some somewhere, but have not tried it. I do take DHM and pantethine when drinking. Both help to reduce the negative effects.
I just checked my data. My uric acid fluctuates between 240 and 210umol/l. I I have regular measurements for few years, I have two checkups a year one in March second in September. Funny enough the lower number is September, where I spend two months by the sea where I eat mostly vegetarian diet with some 3-4 meals with fish/shellfish… I eat more fruit and less wheat. My winter diet is same, just that I live above bakery, so I eat more sourdough and less fish, more cheese and milk, and 3-4 meals that include poultry or red meat a week.
My macros stay mostly same. I eat around 90-100 grams protein, around 70 grams of fat, 250+ grams of carbs and eat around 2000-2100 calories/day with 10-15% CR.
Interesting, SGLT2 inhibitors reduce uric acid:
(dapagliflozin and empagliflozin might be the best ones)
So here are my urate figures
361 321 308 299 277 282 294 298 250 282 329.48 274 354.32 378.09 381.87 361.87 6% 358.4 360 350 340 300 375.14 higher because of beer over the weekend 369.83 343.74 308.34 308.78 310.04 320 316.33 298 306 350.04 297 310 316 287 301 320 316 308 330 310 297.7 340 315 310 320 340 a bit higher from drinking not a lot 344.7 no booze in prior week 350 perlmutter says keep below 297 umol/L 338.8 340 320 325 300 351.2 300 306.2 351.3 350 291.2 400 328.6 391.37 335 improved 305 330 370 318.7 287 314.2 350 306.3 348 333.1 320 316 317.2 299 301 302.7 350 286 310 330 328 330 301.3 355.3 311
Micromoles per litre.
I think it is relatively high because I drink a lot of alcohol. I have never had a gout issue. I was a much heavier drinker in the past say 20 years ago (like two bottles of red wine a night) and was not that well then, much that I was not normally ill enough to need medical attention.
My current (alcohol) stack is really good at minimising the effects of alcohol, but I think it (alcohol) probably pushes up urate.