The Science Behind

Our algorithm evolves alongside the science. As new research emerges, we continue to expand its evidence base and refine how it works.
Here are some of the most relevant studies informing its development.

AI and Precision Nutrition

  1. Massara, P., Kirkland, J., Pagani, I., Huey, S. L., Hirsh, H., McDonald, D., Patel, L., Finkelstein, J. L., Gantz, M., Wang, F., Erickson, D., Wells, M. T., Elemento, O., Knight, R., & Mehta, S. (2026). Applying artificial intelligence and machine learning in precision nutrition. Nature Communications, 17, Article 5880. https://doi.org/10.1038/s41467-026-75004-w

Dietary Patterns, Food Processing, and Healthy Aging

  1. Tessier, A.-J., Wang, F., Korat, A. A., Eliassen, A. H., Chavarro, J., Grodstein, F., Li, J., Liang, L., Willett, W. C., Sun, Q., Stampfer, M. J., Hu, F. B., & Guasch-Ferré, M. (2025). Optimal dietary patterns for healthy aging. Nature Medicine, 31(5), 1644–1652. https://doi.org/10.1038/s41591-025-03570-5

  2. Ahmad, S., Moorthy, M. V., Lee, I.-M., Ridker, P. M., Manson, J. E., Buring, J. E., Demler, O. V., & Mora, S. (2024). Mediterranean diet adherence and risk of all-cause mortality in women. JAMA Network Open, 7(5), Article e2414322. https://doi.org/10.1001/jamanetworkopen.2024.14322

  3. Furbatto, M., Lelli, D., Antonelli Incalzi, R., & Pedone, C. (2024). Mediterranean diet in older adults: Cardiovascular outcomes and mortality from observational and interventional studies: A systematic review and meta-analysis. Nutrients, 16(22), Article 3947. https://doi.org/10.3390/nu16223947

  4. Hu, F. B. (2024). Diet strategies for promoting healthy aging and longevity: An epidemiological perspective. Journal of Internal Medicine, 295(4), 508–531. https://doi.org/10.1111/joim.13728

  5. Tan, J., Zhang, S., Jiang, Y., Li, J., & Yang, C. (2024). Plant-based diet and risk of all-cause mortality: A systematic review and meta-analysis. Frontiers in Nutrition, 11, Article 1481363. https://doi.org/10.3389/fnut.2024.1481363

  6. Liang, S., Zhou, Y., Zhang, Q., Yu, S., & Wu, S. (2025). Ultra-processed foods and risk of all-cause mortality: An updated systematic review and dose-response meta-analysis of prospective cohort studies. Systematic Reviews, 14(1), Article 53. https://doi.org/10.1186/s13643-025-02800-8

Centenarians, Biological Aging, and Extreme Longevity

  1. Dai, Z., Lee, S. Y., Sharma, S., Ullah, S., Tan, E. C. K., Brodaty, H., Schutte, A. E., & Sachdev, P. S. (2024). A systematic review of diet and medication use among centenarians and near-centenarians worldwide. GeroScience, 46(6), 6625–6639. https://doi.org/10.1007/s11357-024-01247-4

  2. Santos-Pujol, E., Noguera-Castells, A., Casado-Pelaez, M., García-Prieto, C. A., Vasallo, C., Campillo-Marcos, I., Quero-Dotor, C., Crespo-García, E., Bueno-Costa, A., Setién, F., Ferrer, G., Davalos, V., Mereu, E., Pluvinet, R., Arribas, C., de la Torre, C., Villavicencio, F., Sumoy, L., Granada, I., . . . Esteller, M. (2025). The multiomics blueprint of the individual with the most extreme lifespan. Cell Reports Medicine, 6(10), Article 102368. https://doi.org/10.1016/j.xcrm.2025.102368

  3. Pang, S., Chen, X., Lu, Z., Meng, L., Huang, Y., Yu, X., Huang, L., Ye, P., Chen, X., Liang, J., Peng, T., Luo, W., & Wang, S. (2023). Longevity of centenarians is reflected by the gut microbiome with youth-associated signatures. Nature Aging, 3(4), 436–449. https://doi.org/10.1038/s43587-023-00389-y

  4. Waziry, R., Ryan, C. P., Corcoran, D. L., Huffman, K. M., Kobor, M. S., Kothari, M., Graf, G. H., Kraus, V. B., Kraus, W. E., Lin, D. T. S., Pieper, C. F., Ramaker, M. E., Bhapkar, M., Das, S. K., Ferrucci, L., Hastings, W. J., Kebbe, M., Parker, D. C., Racette, S. B., . . . Belsky, D. W. (2023). Effect of long-term caloric restriction on DNA methylation measures of biological aging in healthy adults from the CALERIE trial. Nature Aging, 3(3), 248–257. https://doi.org/10.1038/s43587-022-00357-y

Dietary Fiber and Mortality

  1. Ramezani, F., Pourghazi, F., Eslami, M., Gholami, M., Mohammadian Khonsari, N., Ejtahed, H.-S., Larijani, B., & Qorbani, M. (2024). Dietary fiber intake and all-cause and cause-specific mortality: An updated systematic review and meta-analysis of prospective cohort studies. Clinical Nutrition, 43(1), 65–83. https://doi.org/10.1016/j.clnu.2023.11.005

  2. Yang, Y., Zhao, L.-G., Wu, Q.-J., Ma, X., & Xiang, Y.-B. (2015). Association between dietary fiber and lower risk of all-cause mortality: A meta-analysis of cohort studies. American Journal of Epidemiology, 181(2), 83–91. https://doi.org/10.1093/aje/kwu257

Gut Microbiome and Fermented Foods

  1. Spencer, C. N., McQuade, J. L., Gopalakrishnan, V., McCulloch, J. A., Vetizou, M., Cogdill, A. P., Wadud Khan, M. A., Zhang, X., White, M. G., Peterson, C. B., Wong, M. C., Morad, G., Rodgers, T., Badger, J. H., Helmink, B. A., Andrews, M. C., Rodrigues, R. R., Morgun, A., Kim, Y. S., . . . Wargo, J. A. (2021). Dietary fiber and probiotics influence the gut microbiome and melanoma immunotherapy response. Science, 374(6575), 1632–1640. https://doi.org/10.1126/science.aaz7015

  2. Park, I., & Mannaa, M. (2025). Fermented foods as functional systems: Microbial communities and metabolites influencing gut health and systemic outcomes. Foods, 14(13), Article 2292. https://doi.org/10.3390/foods14132292

Olive Oil, Nuts, and Healthy Fats

  1. Guasch-Ferré, M., Li, Y., Willett, W. C., Sun, Q., Sampson, L., Salas-Salvadó, J., Martínez-González, M. A., Stampfer, M. J., & Hu, F. B. (2022). Consumption of olive oil and risk of total and cause-specific mortality among US adults. Journal of the American College of Cardiology, 79(2), 101–112. https://doi.org/10.1016/j.jacc.2021.10.041

  2. Balakrishna, R., Bjørnerud, T., Bemanian, M., Aune, D., & Fadnes, L. T. (2022). Consumption of nuts and seeds and health outcomes including cardiovascular disease, diabetes and metabolic disease, cancer, and mortality: An umbrella review. Advances in Nutrition, 13(6), 2136–2148. https://doi.org/10.1093/advances/nmac077

Protein Intake and Aging

  1. Naghshi, S., Sadeghi, O., Willett, W. C., & Esmaillzadeh, A. (2020). Dietary intake of total, animal, and plant proteins and risk of all cause, cardiovascular, and cancer mortality: Systematic review and dose-response meta-analysis of prospective cohort studies. BMJ, 370, Article m2412. https://doi.org/10.1136/bmj.m2412

  2. Song, M., Fung, T. T., Hu, F. B., Willett, W. C., Longo, V. D., Chan, A. T., & Giovannucci, E. L. (2016). Association of animal and plant protein intake with all-cause and cause-specific mortality. JAMA Internal Medicine, 176(10), 1453–1463. https://doi.org/10.1001/jamainternmed.2016.4182

  3. Levine, M. E., Suarez, J. A., Brandhorst, S., Balasubramanian, P., Cheng, C.-W., Madia, F., Fontana, L., Mirisola, M. G., Guevara-Aguirre, J., Wan, J., Passarino, G., Kennedy, B. K., Wei, M., Cohen, P., Crimmins, E. M., & Longo, V. D. (2014). Low protein intake is associated with a major reduction in IGF-1, cancer, and overall mortality in the 65 and younger but not older population. Cell Metabolism, 19(3), 407–417. https://doi.org/10.1016/j.cmet.2014.02.006

  4. Harris, S., DePalma, J., & Barkoukis, H. (2025). Protein and aging: Practicalities and practice. Nutrients, 17(15), Article 2461. https://doi.org/10.3390/nu17152461

Red and Processed Meat and Mortality

  1. Wang, X., Lin, X., Ouyang, Y. Y., Liu, J., Zhao, G., Pan, A., & Hu, F. B. (2016). Red and processed meat consumption and mortality: Dose-response meta-analysis of prospective cohort studies. Public Health Nutrition, 19(5), 893–905. https://doi.org/10.1017/S1368980015002062

  2. Zheng, Y., Li, Y., Satija, A., Pan, A., Sotos-Prieto, M., Rimm, E., Willett, W. C., & Hu, F. B. (2019). Association of changes in red meat consumption with total and cause-specific mortality among US women and men: Two prospective cohort studies. BMJ, 365, Article l2110. https://doi.org/10.1136/bmj.l2110

  3. Pan, A., Sun, Q., Bernstein, A. M., Schulze, M. B., Manson, J. E., Stampfer, M. J., Willett, W. C., & Hu, F. B. (2012). Red meat consumption and mortality: Results from 2 prospective cohort studies. Archives of Internal Medicine, 172(7), 555–563. https://doi.org/10.1001/archinternmed.2011.2287

  4. Ren, J., Ablimit, M., Maimaitiaili, T., Tuoheti, Z., Jing, Z., Jiao, D., Xue, H., & Ablat, N. (2026). A comprehensive evaluation of epidemiological evidence on processed meat intake in relation to cancer, cardiovascular, metabolic diseases and all-cause mortality: An umbrella review. Frontiers in Public Health, 14, Article 1763155. https://doi.org/10.3389/fpubh.2026.1763155