March 23, 2026, 9:34 am | Read time: 2 minutes
Vitamins are an integral part of daily nutrition and support numerous functions in the body. But is a higher intake also linked to aging? This is exactly what Chinese researchers have investigated.
What Was Investigated?
A research team from Sichuan University in China wanted to know if a high vitamin intake is associated with slower biological aging. The results were published in the journal “The Journal of Nutrition, Health and Aging.”1 The study was based on data from 15,050 adults in the U.S. The researchers calculated the daily intake of eleven vitamins from food and supplements. They used two dietary protocols for this. Biological age was determined using three recognized methods that combine various blood values into an overall measure, showing how much the body has aged. The goal was to examine both the influence of individual vitamins and their combined effect.
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The Results
Higher vitamin intake was generally associated with slower biological aging.
- Individuals with high intake showed more favorable values in biological age markers.
- The higher the vitamin intake, the lower the average measured acceleration of biological aging.
- On average, higher vitamin intake was associated with nearly a year less acceleration in biological aging.
- The strongest statistical effect was shown by Vitamin C, followed by Vitamin B2.
- Some vitamins, particularly Vitamin B12 and Vitamin D, provided no additional benefit in combination or even had a slightly opposite effect.
What Does the Study Mean?
The results suggest that a vitamin-rich diet is associated with less acceleration of biological aging. Vitamin C, in particular, seems to play an important role, possibly due to its antioxidant properties. Adequate intake can usually be achieved through a balanced diet. Important: The study only describes statistical correlations and does not prove a direct cause. Additionally, the dietary data is based on self-reports, which can be prone to errors. Other healthy components of the foods may also have contributed to the positive effects.