A doctor who says he’s reversed his age by 20 years eats these 7 foods every week to boost his longevity

Eating fish once or twice a week was linked to a lower risk of dying from any cause in one 2022 study published in the European Journal of Nutrition. A separate 2018 study by researchers at China’s Zhejiang University School of Medicine and the US-based National Cancer Institute had similar results. Participants who ate at least 227 grams of fish a week, per the 2015-2020 Dietary Guidelines for Americans, had a 10% lower risk of dying from cardiovascular disease, cancer, and Alzheimer’s disease.

The current US dietary guidelines recommend people eat fish like salmon and trout because they are high in vitamin D, omega-3 fatty acids — which are important for heart health, providing energy, and building cells — and low in methyl mercury, a toxic heavy metal found in fish.

Dark chocolate

With dark chocolate, it’s not hard to eat “a little bit every day,” as Roizen recommended.

Dark chocolate has been linked to lower blood pressure, lower cholesterol, and a reduced risk of heart disease, BI previously reported.

Dr. Florence Comite, an endocrinologist and precision medicine specialist, previously told BI that she counts her daily square of dark chocolate as a supplement because of antioxidants it contains.

Mushrooms

Like Comite with dark chocolate, Roizen sees mushrooms as a supplement, which he eats at least five times a week.

Cardiovascular disease is the No. 1 cause of death and disability worldwide, according to the Centers for Disease Control and Prevention.

Cauliflower

Roizen makes a “cauliflower creamer” by blending the vegetable with olive oil and using it as a spread.

Researchers wrote in a 2021 review of studies published in Frontiers in Pharmacology that cruciferous vegetables, including cauliflower, have been linked to lower cancer risk and the prevention and treatment of other chronic diseases, such as cardiometabolic disorders, Alzheimer’s disease, depression, and musculoskeletal disorders.