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Short answer: A nested case-control study of Chinese adults who had already reached age 80 found that omnivores were more likely than vegetarians to be centenarians. The association was most relevant among participants who were underweight. It does not show that meat makes people live to 100, nor that younger adults should add meat to their diets.
A separate UK Biobank analysis published on 24 February 2026 points in a different direction: low-meat, fish-eating and vegetarian participants showed slower biological aging than regular meat-eaters. The two studies measured different outcomes in different populations, so neither headline can be treated as a universal longevity rule.
What the centenarian study actually found
The study examined 1,459 centenarians and 3,744 noncentenarian controls in China. Everyone was at least 80 years old when included. Researchers compared dietary groups and reported that participants following a vegetarian diet had a lower likelihood of becoming centenarians than omnivores.
The strongest qualification is the age of the sample. This was not a study of adults followed from middle age to see who reached 100. It compared people who had already survived to at least 80, then examined which dietary pattern was associated with being a centenarian. A result in this selected group cannot automatically be generalized to people in their 20s, 40s or 60s.
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Why body weight matters
Body weight modified the apparent association, with the finding especially relevant among underweight adults in the oldest-old group. That does not establish that meat caused longer survival. It indicates that adequate energy intake, nutritional reserves and physical condition may matter differently for an underweight 80-year-old than for a younger adult or someone at a healthy weight.
Association is not causation
The dietary pattern was observed rather than assigned. People who eat meat or avoid it can differ in health status, income, living conditions, medical care, activity, food access and other factors. Even a statistical adjustment cannot turn an observational comparison into a randomized test. The result therefore supports an association, not the claim that meat itself extends life.
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Why the 2026 UK Biobank analysis complicates the headline
A Clinical Nutrition study by Chuan-Rui Zeng and colleagues used UK Biobank data from 407,376 participants at baseline and 8,855 at a first follow-up. It classified participants as regular meat-eaters, low-meat eaters, fish-eaters or vegetarians and examined KDM biological-age acceleration.
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Reported differences from regular meat-eaters
In the fully adjusted model, fish-eaters had the largest reduction in KDM biological-age acceleration, followed by vegetarians and low-meat eaters:
| Diet group | Beta for KDM biological-age acceleration | 95% confidence interval |
|---|---|---|
| Fish-eaters | -2.47 | -2.71 to -2.23 |
| Vegetarians | -2.34 | -2.61 to -2.07 |
| Low-meat eaters | -0.61 | -0.68 to -0.54 |
| Regular meat-eaters | Reference group | Not applicable |
The study also reported that low-meat, pescatarian and vegetarian participants experienced a significantly slower rate of increase in biological-age acceleration during follow-up than consistent regular meat-eaters. The abstract’s wording was that plant-based diets, with or without fish, and low-meat patterns were associated with slower biological aging.
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How the two studies differ
| Feature | Chinese centenarian study | UK Biobank study |
|---|---|---|
| Population | Chinese adults aged 80 or older; 1,459 centenarians and 3,744 noncentenarian controls | UK Biobank participants; 407,376 at baseline and 8,855 at first follow-up |
| Diet categories | Vegetarian compared with omnivorous patterns | Regular meat-eaters, low-meat eaters, fish-eaters and vegetarians |
| Outcome | Whether a participant was a centenarian | KDM biological-age acceleration and its change over follow-up |
| Design | Nested case-control observational comparison | Observational analysis with baseline data and longitudinal follow-up |
| Age and weight context | All participants were already at least 80; the association was especially relevant among underweight adults | Not a centenarian analysis; weight-specific finding from the Chinese study does not transfer automatically |
| Statistical treatment | Dietary groups were compared; diet was not randomly assigned | Results cited are from a fully adjusted model; the abstract does not list every covariate |
Because the studies used different populations, diet definitions and endpoints, their results are not direct contradictions. Reaching 100 is a survival outcome. Biological-age acceleration is a biomarker outcome. A diet can be associated with one without proving the other.
What this means for older adults
Do not treat the result as a prescription to eat meat
The centenarian study does not justify adding meat as a guaranteed longevity intervention. It also does not show that vegetarian diets are unsafe for all older adults. Nutritional adequacy depends on total calories, protein, micronutrients, appetite, chewing and swallowing ability, medical conditions and access to food.
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Underweight older adults need an individualized review
An older person who is losing weight, eating very little or struggling to maintain muscle should discuss the problem with a clinician or registered dietitian. The practical question is whether the diet supplies enough energy and protein in a form the person can tolerate—not whether a headline category is inherently superior.
Diet quality matters more than a label
“Vegetarian,” “low-meat” and “regular meat” describe broad patterns, not the nutritional quality of individual meals. A plant-based diet can be nutrient-dense or heavily reliant on refined foods; a meat-containing diet can be balanced or dominated by processed foods. The UK analysis likewise does not prove that every food choice within a category has the same biological effect.
The safest reading of the headline
- The apparent centenarian advantage for omnivores was observed in Chinese adults who had already survived to at least 80.
- The association was particularly relevant among underweight oldest-old participants.
- The study was observational, so it cannot show that meat caused survival to 100.
- The 2026 UK Biobank analysis found slower biological aging among low-meat, fish-eating and vegetarian groups than among regular meat-eaters.
- Biological-age acceleration is not the same endpoint as reaching 100.
- For an individual, adequate calories and protein, healthy body weight, overall diet quality and medical context are more actionable than switching diet categories because of one headline.
Bottom line for the reader
Meat eaters appeared more likely to be centenarians in one study of Chinese adults aged 80 and older, especially when participants were underweight. That finding cannot be generalized to everyone and cannot prove that meat extends life. The newer UK Biobank evidence instead links lower-meat and plant-based patterns with slower biological aging. Taken together, the evidence supports individualized, nutritionally adequate eating—not a universal instruction to eat or avoid meat.
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