**8. Conclusions**

Longevity is the result of a multifactorial phenomenon that also involves nutrition. Among the main causes of the increase in lifespan in the last two centuries, we certainly recognize that the improvement in the nutritional status [180–182], while paradoxically an energy-intensive diet but of low nutritional quality widespread in the last century in developed countries, represents the main risk factor for mortality and disability [160]. Many studies have shown that a higher consumption of proteins and fats is related to a reduction in life expectancy, while high intake of low glycemic index carbohydrates from WG might play a protective role. Indeed, evidence shows that regular WG intake reduces the risks of cardiovascular disease and stroke, hypertension, metabolic syndrome, and diabetes as well as several forms of cancer [183]. Furthermore, more recent evidence shows that, instead of simply reducing overall calorie intake, ad libitum access to foods as part of a low-protein, high-carbohydrate diet extends lifespan. In conclusion, a high healthy life expectancy is the result of several factors. The most important undoubtedly include a healthy lifestyle with continuous physical activity, abstention from smoking, and intake of moderate quantities of alcohol, combined with a healthy diet in close symbiosis with lifestyle. In particular, optimizing caloric intake in relation to physical activity and age-related changes in metabolism, regular intake of whole-grain derivatives, together with the optimization of the protein/carbohydrate ratio in the diet, where the ratio is significantly lower than 1 such as in the traditional MD and the Okinawa diet, increases healthy life expectancy by reducing the risk of developing CVD and aging-related diseases.

**Funding:** This research received no external funding.

**Acknowledgments:** This review paper was endorsed by the "Fondazione Dieta Mediterranea, Ostuni, Italy" https://www.fondazionedietamediterranea.it/ (Accessed date: 1 June 2021).

**Conflicts of Interest:** The author declares no conflict of interest.
