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(This is the second of two parts discussing those who live into their 80’s and 90’s, how they got there, and how they maintain healthiness. It’s a lesson for all of us, no matter what your age.)

One in six people in the U.S. is now 65 and over. By 2034, for the first time in U.S. history, adults 65 and older will outnumber people under 18. But there is good news!

Dementia rates are down; recovery rates are up, and many in their 80s and 90s are mentally and physically thriving. For a growing number of Americans, old age has undergone a transformation. Not only have there been improvements in physical and mental health, but those who were once dependent are able to return to caring for themselves.

The Einstein Aging Study, which has followed people 70 or older from the Bronx since 1993, discovered a declining rate of dementia in those born after 1929.

The Stanford Center on Longevity found that older Americans report higher levels of emotional well-being and lower levels of negative emotions compared with young adults.

(Did You Know? The U.S. has the highest gap, of 12.4 years, between lifespan (the years someone lives) and healthspan (the years lived in good health) in a recent Mayo Clinic study.)

How is this happening?

Modest lifestyle changes bring big dividends. Volunteer work helps to reduce social isolation. Walking programs maintain mobility. Even continuing to handle finances, do light housework, and administer your own medications helps continue independence, according to Dr. Terzic at Stanford.

In another study that evaluated those who had lost the ability to do many daily tasks, with assistance, over 80% were able to regain independence, mostly within six months.

By now, no one disputes the role that regular exercise, good sleep, and a healthy diet play in lengthening lives and improving their quality, but studies of those much older are proving the dividends.

-Amy Dockser Marcus, WSJ

Southwest Potato Salad

Place 10-14 red skin potatoes (about 2 pounds), washed and unpeeled, in a pot. Add cold water by about 2 inches. Bring to a boil and cook 20-25 minutes until done.

Combine 2 cups mayonnaise (I use Duke’s) with 1 chopped medium tomato, 1 chopped red onion, ½ chopped green pepper, 2 chopped green onions, 2 minced cloves of garlic, 2 Tbls. chopped fresh cilantro, 1 Tbls. Dijon mustard, 2Tbls. fresh lime juice, 1 tsp. salt, ½ tsp. pepper, and ½ tsp. cayenne pepper. Adjust seasoning to your taste.

When potatoes are cool enough to handle, cut into sixths or eighths and add dressing while warm. Let stand at least 30 minutes or refrigerate up to two days.

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