Objective The relationship between aging and diseases and the research progress on the anti-aging effects of major nutrients in diet were reviewed. Methods Based on extensive literature this study explored the essence of aging investigated the causes of diseases and elucidated the mechanisms of anti-aging effects of major nutrients in diet. Results Aging is essentially the accumulation of microscopic cell damage over time resulting in the formation of senescent cells SC . This process is accompanied by an increase in the expression of senescence-associated secretory phenotype SASP in cells leading to systemic chronic inflammation and a decline in immune system function. Aging is a common underlying factor for various age-related human diseases and it also increases the frequency and susceptibility of serious diseases such as cancer diabetes and the COVID-19 pandemic in the elderly. Aging is not positively correlated with age and scientific dietary nutrition can delay aging. Conclusion Under the premise of controlling carbohydrate intake complex carbohydrates and their metabolic intermediates can act as anti-aging agents by regulating cell aging protein balance and inflammation. A diet with a ratio of plant proteins and proteins to high carbohydrates of less than 1 ∶ 10 is beneficial to health and longevity during the aging process. Fatty acids especially those rich in ω-3 polyunsaturated fatty acids PUFAs have been shown to be beneficial in ameliorating age-related diseases. Vitamins such as D E and B2 appropriate minerals such as Mg Zn and Fe plant polyphenolic compounds and probiotics in the diet all have antiaging effects and promote health and longevity.