
The Age Code
The New Science of Food and How it Can Save Us
$30.22
- Paperback
416 pages
- Release Date
27 April 2026
Summary
What if the food you eat could rewind your biological clock?
‘Clear and compelling’ Chris van Tulleken
‘Really interesting and insightful’ Joe Wicks
‘Fascinating’ Tim Spector
From the rising incidence of cancer in the under-50s to increased infertility rates, there are signs everywhere that growing numbers of us are ageing too quickly. Why? Many believe there’s one major culprit: our diet.
Ageing reflects a fragile balance in our cells …
Book Details
| ISBN-13: | 9780008708887 |
|---|---|
| ISBN-10: | 0008708886 |
| Author: | David Cox |
| Publisher: | HarperCollins Publishers |
| Imprint: | Fourth Estate Ltd |
| Format: | Paperback |
| Number of Pages: | 416 |
| Release Date: | 27 April 2026 |
| Weight: | 500g |
| Dimensions: | 234mm x 153mm x 36mm |
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What They're Saying
Critics Review
Early praise for The Age Code:
‘Fantastic book. A clear and compelling corrective to Silicon Valley longevity hype. Cox gives an accessible roadmap showing how food and lifestyle shape the biology of ageing – and how to use that knowledge to stay healthier for longer’ Chris van Tulleken, author of ULTRA-PROCESSED PEOPLE
‘A fascinating journey into the latest science of nutrition and aging’ Tim Spector, author of FOOD FOR LIFE
‘A really interesting and insightful look at the importance of food on our health. This will leave you feeling inspired to think differently about your food choices and make some positive changes to your diet this year’ Joe Wicks, author of PROTEIN IN 15
‘In his optimistic new book, the health journalist Dr David Cox sets about slowing down his own biological clock, and in the process lays out years of research to show that more important than any fad or gimmick is what you put on your plate’ INDEPENDENT
About The Author
David Cox
Dr. David Cox is a specialist health and medical journalist. He holds a PhD in neuroscience from the University of Cambridge and has spent the last decade covering various aspects of healthcare, with a specific emphasis on nutrition and the rapidly advancing field of ageing science.
He is a regular contributor to newspapers, broadcasters, and scientific journals globally, including The Telegraph, The Guardian, BBC, The Times, WIRED, NBC News, and the British Medical Journal. His work is frequently discussed on television and radio programs worldwide, and he has been shortlisted for journalism awards on 14 occasions.
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