The Age Code by David Cox - ISBN: 9780008708887
Paperback
Eat to rewind your biological clock and live longer, healthier.

The Age Code

The New Science of Food and How it Can Save Us

$30.22

  • Paperback

    416 pages

  • Release Date

    27 April 2026

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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
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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