Research has found that working at retirement age actually brings health benefits, and suggests that people in older age maintain their physical activity.
A study published in the journal Preventing Chronic Disease has found that a person working in his/her 60s or 70s might have better physical and mental health compared to those who are retired and don't work anymore.
"There's something about the aging process—that if you stay working, then you stay hardy," said University of Miami epidemiologist and study contributor Alberto Caban-Martinez, as per NPR.
For the study, Caban-Martinex and his colleagues analyzed data from a survey of more than 85,000 adults aged 65 years and older, with the mean age at 75. It was found that, in general, those who kept working at that age were nearly three times more likely to report better health conditions than those who stopped working, and had already retired.
All types of workers reported better mental health conditions compared to those who were retired. Additionally, blue-collar workers were found to be 15 percent less likely to report multiple chronic diseases, such as heart disease, diabetes, and cancer, compared to white-collar workers.
"Not to encourage workaholics, but there's something to be said about part-time or full-time work," said Caban-Martinez. "And there's not much difference whether you're in the service sector or you're a white-collar worker."
Although the findings does seem encouraging, especially to physically-capable senior-aged workers, the study does have one major point to confirm. The truth is still to be discovered, as to whether working leads to better health, or if it's a good health condition that keeps people at work.
"It's kind of the chicken or egg problem," Caban-Martinez explained. "Maybe poor physical health is not allowing people to be in the workforce."
One good example of a person still working—and working good—in retirement age is Michael Doucleff Sr., baker and owner of Duke Bakery in Alton, Ill.
Doucleff, 70, has been in the baking business for 45 years, constantly waking up at 2:00 a.m. to prepare doughnuts and coffeecakes, and have them ready by 6:00 a.m.
And although he's been doing it for that long, he shows no signs of slowing down: Doucleff still works for more than 40 hours per week, and still carries 50-pound sacks of flour from the basement to the kitchen.
"You've got to wake up sometime in the morning—might as well have a purpose," said Doucleff. "I think I still contribute to society. For me, that's enjoyable."
