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Calorie restriction as a method of extending lifespan in animals has been known or a long time, maybe 80 years or so, but the concept goes back much further. Luigi Cornaro (1464-1566) sought the advice of physicians when he was in his 30s (placing the time at about 1500) when he was so sick that he felt he was going to die; Cornaro may have been diabetic. One of the doctors advised him to cut back his food intake radically, which he did, eating only one meal a day, including a half a bottle of wine. Cornaro returned to health, lived to over 100 years of age, and wrote about his experiences in his book, On the Temperate Life.

Since one of the physicians knew that cutting food meant better health, that knowledge must have been around long before Cornaro's time and passed down among physicians.

In modern times, scientists discovered that restricting rats' food by 10% or more made them live longer, contrary to expectations. It is counter-intuitive, as one might think that more food means the body can repair itself better, but that's not the case; excess food drives aging faster. Since calorie restriction (CR) is one of the very few interventions that extends lifespan, we'd like to know how it works. If we could discover that, we could intervene in other ways, for example with CR mimetics such as resveratrol.

Many theories have sought to explain CR, e.g.
it results in less fat mass

Less oxidative stress and inflammation
Beneficial changes in the gut microbiome
Lower insulin, growth hormone, and IGF-1
A lower metabolic rate
Less iron accumulation