Nutrition Publication

NNIW06 - Nutrition and Aging

Editor(s): I.H. Rosenberg, A. Sastre. Clinical Nutrition vol. 06

Related Articles

Nutrition and Aging

Author(s): I.H. Rosenberg, A. Sastre

The global demographic transition to an older population effects developingas well as developed countries. By 2050, the world population over 60 yearsof age is expected to reach two billion.

The Mitochondrial Genome, Aging and Neurodegenerative Disorders

Author(s): D.A. Cottrell, D.M. Turnbull

Mitochondria contain the only extra-nuclear source of DNA. Under evolutionarypressure mitochondrial DNA (mtDNA) has adapted from genomescontaining over 1,000 kb containing significant quantities of non-coding DNAto the highly compact mammalian mtDNA.

Effects of Caloric Restriction on Gene Expression

Author(s): R. Weindruch, T. Kayo, C-K. Lee, T.A. Prolla,

Caloric restriction (CR) retards the aging process in laboratory rodentsas characterized by a delayed occurrence or complete prevention of a broadspectrum of age-associated pathophysiological changes and a 30–50% increasein maximum lifespan [1].

Early Life Effects on Aging

Author(s): A.A. Sayer, C. Cooper

It is becoming increasingly apparent that the early environment both beforebirth and in infancy has profound effects on aging and long-term health. Thisis due to environmental programming whereby influences acting at criticalperiods of growth and development can permanently change structure andfunction with lifelong consequences.

Impaired Regulation of Energy Intake in Old Age

Author(s): S.B. Roberts

Aging is associated with predictable alterations in body fat that are thoughtto have an important impact on health. From early adult life through middleage there is a substantial increase in body fat [1, 2], while after 65–70years of age body fat typically decreases, even in healthy individuals [1, 2].

Aging and Body Composition

Author(s): J.J. Kehayias

We study body composition by dividing body mass into compartmentseither by their function (bone, skeletal muscle, adipose tissue, extra-cellularfluid, etc.) or by their chemical composition (water, protein, triglycerides, bonemineral, glycogen, etc.).

Insulin Resistance: A Genetic Approach. Overview

Author(s): M.T. Martinez Larrad, J.L. Gonzalez Sanchez, M. Serrano Rios

The term insulin resistance (IR) defines an inappropriately low or absentresponse of specific target tissues (skeletal muscle, adipose tissue, liver) tothe action of the hormone insulin.

Functional Changes in the Gastrointestinal System

Author(s): S. Hirsch, M.P. De la Maza

Aging is associated with a higher risk for nutritional deficiencies whichcause adverse functional consequences. Functional and anatomic changes inthe gastrointestinal system could explain part of the nutritional alterationsobserved in the elderly.

The Impact of Nutrition on Bone Health: New Concepts

Author(s): P. Burckhardt

As a modifiable factor of bone health, unlike genetic factors, nutritiondeserves major interest, especially in the prevention of osteoporosis. Researchin this field first concentrated on the nutritional components of bone, suchas calcium, proteins, and vitamin D known for its direct impact on bonemetabolism, then on nutrients which influence bone metabolism

Nutrition and Cognition in Older Persons

Author(s): J.E. Morley

The concept that ‘we are what we eat’ is by no means a new one andappears to be particularly true when one examines the effect of food intake oncognitive function.

Known Related Effects of Nutrition on Aging Muscle Function

Author(s): H. Payette

Nutritional surveys in elderly populations have pointed to low energy andnutrient intake. This is of particular concern among the homebound or frailpopulation groups [1–5] as reflected by considerable involuntary weight loss,including net protein loss [6, 7] leading to muscle wasting [8].

Exercise, Sarcopenia, Cognition, and Mood

Author(s): R. Roubenoff

Sarcopenia is the decline in muscle mass that occurs with normal aging.Sarcopenia is a major cause of frailty, disability, and loss of independencein the elderly [1].

The 2001 Assessment of Nutritional Influences on Risk of Cataract

Author(s): A. Taylor, M. Hobbs

It is clear that oxidative stress is associated with compromises to the lens.Recent literature indicates that antioxidants may ameliorate that risk and mayactually decrease the risk for cataract.

Age-Related Changes in Hydration

Author(s): M.J. Arnaud

Normal aging is often described as a continuous process characterizedby a decrease in lean body mass, an increase in fat, and a decrease intotal body water.

Nutrition and the Aging Immune Response

Author(s): O. Adolfsson, S. Nikbin Meydani

This work was supported by Federal funds from the US Department ofAgriculture, Agriculture Research Service under contract No. 58-1950-9-001,and a National Institute on Aging grant AG 09140-07.

Physical Assessment for Aging Prediction

Author(s): M. Ferry, B. Lesourd, P. Pftizenmeyer

Aging is a continuum from birth to death but we age at various speedsfacing different aspects of aging. Chronological age is not a correct measure ofphysical or intellectual age, because it might be considered only as one of thefacets of the aging process.

Rationale for Tests of the Neuropsychiatric Effects of Nutrient Deficiency

Author(s): M. Folstein, T. Scott

The fields of psychiatry and nutrition have been allied since Wernickeand Korsakoff described the effects of thiamin deficiency in alcoholics, andMeyer described the pathology of pellagra calling it central neuritis.