Nutrition as a tool for healthy aging
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Hellenic Open University, School of Social Sciences, Patra, Greece
Laboratory of Hygiene and Epidemiology, Department of Public and Community Health, School of Public Health, University of West Attica, Athens, Greece
Publication date: 2022-05-27
Public Health Toxicol 2022;2(Supplement 1):A72
Aging is a time –dependent loss of fitness expanding from molecular to cellular level leading to aging phenotype. Hallmarks of aging have been extensively described and are categorized to primary hallmarks causing damage to cellular functions that are followed by antagonistic responses to such damage that in their turn are getting disorganized. Integrative hallmarks are strongly related to the clinical phenotype and the clinical effects of aging as seen in exhaustion of functional reserves, organ decline and functionality impairment. Nutrition is a complex process that combines interactions that include among others different type of food, calorie intake, meal frequency and timing, single nutrient modifications, the microbiome and nutritional history, food preparation and cooking, personal preferences that in the end are all modulating the key mechanisms that maintain cellular, tissue and organ function during aging. A strong example of how this can happen is Mediterranean Diet a dietary pattern that positively impacts each of the hallmarks of aging. Most importantly we need to recognize the fact that the aging trajectory followed in different periods across life is plastic, and may be modulated. For instance change in nutrition by improvement of diet quality may contribute to better physical function in older age.
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