Healthy Ageing

Year on year, countries across the world continue to see an increase in life expectancy, largely attributed to the impact of modern medicine and disease eradication. There is now increasing evidence that environmental factors such as diet and lifestyle also have a significant role to play.

However with this increase in years there often comes an unfortunate rise in chronic morbidity, with the quality of later life severely compromised by ill health.

With age being the single greatest risk factor for a large proportion of common medical conditions, this latest report from the British Nutrition Foundation looks in detail at the role nutrition and physical activity can play in ensuring that the older adults of tomorrow can lead not only longer, but healthier lives.

• Written by a team of well known and respected experts

• Describes the role of diet and lifestyle in the ageing process of the major body organs and tissues including the brain, heart, gastrointestinal tract, musculoskeletal tissues, eyes, teeth and skin, as well as immune and endocrine systems

• Provides essential information for anyone involved in promoting health and quality of life for older people

• Each chapter includes a summary of the key points, as well as important recommendations to help identify long-term strategies for healthy ageing

• An overview of the main messages of the report are provided in a practical question and answer format suitable for lay readers

Full of invaluable information on a subject which is set to increase in importance as the average age of populations rise worldwide, this book is crucial reading for students of nutrition, dietetics and food science, clinical nutritionists, public health nutritionists and policy makers. It will also provide an excellent reference for those working in the food industry and for nutritional supplement manufacturers and pharmaceutical companies.

Auteur
Edited by Sara Stanner, Rachel Thompson and Judith Buttriss, British Nutrition Foundation

Contenu
Foreword. Terms of Reference.

Task force Membership.

1. Diet and Nutrition Issues Relevant to Older Adults.

1.1 Introduction.

1.1.1 Demographics.

1.1.1.1 Worldwide.

1.1.1.2 UK.

1.1.1.3 Europe.

1.1.1.4 United States of America.

1.1.1.5 Other Regions and Countries.

1.2 Ageing and Health.

1.2.1 Causes of Death.

1.2.2 Quality of Life.

1.3 Ageing, Gender and Ethnicity.

1.4 Costs of An Ageing Population.

1.5 Nutritional Requirements of Older People and Current Recommendations.

1.5.1 Energy.

1.5.2 Body Weight.

1.5.3 Macronutrients.

1.5.4 Micronutrients.

1.5.5 Fluid.

1.5.6 Physical Activity.

1.6 Food Patterns, Nutrient intakes and Nutritional Status of Older People.

1.6.1 Food Patterns.

1.6.2 Nutrient intakes.

1.6.2.1 Great Britain.

1.6.3 Nutritional Status.

1.6.3.1 Undernutrition/Overnutrition.

1.6.3.2 Micronutrient Status.

1.6.3.3 Physical Activity.

1.7Determinants of Food and Nutrient intake and Status in Older People.

1.7.1 Ill Health, Disease and Disability.

1.7.2Poor Dentition.

1.7.3 Living in institutions.

1.7.4 Socioeconomic Status, Poverty and Economic Uncertainty.

1.7.5 Drug-Nutrient interaction.

1.7.6 Taste and Smell.

1.8 Conclusions.

1.9 Key Points.

1.10 Recommendations for Future Research.

1.11 Key References.

2. The Basic Biology of Ageing.

2.1 Definitions.

2.2 Current Understanding of Ageing and its Genetic Basis.

2.3 Mechanisms of Cellular Damage.

2.3.1DNA Damage and Repair.

2.3.2 Telomeres.

2.3.3 Mitochondria.

2.3.4 Epigenetic Changes.

2.3.5 Proteins.

2.3.6 Interactions Between Mechanisms.

2.4 Metabolic Factors Affecting Ageing.

2.5 Energy (Calorie) Restriction in Rodents.

2.6 Early Life Effects.

2.7 Nutrition and Antioxidants.

2.8 Nutrition and inflammation.

2.9 Nutrigenomics.

2.10 Conclusions.

2.11 Key Points.

2.12 Recommendations for Future Research.

2.13 Key References.

3. Healthy Ageing: Teeth and the Oral Cavity.

3.1 Changing Oral Health Status With Age.

3.2 Impact of Nutrition On Oral Disease.

3.2.1 Dental Caries (Tooth Decay).

3.2.1.1 Mineralised Tissues.

3.2.1.2 the Role of Fluoride.

3.2.1.3 oral Hygiene.

3.2.1.4 Saliva.

3.2.2 Sugars Consumption.

3.2.2.1 Which Sugars are Important?.

3.2.2.2 Is Frequency or Quantity Important?.

3.2.2.3 Sugars in Medicines.

3.2.2.4 Caries Prevention.

3.2.3 Erosion.

3.2.4 Antioxidants and Periodontal Disease.

3.2.5 Nutrients and Oral Mucosal Health.

3.2.5.1 Iron, Vitamin B12 and Folate.

3.2.6 Alcohol.

3.2.7 Oral Cancer.

3.2.8 Smoking.

3.2.8.1 Dental Caries.

3.2.8.2 Periodontal Disease.

3.3 Impact of the oral Environment On Nutrition.

3.3.1 Chewing Efficiency, Digestion and Foods Choice.

3.3.1.1 Masticatory Efficiency.

3.3.1.2 Masticatory Efficiency and Food Choice.

3.3.2 Salivary Changes With Age and Disease.

3.3.2.1 Pathological Change in Gland Function.

3.4 Taste and Smell.

3.4.1 Alterations in Taste Perception With Age.

3.4.2 Alterations in Olfactory Perception With Age.

3.5 Texture.

3.6 Key Points.

3.7 Recommendations for Future Research.

3.8 Key References.

4. Healthy Ageing: Bone Health.

4.1 Introductory Remarks. 4.1.1 Defining Bone Health.&...