0000000000049186
AUTHOR
Angela Parisi
Dietary Patterns and Healthy Ageing
Ageing is a complex process in which multiple factors are involved that can contribute to determine whether a person will or not be affected by diseases that are more frequently observed in advanced age. The factors involved comprise genetic, environmental, behavioural, and dietary factors, which influence pathways that regulate the ageing process and the life expectancy, rendering longevity a multifaceted phenomenon. Even if a miraculous elixir or pill is not yet available, there is general agreement that nutrition has a major impact on the overall mortality and on the development of age-related chronic non-communicable diseases. Nutrition research has focused for decades on single nutrien…
Healthy Aging and Dietary Patterns
A number of factors contribute to the complex process of aging, which finally define whether someone will or not develop age-associated chronic diseases in late life. These determinants comprise genetic susceptibility as well as various behavioral, environmental, and dietary factors, all of which have been shown to influence specific pathways regulating the aging process and the extension of life, which makes longevity a multidimensional phenomenon. Although a “miraculous elixir” or a “nutrition pill” are not plausible, researchers agree on the notion that nutritional factors have major impact on the risk of age-associated chronic non-communicable diseases and mortality. In recent years nut…
Discrepancy between food offered and consumed during hospitalization in older adult patients
AbstractMalnutrition is one of the most frequent geriatric syndromes and a key contributor to frailty. Ageing is commonly associated with modifications in eating habits with changes in appetite and food intake. Malnutrition is not only a sign of illness, but its presence increases morbidity, hospital stay, institutionalization, poor quality of life, in-hospital complications, expenses, and mortality. Hospitalized patients have increased calorie requirements to overcome the increased energy expenditure due to acute disease. We aimed to evaluate the actual consumption of the food offered to a sample of hospitalized older adults. Sixty hospitalized patients (women/men = 23/37) were recruited s…