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Nutrition, ageing, and longevity 

Nutrition, ageing, and longevity
Chapter:
Nutrition, ageing, and longevity
Source:
Oxford Textbook of Geriatric Medicine (3 edn)
Author(s):

Tommy Cederholm

and Mai-Lis Hellénius

DOI:
10.1093/med/9780198701590.003.0165

Long-term food intake can have a profound impact on cellular and organ functions affecting the development of multiple chronic disease states as well as the rate of the ageing processes. Over the last two centuries, longevity of mankind has increased by two years per decade. Improved food habits are important contributing factors. Epidemiological, intervention and mechanistic studies (e.g. on traditional Mediterranean and Okinawa Island diets) provide a basis to recommend vegetables, legumes, fruits, non-tropical oils as basic fat, light meat (e.g. poultry) of moderate amounts, plenty of fish, and moderate beverage intakes of wine, coffee, and tea. Oxidative damage is suggested as one major reason for ageing. Healthy foods are often rich in antioxidant compounds, but there is no evidence that extra antioxidant supplementation has any beneficial effects.

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