The rôle of nutrition in aging

The Role of Nutrition in Aging explores how diet influences the aging process, emphasizing the importance of cellular health, inflammation control, and nutrient intake.

The guide begins by linking nutrition to cellular repair and mitochondrial function, showing how poor dietary habits can accelerate cellular damage and aging. It then examines chronic inflammation as a driver of aging, highlighting anti-inflammatory foods like turmeric, fatty fish, and leafy greens, and warning against the pro-inflammatory effects of processed foods.

Next, the focus shifts to macronutrients, discussing how adequate protein helps preserve muscle mass, while carbohydrate and fat quality impact blood sugar control and aging. The role of nutritional deficiencies—especially in zinc, magnesium, and vitamin B12—is explored, with attention to their impact on cognitive and physical decline in older adults.

Real-world case studies illustrate these concepts, including the longevity associated with the Okinawan and Mediterranean diets, as well as the negative effects of malnutrition in elderly care settings and findings from caloric restriction studies like CALERIE.

The guide concludes by reaffirming that strategic nutrition is a key tool for promoting healthy aging and longevity.