Nutrition and Aging - Volume 3, issue 2-4

Authors: Stockley, Creina S.

Article Type: Research Article

Abstract: The relationship between alcohol consumption and the risk of cardiovascular disease has now been studied for over fifty years, and confirmed in multiples case-controlled and cohort studies, and subsequent meta-analyses of these studies. Sound experimental and clinical studies of plausible biological mechanisms support that there is a causal relationship between alcoholic beverages and cardiovascular disease. While beer, wine and spirits all contain alcohol, they are not necessarily equal in their effects on cardiovascular health, such as the incidence and mortality of coronary heart disease, stroke and all-cause mortality. Hence this review evaluates the available evidence, and details the biological mechanisms …and attributes a percentage reduction in harm where possible. Show more

Keywords: Alcohol, wine, cardiovascular disease, coronary heart disease, myocardial infarction

DOI: 10.3233/NUA-150052

Citation: Nutrition and Aging, vol. 3, no. 2-4, pp. 55-88, 2015

Authors: Bensalem, Julien | Dal-Pan, Alexandre | Gillard, Elodie | Calon, Frédéric | Pallet, Véronique

Article Type: Research Article

Abstract: A growing body of evidence suggests that dietary interventions may delay or halt the progression of age-related health disorders and cognitive decline. Among the components of the human diet, polyphenols from berries are essential micronutrients that have been particularly studied for improving cognitive functions. In the present review, we highlight the health impact of major polyphenolic classes found in berries: flavanols, anthocyanins and stilbenes, focusing on resveratrol. The reports of beneficial effects of berry consumption on age-related cognitive decline and associated neurobiological processes in animals and human are underscored. We then discuss the potential benefit of each category of polyphenols …on memory impairment and in neurodegenerative diseases. Berry polyphenols improve several types of memory and have a global effect on brain plasticity, partly through their antioxidant activity and/or their effect on neuronal signal transduction and neuroinflammation. Interestingly, accumulated bioavailability data suggest that most polyphenols, or at least key metabolites, can access the brain in sufficient concentrations. Collectively, the data accumulated so far suggest that dietary polyphenols can modulate brain health and function, and strengthen the importance of fruit consumption for a healthy brain aging and the prevention of age-related diseases. However, further preclinical work is needed to determine the most neuroactive nutraceutical formulations, whether through the diet or supplement, to subsequently design and perform informative clinical trials. Show more

Keywords: Polyphenols, flavonoids, flavanols, anthocyanins, resveratrol, berries, memory, plasticity, aging, neurodegenerative disease

DOI: 10.3233/NUA-150051

Citation: Nutrition and Aging, vol. 3, no. 2-4, pp. 89-106, 2015

Authors: Borissova, Anna-Maria | Shinkov, Alexander | Vlahov, Jordan | Dakovska, Lilia | Todorov, Todor | Kassabova, Lidia | Svinarov, Dobrin

Article Type: Research Article

Abstract: Bulgaria is situated in the temperate climactic zone between 41° and 44° north. Between November and March the sun is low at the horizon and the skin production of vitamin D is very low. The aim of the study was to investigate the seasonal changes in 25(OH)D levels and their relationship to gender, age and the severity of vitamin D deficiency. MATERIALS AND METHODS: Of the 433 subjects (tested in the winter) invited to participate in the seasonal 25(OH)D study - 315 (72.7%) were tested in the spring, 285 (65.8%) in the summer and 264 (61.0%) in the …autumn. In 230 subjects data were available from all four seasonal measurements. One hundred twenty-five (54.3%) were women and 105 (45.7%) were men. The subjects were divided into three age groups: 1) young 20–44 years, n  = 107 (46.5%); 2) middle age 45–59 years, n  = 75 (32.6%); 3) elderly ≥60 years, n  = 48 (20.9%). Serum 25(OH)D and PTH were measured. RESULTS: The mean 25(OH)D levels in the whole group were: winter - 27.14 nmol/l (95% CI: 25.70–28.58), spring - 43.56 nmol/l (95% CI: 41.96–46.17), summer - 61.74 nmol/l (95% CI: 58.95–64.55), autumn - 52.75 nmol/l (95% CI: 50.63–54.88), p  <  0.001. The absolute increase of vitamin D was higher in the males than in the females - Δ30.38 (95% CI: 28.11–32.39) vs. Δ25.78 (95% CI: 23.67–27.57), p  = 0.002. The increase was higher in the younger individuals than in the elderly - Δ30.23 (95% CI: 28.19–32.26) vs. Δ26.40 (95% CI: 23.41–29.39), p  = 0.038. The seasonal variations were higher in the subjects with vitamin D deficiency (<25 nmol/l) in winter than in those with vitamin D insufficiency (25–50 nmol/l) –Δ29.83 (95% CI: 27.58–31.88) vs. Δ26.20 (95% CI: 24.19–28.07), p  = 0.015. CONCLUSION: There are significant seasonal variations in 25(OH)D levels in Bulgaria. The men, the younger individuals and those with deficiency have higher potential for an increase in 25(OH)D levels than the women, the elderly and those with insufficiency. Show more

Keywords: Seasonal changes in 25(OH)D levels, sex, age, severity of vitamin D deficiency

DOI: 10.3233/NUA-150053

Citation: Nutrition and Aging, vol. 3, no. 2-4, pp. 107-113, 2015

Authors: Smith, Natalie | Miquel-Kergoat, Sophie | Thuret, Sandrine

Article Type: Research Article

Abstract: Adult hippocampal neurogenesis (AHN) in the dentate gyrus of the hippocampus has been shown to affect mood, cognition, learning ability and memory. A growing area of interest is whether mastication or chewing also affects AHN. This article aims to collect the evidence from animal and human studies to ascertain whether mastication is an oral environment enrichment capable of having a modulatory effect on AHN and associated behaviors. Current data point toward a causal relationship between masticatory ability and cognitive function. Experimental studies on mice and rats have consistently shown that impairing masticatory function results in physical and behavioral changes. …A recurring theme of decreased neural stem cells proliferation in the hippocampus was seen in most of the studies found. Human population study has shown that tooth loss and masticatory difficulty are positively correlated with having greater odds of cognitive impairment. However, no causal mechanism has yet been found to explain the effects of mastication on AHN. Further studies, especially in humans, are warranted to ascertain whether mastication could be used as a potential health intervention to slowdown cognitive decline in the aging population or delay the onset of diseases such as dementia. Show more

Keywords: Mastication, chewing, hippocampus, neurogenesis, proliferation, cognition, memory, ageing, tooth

DOI: 10.3233/NUA-150054

Citation: Nutrition and Aging, vol. 3, no. 2-4, pp. 115-123, 2015

Authors: Stockley, Creina S.

Article Type: Research Article

Abstract: Healthy cognitive function is essential for quality of life, wellbeing and independent living, and is negatively associated with dementias. A series of longitudinal and neuro-imaging studies in the elderly have shown that light to moderate wine consumption is neuro-protective although heavy or abusive alcohol consumption is neuro-toxic. A J-shaped relationship between alcohol consumption, cognitive dysfunction and risk of dementias is also observed for younger and middle aged consumers. There is also no data to suggest that long-term light to moderate alcohol consumption exacerbates age-related cognitive decline and impairment. An optimal amount of wine for neuro-protection appears to be up to …30 g alcohol daily. There are multiple plausible biological mechanisms in various animal models, in vitro and in vivo for wine-derived phenolic compounds which go beyond their antioxidant activity and attenuation of oxidative stress. Show more

Keywords: Alcohol, wine, cognitive function, dementia, Alzheimer’s disease

DOI: 10.3233/NUA-150055

Citation: Nutrition and Aging, vol. 3, no. 2-4, pp. 125-137, 2015

Authors: Schnebelen-Berthier, Coralie | Baudry, Charlotte | Clerc, Elise | Jaruga, Arnaud | Le Ruyet, Pascale | Lecerf, Jean-Michel

Article Type: Research Article

Abstract: Background: The muscle protein synthetic response to food intake is reduced in aging, contributing to a progressive muscle loss. This anabolic resistance results from a decreased sensitivity to anabolic signals, especially leucinemia, a potent activator of protein synthesis. Nutritional strategies are needed to reach the anabolic threshold of leucinemia and stimulate muscle anabolism. Objectives: This study sought to evaluate the effect of supplementing meals with soluble milk proteins (SMP) on postprandial leucinemia in elders. Methods: During 3 successive experimental sessions, 6 healthy older men (66.7 ± 0.7y) consumed a standardized lunch (27 g of proteins; 2.2 g of …leucine) supplemented with a beverage containing 0 g, 5 g or 8.2 g of SMP (0 g, 0.6 g and 1.1 g of leucine, respectively). Results: The supplementation with 5 g or 8.2 g of SMP induced an increase of 1.9× and 2.5× in plasma leucine levels, compared to the control meal (without additional SMP). The leucine area under the curve over 3h20 had an increase of 2.1× and 2.3×, respectively, as compared to the control meal. Conclusions: Ingesting SMP in addition to a meal strongly increased postprandial plasma leucine, and could be an effective strategy to reach anabolic thresholds and optimize the anabolic effect of each meal. Show more

Keywords: Aging, anabolic threshold, leucine, muscle synthesis, milk proteins

DOI: 10.3233/NUA-150056

Citation: Nutrition and Aging, vol. 3, no. 2-4, pp. 139-146, 2015

Authors: Farshidfar, Farnaz | Shulgina, Veronika | Myrie, Semone B.

Article Type: Research Article

Abstract: Sarcopenia is a progressive degenerative disorder affecting ≥40% of older adults over the age of 70 years. It is characterized by involuntary muscle loss leading to functional disability, weakness, and frailty in the elderly. Numerous mechanisms have been suggested as potential contributors to sarcopenia onset, including anorexia of aging, protein imbalances, and oxidative stress. While consensus preventive and management approaches for sarcopenia are not yet clearly defined, it is unquestionable that nutrition plays a critical role. This review focuses on the more widely studied, potent nutrients used to attenuate sarcopenia: protein/amino acids, vitamin D and calcium, antioxidants and omega-3 fatty …acids. In efforts to achieve optimum delivery of these nutrients to target tissues in older adults it is important to also consider the issue of compromised digestive system that occurs with aging, which will contribute to suboptimal nutrients absorption and utilization. Therefore, this review aims to summarize key sarcopenia-attenuating nutrients and to distinguish for each identified nutrient whether a dietary or a supplemental form is the most effective therapy for nutrient delivery in sarcopenic older adults. Show more

Keywords: Sarcopenia, skeletal muscle, dietary supplements, proteins, amino acids, vitamin D, calcium, antioxidants, omega-3 fatty acids

DOI: 10.3233/NUA-150057

Citation: Nutrition and Aging, vol. 3, no. 2-4, pp. 147-170, 2015

Authors: Liu, Yue | Gibson, Glenn R. | Walton, Gemma E.

Article Type: Research Article

Abstract: According to WHO, the number of people over 60 years of age is set to rise to 2 billion by 2050. Dysbiosis of microbial composition and impaired immune function have been observed in elderly persons compared to younger adults. As a result, the aging population has a higher disease risk than other age groups. In addition, high fat intakes have been observed to exert negative effects on microbial composition and immune function in murine studies. Elderly people have higher fat intakes than recommended levels, and this may make them more vulnerable to disease risk. Therefore, the impact of high fat …consumption on elderly populations may be of relevance. Prebiotics and probiotics have been shown to have positive effects on microbiota composition and immune function in the elderly. This review describes aged-related changes in gut microbiome of elderly persons. It will also summarise studies concerning the impact of prebiotics, probiotics and high fat diets on microbiota composition and immune function. Show more

Keywords: Aging, microbiota, immune markers, prebiotics, probiotics, high fat

DOI: 10.3233/NUA-150058

Citation: Nutrition and Aging, vol. 3, no. 2-4, pp. 171-192, 2015

Authors: Burton-Freeman, Britt | Edirisinghe, Indika | Cappozzo, Jack | Banaszewski, Katarzyna | Giordano, Rose | Kappagoda, C. Tissa | Cao, Yumei | Kris-Etherton, Penny

Article Type: Research Article

Abstract: BACKGROUND: Lipids, inflammation, oxidative stress and elevated blood pressure are targets for lowering cardiovascular disease (CVD) risk with a healthy diet. OBJECTIVE: We tested the effect of tomato products, dietary sources of lycopene and potassium, on changes in lipids/lipoproteins, inflammation and blood pressure. METHODS: In a two-center, randomized, parallel, controlled trial, processed tomato or non-tomato products matched in energy, sodium, and sugar content (HT = high tomato, 5 servings/day vs LT = low tomato/control, <1 serving/day, respectively) were included in the diets of free-living overweight men and women 21 to 70 years of age (n  = 53) for 6 weeks. All …subjects had a 3-week LT run-in followed by either 6-week HT or LT/control diet. A random subset of 23 subjects had 2 postprandial (6 hour) visits at weeks 0 and 6 to assess the enduring effects of the HT vs LT diets on high fat meal-induced changes in lipids, insulin, glucose, inflammation, and blood pressure. RESULTS: Fasting lipids/lipoproteins, insulin, glucose and C-reactive protein did not differ between the HT vs LT diets after 6 weeks intervention. Diastolic blood pressure was significantly decreased on the HT diet after 6 weeks compared to baseline, week 0 (p  = 0.02) and compared to LT at week 6 (p  = 0.03). Systolic blood pressure was not different between treatments at 6 weeks (p  = 0.11). Tomato-associated effect sizes on blood pressure were greater in a sub-set of subjects with elevated blood pressure but were not statistically powered to reveal a significant effect between LT and HT treatments; however, the effect on lowering diastolic blood pressure remained, p  <  0.05 compared to baseline). Chronic intervention with processed tomatoes did not impact postprandial glucose, insulin, lipids or inflammatory marker responses to a high fat meal challenge at the end of the study (n  = 23). CONCLUSIONS: Processed tomatoes decreased diastolic blood pressure, but had no significant effects on other endpoints. Future research is required to confirm and potentially extend these findings in individuals with elevated blood pressure. Show more

Keywords: Tomatoes, lycopene, cardiovascular disease, inflammation, lipids, blood pressure

DOI: 10.3233/NUA-150059

Citation: Nutrition and Aging, vol. 3, no. 2-4, pp. 193-201, 2015

Authors: Tiernan, Casey | Imrhan, Victorine | Prasad, Chandan | Vijayagopal, Parakat | Juma, Shanil

Article Type: Research Article

Abstract: Background: Tart cherry, rich in bioactive polyphenols, has received attention in the past decade for reported health benefits due to its high polyphenolic content. Objective: To determine whether there is a potential role for tart cherry or its isolated components in amelioration of pain relief in chronic diseases that may affect the elderly. Methods: In vitro and in vivo human and animal studies that utilized tart cherry or extracts of tart cherry compounds to determine an effect on oxidative stress, inflammation, muscle damage, and pain were reviewed and summarized (Table 1 ). …Results: Tart cherry and its isolated compounds have demonstrated antioxidant and anti-inflammatory effects both in vitro and in vivo which may improve self-reported pain. In humans, these include modest improvements in gout flare incidents, and self-reported pain in fibromyalgia, osteoarthritis (OA), and conditions of induced oxidative stress and muscle damage. Beneficial biochemical changes were also reported for inflammatory and oxidative biomarkers such as serum urate, C-reactive protein (CRP), and interleukin-6 (IL-6). However, most studies reported to date have insufficient sample size, treatment duration, and statistical power to draw any firm conclusions. Conclusions: Consumption of tart cherries and their bioactive constituents may be a potential novel therapy for reducing the pain associated with chronic diseases particularly common to an aged population. Larger, more rigorous trials are needed to reach any firm conclusions. Show more

Keywords: Aging, anthocyanins, anti-inflammatory, antioxidant, cherry, muscle damage, nutraceuticals, pain, polyphenols

DOI: 10.3233/NUA-150060

Citation: Nutrition and Aging, vol. 3, no. 2-4, pp. 203-217, 2015

Article Type: Other

Citation: Nutrition and Aging, vol. 3, no. 2-4, pp. 219-220, 2015

Article Type: Other

Citation: Nutrition and Aging, vol. 3, no. 2-4, pp. 221-221, 2015