In aging, some level of functional impairment is common as a consequence of health problems inherent to this phase of life. The literature demonstrates the importance of micronutrients for prevention or control of these diseases. In this context, vitamin B12 and folic acid (B9) are noteworthy, as their deficiency is associated with complications that may decrease the quality of life of this population. Therefore, the aim of the present study was to perform a review to describe important aspects related to the association between B12 and B9 in the cognitive health of the elderly. A total of 16 articles were used to compose the review, divided into 3 analysis categories that relate these micronutrients to the occurrence of Alzheimer's disease, loss of cognition and the presence of depression in the elderly. Low levels of B12 and B9 have been observed in Alzheimer's disease. Most articles related reduced vitamin levels with poor performance on cognitive performance, and finally, low concentrations of micronutrients were found in elderly with depression. Based on the above, it can be inferred that B12 and B9 deficiency is associated with increased homocysteine and methylmalonic acid concentrations that cause central nervous system alterations, especially resulting in depression and cognitive impairment, making it important to routinely evaluate the levels of these vitamins. in the elderly as they constitute a group of high vulnerability.

Objective: To show the influence of eating patterns and lifestyles on aging. Method: This study is an integrative review of the literature that relates food consumption and lifestyle in the aging process. It consisted of five steps: elaboration of the guiding question, search in the literature, critical analysis of data, integration of data and presentation of results. We used the databases SciElo, LILACS and Pubmed with the descriptors "Food consumption, lifestyle, aging". After the selection of the studies, 15 articles were used for structuring this integrative review. Results: Regarding food, the studies highlighted the importance of regulator food consumption and the reduction of foods with high caloric value. The practice of regular physical activity has shown to be a great ally in improving the quality of aging. As for smoking and alcoholism, practices that are incompatible with healthy aging are considered. Most of the selected studies worked with elderly people in the age group from 60 years and revealed that many of them do not have the habit of smoking and consuming alcoholic beverages. Conclusion: Adequate diet and physical activity are determinants that positively influence the active aging process, while smoking and alcoholism can lead to chronic morbidity. The studies also reveal the need to carry out more educational actions aimed at this population group in order to stimulate the improvement of health and quality of life.

Introdução: Dietas com alto índice glicêmico (IG) induzem hiperglicemia o que induz ao estresse oxidativo e aumenta as citocinas pró-inflamatórias, incluindo IL-6 e TNF-α em indivíduos saudáveis e com tolerância a glicose diminuída. Objetivo: Realizar levantamento de dados na literatura sobre a influência do IG dos alimentos nas concentrações de marcadores inflamatórios. Material e método: Para a seleção dos estudos foi realizada uma busca de publicações indexadas nas bases de dados Pubmed, Scielo, Cochrane e Lilacs utilizando-se a combinação dos termos cadastrados no site DeCS (Descritores em Ciências da Saúde): Glycemic Index and Inflammation. Os artigos selecionados foram publicados no período compreendido entre 2008 e 2017, obtendo-se um total de 781 artigos, dos quais foram selecionados 38, após a remoção de duplicatas a amostra se constituiu por 10 artigos que foram lidos na integra. Resultados: Dentre os estudos obtidos, observou-se que 6 retratam a relação de dietas com alto IG e o  processo inflamatório, 2 relacionam o baixo IG com diminuição da inflamação e 2 por sua vez verificam tanto a relação da dieta de baixo IG como alto IG com o processo inflamatório. Conclusão: Foi demonstrado que uma dieta com alto IG aumenta as concentrações de marcadores inflamatórios como PCR, NF-kB e IL-6 e a dieta de baixo IG tem papel benéfico na inflamação crônica de baixo grau.Descritores: Inflamação; Índice Glicêmico; Dieta de Alto Índice Glicêmico.ReferênciasMayer LF, Bona KS, Abdalla FH, Almeida FL, Pozzobon RCR, Charão MF et al. Perspectivas laboratoriais na avaliação da resposta inflamatória. Rev Bras Farm. 2010;91(4):149-61.Lima RPE, Caetano CL, Nader DA Avaliação dos níveis séricos de proteína C-reativa em indivíduos com periodontite: um estudo piloto. Braz J Periodontol. 2016;6(1):13-9.Teixeira BC, Lopes AL, Macedo RCO, Correa CS, Ramis TR, Ribeiro JL et al. 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