Overview of the physiological changes and optimal diet in the golden age generation over 50

Abstract

Basically, our lifespan is determined genetically. However, several other parameters such as the environment, lifestyle and diet have a high impact on living in the best of health. Many older persons suffer from various diseases, which often cannot be avoided; however, their development can be postponed and symptoms can be mitigated by a balanced diet, moderate physical activity as well as a healthy lifestyle. These diseases are, for example, sarcopenia (degenerative loss of muscle mass), osteoporosis (decomposition of bone structure), digestive restrictions, sensory impairment, water imbalance or a compromised immune system. Psychological modifications, obesity and loss of weight also commonly occur in older adults. To define an adequate diet for elderly between the ages 50 and 80 is difficult, even impossible, because the nutritional requirements differ between the dynamic quinquagenarian and the frailer eighty-year-old. However, several studies have shown that sufficient consumption of high-quality proteins, calcium, vitamin D, anti-oxidative food compounds, water as well as adapted energy values and nourishment with high-nutrient density in combination with physical activity especially help one to remain healthy to a great age. The cornerstone of healthy ageing is the maintenance of normal bodyweight in order to prevent the development of diseases such as osteoporosis, coronary heart disease or diabetes type 2. This publication will review the physiological changes that occur with advanced age and consequential nutritional recommendations for elderly persons.

Skeletal growth and the changing genetic landscape during childhood and adulthood

“…Physical activity during childhood and adolescence also influences bone, with more active individuals tending to have stronger bones (Ruff et al, 2006; Teran-Garcia et al, 2008). Similarly, while early-to-middle-adulthood is largely a period of stasis in terms of bone morphology or mass, intake of calcium and vitamin D during this stage of life can affect the amount of bone available in older age (Peters and Martini, 2010; Gille, 2010). …”

A Review of Nutritional Requirements of Adults Aged ≥65 Years in the UK

“…Appropriate nutrition among older adults is important for reducing risk of chronic diseases, like cardiovascular disease (CVD) and type 2 diabetes (T2D) (3), and promoting healthy ageing (4). However, altered central nervous system regulation reduces appetite (5), and changes in body composition and mobility lower energy requirements (6), predisposing individuals to inadequate dietary intake and protein and micronutrient deficiencies. Furthermore, ageing is associated with impaired micronutrient absorption and synthesis (7), anabolic resistance (8) and loss of bone and muscle mass (9,10).…”

Factors predicting meat and meat products consumption among middle-aged and elderly people: evidence from a consumer survey in Switzerland

“…However, various physiological alterations that occur with aging (e.g. in body composition, gastrointestinal tract, water balance and bone health) affect the nutritional needs of elderly persons [ 1 – 3 ]. While energy requirements decrease with age, the necessary amount of micronutrients remains the same or even increases, so there is need for more nutrient dense foodstuffs and a careful selection of foods [ 4 , 5 ].…”