The Mediterranean Diet Slows Down the Progression of Aging and Helps to Prevent the Onset of Frailty: A Narrative Review

Abstract

The aging population is rapidly increasing all over the world. This results in significant implications for the planning and provision of health and social care. Aging is physiologically characterized by a decrease in lean mass, bone mineral density and, to a lesser extent, fat mass. The onset of sarcopenia leads to weakness and a further decrease in physical activity. An insufficient protein intake, which we often observe in patients of advanced age, certainly accelerates the progression of sarcopenia. In addition, many other factors (e.g., insulin resistance, impaired protein digestion and absorption of amino acids) reduce the stimulation of muscle protein synthesis in the elderly, even if the protein intake is adequate. Inadequate intake of foods can also cause micronutrient deficiencies that contribute to the development of frailty. We know that a healthy eating style in middle age predisposes to so-called "healthy and successful" aging, which is the condition of the absence of serious chronic diseases or of an important decline in cognitive or physical functions, or mental health. The Mediterranean diet is recognized to be a "healthy food" dietary pattern; high adherence to this dietary pattern is associated with a lower incidence of chronic diseases and lower physical impairment in old age. The aim of our review was to analyze observational studies (cohort and case-control studies) that investigated the effects of following a healthy diet, and especially the effect of adherence to a Mediterranean diet (MD), on the progression of aging and on onset of frailty.

Metabolic Defects Caused by High-Fat Diet Modify Disease Risk through Inflammatory and Amyloidogenic Pathways in a Mouse Model of Alzheimer’s Disease

“…Studies have suggested that diet and nutrition may play a role in the development of AD [ 18 ]. The Mediterranean diet (MeDi) is associated with a lower incidence of chronic diseases and shows protective effects against cognitive decline in aging individuals [ 19 , 20 , 21 , 22 ]. Conversely, the overconsumption of high-sugar and high-fat diets coupled with sedentary lifestyle predisposes individuals to metabolic diseases and neurocognitive defects during the aging process.…”

Association among Adherence to the Mediterranean Diet, Cardiorespiratory Fitness, Cardiovascular, Obesity, and Anthropometric Variables of Overweight and Obese Middle-Aged and Older Adults

“…Previous studies [ 27 , 28 , 29 , 30 , 31 ] have shown that increased adherence to the MedDiet (AMedDiet) reduces the risk of chronic diseases such as cardiovascular disease, BP, type II diabetes mellitus, cancer, mortality risk, etc., and increases life expectancy and quality of life. Due to the importance of a balanced and healthy diet, along with an adequate level of physical activity, which increases CRF and energy expenditure to prevent overweightness and obesity and to improve health-related quality of life in aging, studies that address this issue and propose solutions or intervention strategies are necessary.…”

Short and medium-term effects of a multicomponent physical exercise program with a Mediterranean diet on bone mineral density, gait, balance, and fall risk for patients with Alzheimer disease

“…The diet will follow the recommendations of a nutritionist in accordance with Davis et al [ 49 ] and the main recommendations are ≥5 servings of vegetables/day; ≥3 servings of fruit/day; ≥3 serves of fish or seafood/week; ≥3 servings of legumes/week; ≥3 servings of nuts/week; ≥5 servings of bread or cereals/day; preferentially consume white meat, instead of red meat; 2 to 4 servings of poultry/week and ≤1 serving of red meat/week; 2 to 4 servings of eggs/week; and using olive oil as the main oil for cooking and dressing.…”

“…[ 48 ] The MeDi is predominantly plant-based, with a high intake of vegetables, fruits, nuts, and legumes, moderately high intake of fish, low intake of red meat, and includes extra virgin olive oil. [ 49 ]…”