Nutritional considerations for healthy aging and reduction in age-related chronic disease

Authors: SHILSKY, JULIE - New York Academy Of Sciences; BLOOM, DAVID - Harvard University; BEAUDREAULT, AMY - University Of California; TUCKER, KATHERINE - University Of Massachusetts; KELLER, HEATHER - University Of Waterloo; FREUND-LEVI, YVONNE - Karolinska Institute; FIELDING, ROGER - Jean Mayer Human Nutrition Research Center On Aging At Tufts University; CHENG, FEON - Pennsylvania State University; JENSEN, GORDON - University Of Vermont; WU, DAYONG - Jean Mayer Human Nutrition Research Center On Aging At Tufts University; MEYDANI, SIMIN - Jean Mayer Human Nutrition Research Center On Aging At Tufts University

Submitted to: Advances in Nutrition
Publication Type: Review Article
Publication Acceptance Date: 11/16/2016
Publication Date: 1/2/2017
Citation: Shilsky, J., Bloom, D.E., Beaudreault, A.R., Tucker, K.L., Keller, H.H., Freund-Levi, Y., Fielding, R.A., Cheng, F.W., Jensen, G.L., Wu, D., Meydani, S.N. 2017. Nutritional considerations for healthy aging and reduction in age-related chronic disease. Advances in Nutrition. 8:17-26. https://doi.org/10.3945/an.116.013474.

Interpretive Summary:

Technical Abstract: A projected doubling in the global population of people aged >/= 60 y by the year 2050 has major health and economic implications, especially in developing regions. Burdens of unhealthy aging associated with chronic noncommunicable and other age-related diseases may be largely preventable with lifestyle modification, including diet. However, as adults age they become at risk of "nutritional frailty," which can compromise their ability to meet nutritional requirements at a time when specific nutrient needs may be high. This review highlights the role of nutrition science in promoting healthy aging and in improving the prognosis in cases of age-related diseases. It serves to identify key knowledge gaps and implementation challenges to support adequate nutrition for healthy aging, including applicability of metrics used in body-composition and diet adequacy for older adults and mechanisms to reduce nutritional frailty and to promote diet resilience. This review also discusses management recommendations for several leading chronic conditions common in aging populations, including cognitive decline and dementia, sarcopenia, and compromised immunity to infectious disease. The role of health systems in incorporating nutrition care routinely for those aged >/= 60 y and living independently and current actions to address nutritional status before hospitalization and the development of disease are discussed.