Transcript Changes

Institute of Food Bioresources
Impact of diet on ageing
Nastasia Belc
The Institute of Food Bioresources
Ljubljana, 9 November 2008
Institute of Food Bioresources
1. Introduction
2. Statistics
3. Changes (psychological, socio-economic
and functionality of the body)
4. Needs (nutritional and others)
5. Conclusions
Ljubljana, 9 November 2008
Introduction
Institute of Food Bioresources
Food industry has to address to consumers,
but it has to take into account that,
The categories of the consumers are in the
continuing changing, because:
increasing of the non-transmissible
chronically diseases incidence;
changing on the ratio between young,
adults and elderly;
ethnicity and increasing of migration of
people;
increasing of individuality importance.
Ljubljana, 9 November 2008
Outer Environment
Evaluation
Natural
Social
Economic
Cultural
Dietary
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Elder person’s
bio-medical particularities
Evaluation
Control
Oxidative metabolome
Knowledge
acquirement
Methylation metabolome
•New, personalized food
design & production
•Interactive Diet Guide Soft
Put into practice
Genomic/Epigenetic profile
Action:
Health Status
• Pathology
• Premature ageing
PREVENTION & CURE
•Diet monitoring
•Academic & people
geriatric education
Prevention/Improvement
Outcomes:
•Decreased medico- social
costs
•Improved life quality
Ljubljana, 9 November 2008
DIONA Proposal 2007. All rights reserved
Statistics
Institute of Food Bioresources
According to the United Nations, ageing is increasingly
becoming one of the most important social, economic
and demographic phenomena of our times.
The ageing of Europe - greying of Europe, is a social
phenomenon characterized by:
decreasing of fertility;
increasing of mortality;
higher life expectancy.
The "greying" of Europe specifically refers to the
increase in the percentage of Europe's elderly
population relative to its workforce.
Ljubljana, 9 November 2008
Statistics
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the group of those capable to work
aged between 15 and 65 will fall by
approx.50 mil., whereas the number
of those aged over 80 will triple
as much as a person will live longer
she/he will learn more about needs
that never had before.
Ljubljana, 9 November 2008
Statistics
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There is a large potential of elderly people, this so-called
“silver economy” - the 60+ generation in Germany has a
purchasing power of 316 billion Euros and thus contributes
nearly one third of the total private consumption. (German
Institute for Economic Research);
2050, this share will increase to 386 billion Euros
solely for demographic reasons and will amount to more
than 41% of the total consumption (Demographic Change is
also a chance for Europe, Federal Ministry for Family
Affaires and EU Commissioner open congress within the
context of the German Council of Presidency,
www.eu2007.de/en/news/press_release).
Ljubljana, 9 November 2008
Statistics
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20
18
16
14
12
Proportion of the
elderly in the total
population
10
8
6
4
2
0
TR MK IE CY SK IS PO MT HR RO BE NL LT GR CZ SI LU HU DK FI NO ES LV CH AT PT UK FR DE BG BE SP SE GR IT
European countries
TR
MK
5,6
10
IE
CY
SK
IS
PO
MT
HR
RO
BE
NL
LT
GR
CZ
SI
LU
Adapted after data from: Council of Europe, 2002
HU
DK
11,2 11,4 11,5 11,6 12,3 12,3 12,5 13,5 13,5 13,6 13,6 13,6 13,9 14,1 14,3 14,7 14,8
ES
LV
CH
AT
PT
UK
FR
DE
BG
BE
SP
SE
GR
IT
FI
NO
15
15,1 15,2 15,2 15,4 15,5 15,6 15,6 16,1 16,2 16,3 16,7 16,9 17,2 17,3 18,2
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Statistics
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30
25
20
15
2015
10
2030
2050
5
0
Europe
Northen America
Australia/New
Zealand
Proportion of the population aged 65 and over in the total population, major
more developed regions of the world, including Turkey and Caucasus
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Statistics in Romania
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Age structure:
0-14 years: 18%
15-64 years: 68%
65 years and over: 14%
Urban-rural ratio:
55.20% - 44.80%
The population growth rate is:
-1,6 for 2006 and -0,7 for 2007.
Life expectancy: total population - 69.93 years
male: 66.1 years
female: 73.99 years (2000 est.)
Ljubljana, 9 November 2008
Changes
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Factors outer environment
Economic
Natural changes:
Social
Natural
medication related eating;
oral and dental problems;
feeling of hunger is reduced;
Cultural
feeling of thirst is less perceived;
(reducing of gastric enzymes, reducing
digestive absorbtion);
less appetite depending on changes in
taste and smell, dry mouth problems;
depression, weakness and fatigue;
weakness immune system;
dramatic endocrine changes, corresponding
hormonal aging processes in women.
Ljubljana, 9 November 2008
Dietary
Changes
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Environmental and socio-cultural changes:
meal times
table rules
food
environment
Factors outer environment
Social
Natural Economic
Cultural
Dietary
loneliness (social isolation and less social contacts);
lack of cooking skills;
economic concerns;
affordable foods;
socio-cultural aspects of food preferences for older people;
reduced pleasure and enjoyment of food;
declining of self-confidence.
smoking and alcohol consuming.
Ljubljana, 9 November 2008
Changes
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Ageing process is a good candidate
model for studying the genome
instability correlated with specific
metabolomic changes as the result of
the above mentioned factors linked
with:
familial aspects (parental nutritional
behavior, prenatal and postnatal
environmental conditions);
individual lifestyle;
lifetime activities;
genomic reprogramming towards
aberrant gene activation (genetic point
of view).
Ljubljana, 9 November 2008
Changes
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Non-transmissible Chronic Diseases:
digestive diseases;
CVD;
obesity;
cancers;
dementia (e.g. Alzheimer);
osteoporosis;
etc
Ljubljana, 9 November 2008
Changes
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For a variety of physical,
social and psychological
reasons, older adults are
likely to confront a
variety of nutritional
problems and actively
seek dietary solutions
through the purchase of
appropriate products.
Under-nutrition adversely
affects both lifespan and
quality of life, in different
settings
Ljubljana, 9 November 2008
Factors outer environment
Social
Natural Economic
Cultural
Dietary
Changes
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After age fifty there are many metabolic and physiological
changes with impact on the nutritional needs of an individual:
- decreasing of lean body mass (as much as 25%);
- decreasing of total body water;
- decrease of bone mass;
less physically
- increase of body fat;
active and
- reducing synthesize of vitamin D;
lower
- reduction of the basal metabolic rate by about 2% energy needs
per decade of age as compared to young adulthood.
The metabolic rate slows - as much as thirty percent over a lifetime
decreasing of caloric needs - changes in an older person's ability to
balance food intake and energy needs;
insufficient calories - chronic fatigue, depression and a weakened
immune system.
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Needs
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require, or demand, health-promoting foods more
than any other group;
have special needs, in particular nutritional dense
food products and an interest in their health and
appearance;
it is of particular importance to adopt diet and
lifestyle practices - minimizing risk of morbidity
and maximizing prospects for healthful aging;
inadequate nutrition in older adults is a major, often
unrecognized, problem.
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Needs
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Healthy ageing is associated with:
low energy consuming;
low animal origin protein content;
low fat and cholesterol content;
high intake of fruits, vegetables and
dairy products;
higher chance of survival;
delay in the deterioration of health
status.
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Needs
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Food products in order to satisfy:
nutritional needs, e.g. nutrient-dense –
- antioxidants (oxidative damage);
- vitamins;
- fibers;
- high quality protein (to maintain lean tissue mass);
- water
tasty;
familiar foods (e.g. traditional food);
available in convenient;
easy-to-open packaging;
reasonably prices
Ljubljana, 9 November 2008
Needs
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A relationship between sensory ability and food preferences
• texture preferences changed with age due to the following
factors:
- decreased sense of smell, taste and vision ;
- decreased saliva production;
- chewing and swallowing problems besides all disease
problems
affect the perception of food items as well as meals
none or little chewing
easy to swallow
attractive sensory attributes
Ljubljana, 9 November 2008
Anti-ageing messages
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Basilicum, Occimum sanctum, has
an anti-ageing effect
A variety of Indian basilicum, named
“Basilicum Saint” can be used
against ageing, because of
antioxidant properties..........
Ljubljana, 9 November 2008
Source: Mediafax
Anti-ageing messages
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Recommended
Avoid or reduce
raw fruits and vegetables and juices
oat, rice bran
juice of black currants
cabbage, yogurt, olive oil
seasoning herbs (thyme, rosemary).
whole grain breads, pasta, brown rice
mild sweet flavoring using honey,
mint, chamomile tea
nuts, seeds, raw
vegetable sticks and
fresh fruit.
refined foods - white
flour and its products
donuts, biscuits
refined sugar and its
products
saturated fats,
cholesterol and animal fats
caffeine
alcohol.
artificial sweeteners
Ljubljana, 9 November 2008
Forever young?
Institute of Food Bioresources
What can we eat for a healthy
ageing?
Some experts said that we
find the healthy ageing in a
grocery: in fruits, vegetables,
green tea or other high
content of anti-oxidants
foods.
Ljubljana, 9 November 2008
Conclusions
Institute of Food Bioresources
ageing is not a disease
thus, the most modifiable lifestyle
factors are diet and physical activity.
the quality of the nutrition is basic
to the quality of the life.
synchronizing the individual biography of eating,
the physiological, emotional, social and
environmental changes to enhance the ageing to feel
self-determinant and self-confident.
poor nutrition has to be identifiable, preventable,
and reversible, and should be handled before
diseases are manifested.
Ljubljana, 9 November 2008
Conclusions
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Nutritional programs:
- “prevention by healthy food”;
consumer education to healthy food habits choice;
communication strategies necessary in food
choice refer to the risk/benefits, healthy food, etc.
intervention strategies – changing consumer
behavior in healthy food choice;
existing an appropriate model for a long, active
and independent life.
Ljubljana, 9 November 2008
Conclusions
Institute of Food Bioresources
• Consumer priorities identification related to food
benefits: taste, pleasure, convenience, price, so on;
• Promotion traditional, regional food – to reduce shelf
life and preservation
• Functional food promotion;
• Following the message ”it is easier to prevent instead of
cure”.
• Better for our senior, better for us!
Ljubljana, 9 November 2008
Acknowledgments
Dr.
Dr.
Dr.
Dr.
Denisa Duta – Institute of Food Bioresources;
Natalia Cucu – Institute of Biology;
Ileana Turcu – Geriatric Institute “Ana Aslan”;
Claudia Mosoiu - Institute of Food Bioresources.
www.bioresurse.ro/RODIONA.html.
Ljubljana, 9 November 2008
Institute of Food Bioresources
Nastasia Belc
[email protected]
Ljubljana, 9 November 2008