The world elderly population is rapidly increasing. This demographic change represents a new challenge for the society and demands for a multisectorial intervention to promote a long, healthy, and active life span. Between the factors that contribute in fostering a long healthy life, the nutritional regime plays a central role and is recognized as a major factor in the onset of chronic diseases. A better understanding of the interaction between nutrition and ageing is essential to unravel the mechanisms responsible for these positive/negative effects and to identify diet components promoting the quality of life in the old age and to contribute to the prevention of late-life disabilities. At Università Cattolica del Sacro Cuore, the research activity in food science is focusing on four main objectives: food quality, food safety, functional foods and diet balancing. These objectives are the target of multidisciplinary ongoing and future research activities for a better understanding of the link between diet and ageing. Briefly, the different activities are addressed to the study of the following subjects: the most relevant factors affecting food choices and habits of old aged persons; the effects of long term low dose supplementation of conjugated linoleic acid in mouse; the use of low glycemic index and high resistant starch foods to prevent diabetes and obesity; the adjuvant effect of food bacteria for vaccination; the role of food ingredients in disease; the immunosuppression effect of mycotoxins, and its relevance in ageing people; the production of sustainable and natural antioxidant ingredients to encourage a healthy diet. Our research projects emphasize an holistic and integrated approach that, by bringing together complementary research groups, can combine the collective expertise and thus provide a comprehensive assessment of the role of nutrition in healthy ageing people.

Minuti, A., Patrone, V., Giuberti, G., Spigno, G., Pietri, A., Battilani, P., Ajmone Marsan, P., Nutrition and Ageing, in Riva, G., Ajmone Marsan, P., Grassi, C. (ed.), Active Ageing and Healthy Living, IOS Press, Amsterdam 2014: 112- 121. 10.3233/978-1-61499-425-1-112 [http://hdl.handle.net/10807/64365]

Nutrition and Ageing

Minuti, Andrea;Patrone, Vania;Giuberti, Gianluca;Spigno, Giorgia;Pietri, Amedeo;Battilani, Paola;Ajmone Marsan, Paolo
2014

Abstract

The world elderly population is rapidly increasing. This demographic change represents a new challenge for the society and demands for a multisectorial intervention to promote a long, healthy, and active life span. Between the factors that contribute in fostering a long healthy life, the nutritional regime plays a central role and is recognized as a major factor in the onset of chronic diseases. A better understanding of the interaction between nutrition and ageing is essential to unravel the mechanisms responsible for these positive/negative effects and to identify diet components promoting the quality of life in the old age and to contribute to the prevention of late-life disabilities. At Università Cattolica del Sacro Cuore, the research activity in food science is focusing on four main objectives: food quality, food safety, functional foods and diet balancing. These objectives are the target of multidisciplinary ongoing and future research activities for a better understanding of the link between diet and ageing. Briefly, the different activities are addressed to the study of the following subjects: the most relevant factors affecting food choices and habits of old aged persons; the effects of long term low dose supplementation of conjugated linoleic acid in mouse; the use of low glycemic index and high resistant starch foods to prevent diabetes and obesity; the adjuvant effect of food bacteria for vaccination; the role of food ingredients in disease; the immunosuppression effect of mycotoxins, and its relevance in ageing people; the production of sustainable and natural antioxidant ingredients to encourage a healthy diet. Our research projects emphasize an holistic and integrated approach that, by bringing together complementary research groups, can combine the collective expertise and thus provide a comprehensive assessment of the role of nutrition in healthy ageing people.
Inglese
Active Ageing and Healthy Living
978-1-61499-424-4
IOS Press
Minuti, A., Patrone, V., Giuberti, G., Spigno, G., Pietri, A., Battilani, P., Ajmone Marsan, P., Nutrition and Ageing, in Riva, G., Ajmone Marsan, P., Grassi, C. (ed.), Active Ageing and Healthy Living, IOS Press, Amsterdam 2014: 112- 121. 10.3233/978-1-61499-425-1-112 [http://hdl.handle.net/10807/64365]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10807/64365
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