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Nutrition and Aging

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kennedy-pitts
27 diapositives · 442 Views · Nov 09, 2014

This comprehensive overview by Dr. Franco Navazio delves into the intricate relationship between nutrition and aging. It traces historical perspectives on diet from ancient philosophers to modern dietary practices, emphasizing the importance of macronutrients, micronutrients, and caloric intake for maintaining health in the elderly. Key factors such as the role of hormones in appetite regulation, the significance of the Mediterranean diet, and the complex interactions between diet and lifestyle in promoting longevity are discussed. Learn about the RDA for vitamins and minerals essential for elderly health.

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  1. Nutrition and Aging Dr. Franco Navazio, M.D.

  2. Nutrition and AgingThe perennial search for eternal life and youth (550 BC) Empedocles & the Blessed Laurel (500 BC) Hyppocrates and the benefits of “farro” (150 AD) Galenus and the mix “garlic + onions” Middle - ages: The prescription of the witches Romanticism: The legend of Doctor Faust and… Today… Life extension with restricted diet (14-1500 cal/day)

  3. Feeding Requirements • Are we herbivores? carnivores? omnivores? • For dental structure, intestinal length and digestive enzymes, we are definitely…. ….OMNIVORES!

  4. The Caloric Requirement 1. The calorie and the kilocalorie 2. The basal requirement = 1600 kcal 3. Requirements for moderately active adult 1800 2200 kcal 4. For a very active adolescent or adult: 3000 kcal or more 5. Memo the THYROID EFFECT !!!!

  5. BMI: Weight in Kgs / Height in m2 Normal = 18-24 Overweight = 25-30 Obese = 30-40 Morbid Obesity = > 40

  6. NUTRITIONAL STATUS of the Elderly Patient 1) WEIGHT 2) BIOCHEMICAL PARAMETERS especially: folic acid, B12, albumins and PRE-ALBUMINS, iron levels a.s.o.

  7. Supply of Calories • From ATP = 1 kcal (walk 10 meters) • From CP = 10 kcal (walk 100 meters) • From blood glucose = 80 kcal • From liver glycogen = 400 kcal • From muscle glycogen = 1600 kcal All of the above enough for a marathon! • Lipids only a very slow turnover to energy • Proteins a very very slow turnover to energy

  8. Caloric production • FATS : 1 gm = 9 kcal • PROTEINS : 1 gm = 4 kcal • CHO : 1 gm = 4 kcal

  9. Velocity of Utilization • CHO very fast via: • Complete utilization • Lactate shuttle • Gluconeogenesis • LIPIDS slower energetic transformation • PROTEINS very slow energetic transformation (in fact, carnivores sleep a lot!)

  10. The Drive for Food • The control by “dynein” • A neuro-opiod • Decreases in some aged people • Nitric oxide and the relaxation of the fundus • Appetite and ghrelin + vs. YY3 • Insulin and leptin effects

  11. The hormone ghrelin, that regulates appetite, also triggers activity in the hippocampus, the part of the brain that is involved in learning and memory. Wild type animals Ghrelin knock-out animals Ghrelin regulates electrical impulses in the hypothalamus

  12. The Drive for Food in the Elderly • Frequently may be diminished due to decreased secretion of NO by the stomach

  13. The Macronutrients: Carbohydrates Starches, grains, etc (cereals from Cereres) Hydrolyzed in monosaccharides (glucose) and Utilized as immediate energy source or Stored in reserve as glycogen

  14. The Macronutrients: Lipids • Saturated, no double bonds, usually solid • Trans-fats, from liquid to solid format (usually commercial only) • Mono-unsaturated, like olive oil • Poly-unsaturated, like most other oils • OMEGA 3, fatty acids, like many fish oils

  15. The Macronutrients: Proteins • Protein intake at least 11-12% of the total • Intakes below 8.7% carry severe risk of serious deficits

  16. The Macronutrients: Fibers • High risk for the “vegans” • Benefits and risk of the fibers • The good and the not so good vegetables • CONCLUSION: long live the Mediterranean diet but….with some cracks!!!

  17. For more information visit website: http://mypyramid.gov

  18. The Micronutrients • Salt, Na+ (<5 mg/day) and K+ (deficits, excesses, need) • Ca+ (1800 mg/day), P and Fl (bone metabolism) • Fe++ (deficit and excess), Cu, Mn, and Mg • Other metals: Cr, Se, Zn and the Metalloid I • Memo the hidden aspects of hypothyroidismPresence of C Reactive Protein (response to injury of inflammation) and increased homocystein (increased risk for thrombosis)

  19. RDA(Recommended Daily Allowance)(for some micronutrients) Ca++ : 1800 mg or more P : 1200 mg Fe++ : 10-12 mg I : 150 g Se : 45-50 g

  20. Vitamins: Liposoluble A: RDA = 900 g Toxicity > 10,000 Memo the carotenoid excesses D: RDA = 600 to max of 800 I.U./day Necessary for some UV exposure to activate dehydrocholesterol Normal blood levels (Vit D2 +Vit D3) = 20-57 g/dl K: activates prothrombin E: 8 to 10 I.U./day Toxicity > 800 I.U.

  21. Vitamins: Hydrosoluble • THE B COMPLEX • Pyridoxin (Vitamin B6): RDA 2 mg • Folic acid: RDA 200 g • B12 (cobalamine): RDA 2.5 g (up to 2000 g) • Memo the homocysteine effect • B1 (thiamine) • B2 (riboflavin) • PP (anti-pellagra) • C (ascorbic acid): RDA 60 mg but up to 1000 mg; if more then excess is toxic

  22. The Elderly Patient & VITAMINS RDA for hydrosoluble & liposoluble ones but… …all that may be insufficient without a physically active LIFESTYLE and some SUN EXPOSURE

  23. Treatment of Obesity in the Elderly • Evaluate the risk/benefit ratio • A walk of 1 mile (1.6 km) burns 100 kcal • So walk 2-3 miles, 4x weekly or/and resistance Weight reduction diets in the elderly ?! Risk for the protein deficits!

  24. Addicting Substances Coffee and Tea (caffeine and teine) Memo: aminophylline and brochospasm ALCOHOLIC BEVERAGES!!! The benefits and the……. Disasters!!!!

  25. CONCLUSIVE NOTES The WATER, how much? Exercise before or after a meal? Or “Grandpa, it is more important when you eat than what you eat.” But…how much to eat??? According to Professor G. Brooks: “tell me what you do and I will tell you what to eat.” and…a little ITALIAN ADVICE: DO NOT EAT ALONE but with pleasant & smiling company