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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 Institute of Food Bioresources 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 Institute of Food Bioresources 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 Institute of Food Bioresources 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 Institute of Food Bioresources 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 Ljubljana, 9 November 2008 Statistics Institute of Food Bioresources 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 Ljubljana, 9 November 2008 Statistics in Romania Institute of Food Bioresources 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 Institute of Food Bioresources 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 Institute of Food Bioresources 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 Institute of Food Bioresources 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 Institute of Food Bioresources Non-transmissible Chronic Diseases: digestive diseases; CVD; obesity; cancers; dementia (e.g. Alzheimer); osteoporosis; etc Ljubljana, 9 November 2008 Changes Institute of Food Bioresources 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 Institute of Food Bioresources 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. Ljubljana, 9 November 2008 Needs Institute of Food Bioresources 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. Ljubljana, 9 November 2008 Needs Institute of Food Bioresources 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. Ljubljana, 9 November 2008 Needs Institute of Food Bioresources 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 Institute of Food Bioresources 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 Institute of Food Bioresources 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 Institute of Food Bioresources 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 Institute of Food Bioresources 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