[Optimizing nutrition of older people as a mean of preventing premature aging]

Abstract

The review presents data on the characteristics of construction of the diet of older persons. It is shown that inadequate nutrition is a significant risk factor for cardiovascular diseases, obesity, type 2 diabetes mellitus, gout and others that contribute to premature aging. Optimization of the diet should be considered as one of the areas of prevention and rehabilitation of these diseases and the prevention of premature aging. Attention is drawn to the age peculiar properties of the energy value of the diet, the content and the ratio of macronutrients in it. Modern data on the recommended daily intake of micronutrients -vitamins, minerals and trace elements for the elderly are presented. From the positions of the theory of oxidative stress, chronic inflammation and high-calorie nutrition, it is considered expedient to include products containing antioxidant ingredients: vitamins, trace elements and minor biologically active food components in the diet.

Keywords: antioxidants; macronutrients; micronutrients; minor food components; optimal nutrition; premature aging.