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Nutrition and Age-Related Disorders

A special issue of Nutrients (ISSN 2072-6643).

Deadline for manuscript submissions: closed (31 March 2019) | Viewed by 54325

Special Issue Editors

German Institute of Human Nutrition Potsdam Rehbrücke, Senior Scientist Group Nutrition, immunity and metabolism, Department of Epidemiology, Nuthetal, Germany
Interests: nutrition; age-related diseases; epidemiology; disease prevention
Institute of Epidemiology, University Kiel, University Hospital Schleswig-Holstein, Kiel, Germany

Special Issue Information

Dear Colleagues,

The projected rise in the global population, of people aged 60 years or older, in the upcoming decades, poses a major burden to public health, societies, and economies at a global scale, due to an expected rise in age-related chronic diseases. To face this upcoming challenge, adequate preventive actions are urgently required. Nutrition may hold the key of promoting healthy aging, as well as of preventing and managing a wide array of age-related diseases, including cardio-vascular disease, cancer, cognitive decline, and sarcopenia. However, a better understanding of how nutrition influences the underlying molecular processes associated with age-related health decline, such as compromised immunity, chronic inflammatory conditions, and oxidative-stress, is required. Novel approaches for nutritional assessment including omics-based nutritional biomarkers of ageing may provide the missing link towards more targeted nutritional approaches for healthy ageing. Indeed, personalised nutrition targeted at major hallmarks of ageing could prove more effective compared to broadly-stated nutritional recommendations. This Special Issue of Nutrients, entitled “Nutrition and Age-Related Diseases”, welcomes the submission of manuscripts describing original research or reviewing the scientific literature on this topic.

Dr. Krasimira Aleksandrova
Dr. Romina di Giuseppe
Guest Editors

Manuscript Submission Information

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • age-related diseases
  • hallmarks of ageing
  • nutritional biomarkers of ageing
  • personalized nutrition
  • disease prevention

Published Papers (8 papers)

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Research

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14 pages, 593 KiB  
Article
Association of Diet Quality and Vegetable Variety with the Risk of Cognitive Decline in Chinese Older Adults
by Yi-Chun Chou, Meei-Shyuan Lee, Jeng-Min Chiou, Ta-Fu Chen, Yen-Ching Chen and Jen-Hau Chen
Nutrients 2019, 11(7), 1666; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11071666 - 20 Jul 2019
Cited by 22 | Viewed by 5261
Abstract
Diet quality plays an important role in dementia prevention. It remains unclear how the joint effect of vegetable variety and diet quality affects cognition. This study aimed to explore the association of diet quality and vegetable variety with cognitive decline in older adults. [...] Read more.
Diet quality plays an important role in dementia prevention. It remains unclear how the joint effect of vegetable variety and diet quality affects cognition. This study aimed to explore the association of diet quality and vegetable variety with cognitive decline in older adults. This prospective cohort study (2011–2015) included 436 community-dwelling elders in Taipei. Diet quality, assessed by the modified Alternative Healthy Eating Index (mAHEI), was computed from a food frequency questionnaire at baseline (2011–2013). Vegetable variety indicated the number of different vegetable groups, adjusted for vegetable quantity. Multivariable linear and logistic regression models were used to explore the association of diet quality and vegetable variety with the decline of global and domain-specific cognition over two years. Our findings suggest that high diet quality (the highest tertile of mAHEI) was associated with a lower risk of both global cognitive decline (adjusted odds ratio (AOR) = 0.54, confidence interval (CI) = 0.31–0.95) and decline of attention domain (AOR = 0.56, CI = 0.32–0.99) compared with low diet quality. In elders with high vegetable variety, high diet quality was associated with a lower risk of global cognitive decline (AOR = 0.49, CI = 0.26–0.95). We therefore concluded that high diet quality along with diverse vegetable intake was associated with a lower risk of cognitive decline in older adults. Full article
(This article belongs to the Special Issue Nutrition and Age-Related Disorders)
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12 pages, 646 KiB  
Article
Vitamin D Status and Components of Metabolic Syndrome in Older Subjects from Northern Finland (Latitude 65°North)
by Shivaprakash Jagalur Mutt, Jari Jokelainen, Sylvain Sebert, Juha Auvinen, Marjo-Riitta Järvelin, Sirkka Keinänen-Kiukaanniemi and Karl-Heinz Herzig
Nutrients 2019, 11(6), 1229; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11061229 - 30 May 2019
Cited by 25 | Viewed by 3773
Abstract
Introduction: Vitamin D deficiency has been linked to the increased risk of several chronic diseases, especially in people living in the Northern Latitudes. The aim of this study was to assess the vitamin D status in older subjects born in 1945 in Northern [...] Read more.
Introduction: Vitamin D deficiency has been linked to the increased risk of several chronic diseases, especially in people living in the Northern Latitudes. The aim of this study was to assess the vitamin D status in older subjects born in 1945 in Northern Finland (latitude 65°North), and to examine its associations to components of metabolic syndrome (MetS). Methods: In this cross-sectional study, we invited 904 subjects born in 1945 from the Oulu region (Oulu45 cohort), out of an original cohort of 1332 subjects. In the cohort, plasma 25 hydroxyvitamin D (25OHD) levels were determined by an enzyme immunoassay of 263 men and 373 women, with a mean age baseline of 69±0.5 years old. We assessed the participants’ usage of vitamin D supplements, as well as their lifestyle factors, using a questionnaire. Results: Nearly 80% of the subjects had low vitamin D levels [either vitamin D deficient (<50 nmol/L) or insufficient (50 – 75 nmol/L)], and only 20% of the participants had sufficient vitamin D levels (>75 nmol/L) (based on the American Endocrine Society guidelines). The low vitamin D status was associated with a high prevalence of MetS; a significantly higher number of subjects with MetS (41%) had low vitamin D levels in comparison to the non-MetS subjects (38%) (p ≤ 0.05). The subjects under vitamin D supplementation had a significantly lower incidence of MetS (42.6% vs 57.4%) and its components in comparison to the non-supplemented subjects (p ≤ 0.05). Conclusions: Low vitamin D levels are a risk factor for MetS amongst other lifestyle factors, such as dietary habits and physical inactivity, among older subjects in the Northern Latitudes (65°North). Optimal supplementation of vitamin D, along with rich dietary sources of vitamin D, are highly recommended for older subjects as a means to positively affect, e.g., hypertension, insulin resistance, and obesity, as components of the MetS. Full article
(This article belongs to the Special Issue Nutrition and Age-Related Disorders)
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8 pages, 281 KiB  
Article
Dietary Inflammatory Index and Disability-Free Survival in Community-Dwelling Older Adults
by Yasutake Tomata, Nitin Shivappa, Shu Zhang, Dieta Nurrika, Fumiya Tanji, Yumi Sugawara, James R. Hébert and Ichiro Tsuji
Nutrients 2018, 10(12), 1896; https://0-doi-org.brum.beds.ac.uk/10.3390/nu10121896 - 03 Dec 2018
Cited by 15 | Viewed by 4158
Abstract
Background: Previous studies have reported that a higher dietary inflammatory index (DII®) score is related to a higher risk of mortality and conditions that result in functional disability, such as cardiovascular disease, dementia, and fractures. Although these findings suggest that higher [...] Read more.
Background: Previous studies have reported that a higher dietary inflammatory index (DII®) score is related to a higher risk of mortality and conditions that result in functional disability, such as cardiovascular disease, dementia, and fractures. Although these findings suggest that higher DII scores would affect disability-free survival, this has never been investigated directly. The present study investigated the association between the DII score and disability-free survival. Methods: We analyzed follow-up data covering a 12-year period for 793 older adults (≥70 years) participating in a Japanese community-based cohort study. DII scores were computed on the basis of dietary intake and assessed using the Brief Self-Administered Diet History Questionnaire. Data on incident functional disability were retrieved from the public Long-Term Care Insurance database. We applied the Cox model for estimating the adjusted hazard ratios (HRs) of the composite outcome (incident functional disability or death) according to DII score tertiles (T1–T3). Results: The proportion of men was 47.3%; mean (SD) age was 75.2 (4.5) years. The 12-year incidence of the composite outcome was 65.5%. A higher DII score was related to a higher risk for the composite outcome: HRs (95% confidence interval) were 1.05 (0.84, 1.32) for T2 and 1.26 (1.01, 1.57) for T3 (p-trend = 0.040) compared to the most anti-inflammatory T1 reference (HR = 1.00). Conclusions: These results suggest that a pro-inflammatory diet might be a modifiable factor affecting disability-free survival in the older population. Additional prospective studies are needed to confirm this relationship. Full article
(This article belongs to the Special Issue Nutrition and Age-Related Disorders)
12 pages, 662 KiB  
Article
Selenium Status Is Not Associated with Cognitive Performance: A Cross-Sectional Study in 154 Older Australian Adults
by Barbara R. Cardoso, Ewa A. Szymlek-Gay, Blaine R. Roberts, Melissa Formica, Jenny Gianoudis, Stella O’Connell, Caryl A. Nowson and Robin M. Daly
Nutrients 2018, 10(12), 1847; https://0-doi-org.brum.beds.ac.uk/10.3390/nu10121847 - 01 Dec 2018
Cited by 13 | Viewed by 4652
Abstract
Selenium was suggested to play a role in modulating cognitive performance and dementia risk. Thus, this study aimed to investigate the association between selenium status and cognitive performance, as well as inflammatory and neurotrophic markers in healthy older adults. This cross-sectional study included [...] Read more.
Selenium was suggested to play a role in modulating cognitive performance and dementia risk. Thus, this study aimed to investigate the association between selenium status and cognitive performance, as well as inflammatory and neurotrophic markers in healthy older adults. This cross-sectional study included 154 older adults (≥60 years) from Victoria, Australia. Participants were assessed for cognitive performance (Cogstate battery), dietary selenium intake (two 24-h food recalls), plasma selenium concentration, inflammatory markers (interleukin (IL)-6, -8, -10, tumor necrosis factor-alpha and adiponectin) and neurotrophic factors (brain-derived neurotrophic factor, vascular endothelial growth factor and insulin-like growth factor 1). Dietary selenium intake was adequate for 85% of all participants. The prevalence of selenium deficiency was low; only 8.4% did not have the minimum concentration in plasma required for optimization of iodothyronine 5′ deiodinases activity. Multiple linear regression analysis revealed that plasma selenium was not associated with cognitive performance, inflammatory markers nor neurotrophic factors, independent of age, sex, body mass index (BMI), habitual physical activity, APOE status, education, and history of cardiovascular disease. The lack of association might be due to the optimization of selenoproteins synthesis as a result of adequate selenium intake. Future prospective studies are recommended to explore potential associations of selenium status with age-associated cognitive decline. Full article
(This article belongs to the Special Issue Nutrition and Age-Related Disorders)
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14 pages, 418 KiB  
Article
Effect of Chlorogenic Acids on Cognitive Function: A Randomized, Double-Blind, Placebo-Controlled Trial
by Katsuyoshi Saitou, Ryuji Ochiai, Kazuya Kozuma, Hirotaka Sato, Takashi Koikeda, Noriko Osaki and Yoshihisa Katsuragi
Nutrients 2018, 10(10), 1337; https://0-doi-org.brum.beds.ac.uk/10.3390/nu10101337 - 20 Sep 2018
Cited by 45 | Viewed by 8337
Abstract
(1) Background: Chlorogenic acids (CGAs) have been attracting interest of late, owing to their health benefits. Here, we performed a randomized, double-blind, placebo-controlled trial to investigate whether CGAs improved cognitive function in humans. (2) Methods: Thirty-eight healthy participants were assigned to either the [...] Read more.
(1) Background: Chlorogenic acids (CGAs) have been attracting interest of late, owing to their health benefits. Here, we performed a randomized, double-blind, placebo-controlled trial to investigate whether CGAs improved cognitive function in humans. (2) Methods: Thirty-eight healthy participants were assigned to either the CGA group, which was given CGA-added beverage daily for 16 weeks, or the placebo group. Cognitive functions were assessed using the Japanese version of the CNS Vital Signs (Cognitrax). (3) Results: The CGA group showed significant increase in the Cognitrax domain scores for motor speed, psychomotor speed, and executive function compared with the placebo group, as well as an improvement in the shifting attention test scores. In blood analysis, the CGA group showed increased levels of apolipoprotein A1 and transthyretin, both of which are putative biomarkers for early-stage cognitive decline. (4) Conclusions: These results suggest that CGAs may improve some cognitive functions, which would help in the efficient performance of complex tasks. Full article
(This article belongs to the Special Issue Nutrition and Age-Related Disorders)
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14 pages, 598 KiB  
Article
Cognitive Functioning of Geriatric Patients: Is Hypovitaminosis D the Next Marker of Cognitive Dysfunction and Dementia?
by Ewelina Łukaszyk, Katarzyna Bień-Barkowska and Barbara Bień
Nutrients 2018, 10(8), 1104; https://0-doi-org.brum.beds.ac.uk/10.3390/nu10081104 - 16 Aug 2018
Cited by 21 | Viewed by 6632
Abstract
The study objective is to investigate whether vitamin D is associated with the cognitive function of geriatric patients. This cross-sectional study involved 357 patients hospitalized in the geriatric ward who complained of memory problems (mean age: 82.3 years). The level of cognitive function [...] Read more.
The study objective is to investigate whether vitamin D is associated with the cognitive function of geriatric patients. This cross-sectional study involved 357 patients hospitalized in the geriatric ward who complained of memory problems (mean age: 82.3 years). The level of cognitive function was measured with the Mini-Mental State Examination (MMSE) and the clinical diagnosis of dementia was established according to the International Classification of Diseases (ICD-10) criteria. The serum 25-hydroxy vitamin D was measured with liquid chromatography-tandem mass spectrometry. The iterative Bayesian model averaging (BMA) procedure was applied to linear and logistic regression models in order to identify the best set of factors describing cognitive dysfunction and dementia, respectively. According to BMA, there is strong evidence that higher vitamin D levels, higher body mass index (BMI), and higher mobility function measured with the Timed Up and Go (TUG) test are independently associated with better cognitive performance and lower risk of dementia. Additionally, there is strong evidence that fewer years of education and lower vitamin B12 plasma levels independently describe worse cognitive performance. However, vitamin B12 levels higher than 800 pg/mL is negatively associated with the MMSE performance. Hypovitaminosis D in geriatric patients is an underrated marker of cognitive dysfunction and dementia. Full article
(This article belongs to the Special Issue Nutrition and Age-Related Disorders)
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Review

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36 pages, 1923 KiB  
Review
Slowing Down Ageing: The Role of Nutrients and Microbiota in Modulation of the Epigenome
by Agnieszka Gadecka and Anna Bielak-Zmijewska
Nutrients 2019, 11(6), 1251; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11061251 - 01 Jun 2019
Cited by 30 | Viewed by 9015
Abstract
The human population is getting ageing. Both ageing and age-related diseases are correlated with an increased number of senescent cells in the organism. Senescent cells do not divide but are metabolically active and influence their environment by secreting many proteins due to a [...] Read more.
The human population is getting ageing. Both ageing and age-related diseases are correlated with an increased number of senescent cells in the organism. Senescent cells do not divide but are metabolically active and influence their environment by secreting many proteins due to a phenomenon known as senescence associated secretory phenotype (SASP). Senescent cells differ from young cells by several features. They possess more damaged DNA, more impaired mitochondria and an increased level of free radicals that cause the oxidation of macromolecules. However, not only biochemical and structural changes are related to senescence. Senescent cells have an altered chromatin structure, and in consequence, altered gene expression. With age, the level of heterochromatin decreases, and less condensed chromatin is more prone to DNA damage. On the one hand, some gene promoters are easily available for the transcriptional machinery; on the other hand, some genes are more protected (locally increased level of heterochromatin). The structure of chromatin is precisely regulated by the epigenetic modification of DNA and posttranslational modification of histones. The methylation of DNA inhibits transcription, histone methylation mostly leads to a more condensed chromatin structure (with some exceptions) and acetylation plays an opposing role. The modification of both DNA and histones is regulated by factors present in the diet. This means that compounds contained in daily food can alter gene expression and protect cells from senescence, and therefore protect the organism from ageing. An opinion prevailed for some time that compounds from the diet do not act through direct regulation of the processes in the organism but through modification of the physiology of the microbiome. In this review we try to explain the role of some food compounds, which by acting on the epigenetic level might protect the organism from age-related diseases and slow down ageing. We also try to shed some light on the role of microbiome in this process. Full article
(This article belongs to the Special Issue Nutrition and Age-Related Disorders)
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13 pages, 539 KiB  
Review
Dietary Factors Associated with Frailty in Old Adults: A Review of Nutritional Interventions to Prevent Frailty Development
by Juan José Hernández Morante, Carmelo Gómez Martínez and Juana María Morillas-Ruiz
Nutrients 2019, 11(1), 102; https://0-doi-org.brum.beds.ac.uk/10.3390/nu11010102 - 05 Jan 2019
Cited by 71 | Viewed by 11882
Abstract
Frailty syndrome is a medical condition that is characterised by a functional decline, usually from 65 years old on, and creates the need for assistance to perform daily living activities. As the population ages, the need for specialised geriatric care will increase immensely, [...] Read more.
Frailty syndrome is a medical condition that is characterised by a functional decline, usually from 65 years old on, and creates the need for assistance to perform daily living activities. As the population ages, the need for specialised geriatric care will increase immensely, and consequently, the need for specialised services for the care of these people will increase accordingly. From a nutritional point of view, to control or balance the nutritional status of residents will be essential in order to prevent sarcopenia and, consequently, frailty development. In this line, previous studies have highlighted the association among low energy intake, inadequate intake of protein and vitamin D, and an increased risk of frailty development. However, there is a lack of intervention studies on frail patients, especially in the realm of quality clinical trials. The few studies performed to date seem to indicate that there is a protective role of protein supplementation against frailty syndrome. In this regard, it is tempting to suggest daily 30 g protein supplements to prevent frailty. However, it is well established that excess protein can also be harmful; therefore, specific individual characteristics should be considered before prescribing these supplements. On the other hand, the relevance of other nutritional interventions, such as vitamin D, omega-3, and medium-chain triglycerides, is much more scarce in the literature. Therefore, we encourage the development of new clinical trials to carry out effective therapies to prevent frailty development. Full article
(This article belongs to the Special Issue Nutrition and Age-Related Disorders)
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