Inflammation Advancing Age And Nutrition

The book provides a comprehensive overview to understanding the integrated impact of the concepts of cellular and molecular aspects, models, environmental factors, and lifestyle involved in premature aging. Additionally, it examines how functional food, dietary nutraceuticals or pharmacological compounds can reverse inflammation and premature aging based on personalized medicine. This book is a valuable resource for health professionals, scientists and researchers, nutritionists, health practitioners, students and for all those who wish to broaden their knowledge in the allied field. Includes models of aging, including worm, mouse and human Explores the relationship of inflammation with diseases, including ocular health, Alzheimer's and Parkinson's disease, and muscle health Encompasses a variety of lifestyle impacts, including diet, exercise and nutrition Includes suggested nutritional interventions

Does a longer life mean a healthier life? The number of adults over 65 in the United States is growing, but many may not be aware that they are at greater risk from foodborne diseases and their nutritional needs change as they age. The IOM's Food Forum held a workshop October 29-30, 2009, to discuss food safety and nutrition concerns for older adults.

Food selection plays an important role in ensuring pro- and anti-inflammatory balance. Certain foods are responsible for increasing inflammation while others have anti-inflammation properties. Western diets especially, rich in red meat, simple carbohydrates, and refined grains, increase the levels of pro-inflammatory markers, C-reactive protein (CRP), and interleukin-6 (IL-6). Additionally, short- and long-chain fatty acids, various micronutrients including zinc, selenium, iron, vitamin A, probiotics, and prebiotic foods affect inflammation. As inflammation can be linked to a variety of diseases, more studies are needed about nutrition and its ability to prevent inflammation. Role of Nutrition in Providing Pro-/Anti-Inflammatory Balance: Emerging Research and Opportunities is an essential publication that examines balancing inflammation through nutrition and nutritional strategies. Firstly, information about the formation process of inflammation, biomarkers used for diagnosis, diseases affected by inflammation, and their incidence in society are discussed. Subsequently, balancing inflammation in individuals through macro- and micro-nutrient consumption, nutritional supplements (probiotics and prebiotics), bioactive proteins and peptides, and dietary forms is examined. Featuring research covering a broad range of topics including food supplements, diet types, and bioactive proteins, this book is ideally designed for nutritionists, dieticians, clinicians, doctors, nurses, healthcare providers, researchers, academicians, and students.

Of the many dietary factors associated with inflammation and oxidative stress, a specific group are food-derived pro-inflammatory and pro-oxidant compounds, so-called advanced glycation end products (AGEs). While AGEs have been recognized as factors in the pathogenesis of diabetic complications, the importance of AGEs of dietary origin as a factor in human disease is of more recent concern. This book presents data from the past two decades on the role of AGEs in causing chronic disease. It starts by defining the compounds passing through all the clinical diseases that have been associated with them and finishes by offering different therapeutic options to deal with the problem.

In September 2016, the National Academies of Sciences, Engineering, and Medicine convened a workshop to examine trends and patterns in aging and factors related to healthy aging in the United States, with a focus on nutrition, and how nutrition can sustain and promote healthy aging, not just in late adulthood, but beginning in pregnancy and early childhood and extending throughout the lifespan. Participants discussed the role of nutrition in the aging process at various stages in life, changes in organ systems over the lifespan and changes that occur with age related to cognitive, brain, and mental health, and explored opportunities to move forward in promoting healthy aging in the United States. This publication summarizes the presentations and discussions from the workshop.

The use of antioxidants in sports is controversial due to existing evidence that they both support and hinder athletic performance. Antioxidants in Sport Nutrition covers antioxidant use in the athlete ́s basic nutrition and discusses the controversies surrounding the usefulness of antioxidant supplementation. The book also stresses how antioxidants may affect immunity, health, and exercise performance. The book contains scientifically based chapters explaining the basic mechanisms of exercise-induced oxidative damage. Also covered are methodological approaches to assess the effectiveness of antioxidant treatment. Biomarkers are discussed as a method to estimate the bioefficacy of dietary/supplemental antioxidants in sports. This book is useful for sport nutrition scientists, physicians, exercise physiologists, product developers, sport practitioners, coaches, top athletes, and recreational athletes. In it, they will find objective information and practical guidance.

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their components can modulate inflammation and their oxidative stress effects on disease prevention are explored. Finally, clinical research addressing nutritional needs in pathological subjects with inflammatory diseases are considered. Covers methods of analysis and extraction of anti-inflammatory and antioxidant compounds Offers an overview of the main anti-inflammatory and antioxidant compounds in foods Provides a guide on the mechanisms of action and health benefits of anti-inflammatory and antioxidant dietary bioactives

Malnutrition and obesity are both common among Americans over age 65. There are also a host of other medical conditions from which older people and other Medicare beneficiaries suffer that could be improved with appropriate nutritional intervention. Despite that, access to a nutrition professional is very limited. Do nutrition services benefit older people in terms of morbidity, mortality, or quality of life? Which health professionals are best qualified to provide such services? What would be the cost to Medicare of such services? Would the cost be offset by reduced illness in this population? This book addresses these questions, provides recommendations for nutrition services for the elderly, and considers how the coverage policy should be approached and practiced. The book discusses the role of nutrition therapy in the management of a number of diseases. It also examines what the elderly receive in the way of nutrition services along the continuum of care settings and addresses the areas of expertise needed by health professionals to provide appropriate nutrition services and therapy.