Nutritional requirements during ageing☆
Ageing is a physiological condition characterized by a decline of the adaptatives capacities and associated to a decrease of the lean mass. That one is due to a decrease of the post-prandial protein synthesis. It is why protein recommended allowances must be sufficient for a quantitative aspect (0.8...
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| Format: | Article |
| Language: | English |
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EDP Sciences
2019-01-01
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| Series: | Oilseeds and fats, crops and lipids |
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| Online Access: | https://www.ocl-journal.org/articles/ocl/full_html/2019/01/ocl190015s/ocl190015s.html |
| Summary: | Ageing is a physiological condition characterized by a decline of the adaptatives capacities and associated to a decrease of the lean mass. That one is due to a decrease of the post-prandial protein synthesis. It is why protein recommended allowances must be sufficient for a quantitative aspect (0.8–1.2 g/kg/d) and adapted for a qualitative point of view. Energy requirements do not decrease with age if the physical activity is unchanged: it is why the carbohydrate and lipid intakes must be similar to those of a younger adult. The quality of the carbohydrate intake and the distribution of the fatty acids are also important in order to avoid any deficiency. Concerning non-energetic nutrients, one must be particularly cautious for the vitamin D and calcium intakes. Behind nutrients there are foods and dietary patterns who have their own effects. |
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| ISSN: | 2257-6614 |