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Nutrients
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Effects of Nutrition and Functional Foods on Healthy Aging
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Effects of Nutrition and Functional Foods on Healthy Aging

A special issue of Nutrients (ISSN 2072-6643). This special issue belongs to the section "Geriatric Nutrition".

Deadline for manuscript submissions: closed (25 September 2024) | Viewed by 5024

Special Issue Editor

Prof. Dr. Ping Zhang

E-Mail Website
Guest Editor
Center for Integrative Conservation, Xishuangbanna Tropical Botanical Garden, Chinese Academy of Sciences, Menglun 666303, China
Interests: nutrition; immunology; polyunsaturated fatty acids; lipid metabolism; autoimmune diseases
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

This past decade has seen an increase in aging research. Aging is defined as time-dependent functional decline and is a risk factor for several conditions in older people including cardiovascular diseases, diabetes mellitus, depression, dementia, sarcopenia, osteoporosis, cataract, and chronic obstructive pulmonary disease. On the other hand, successful aging in the absence of disease and disability while maintaining high cognitive and physical functioning is possible through the adoption of healthy lifestyles.

To date, twelve molecular, cellular, and systematic hallmarks of aging are proposed and these hallmarks provide a basis for anti-aging intervention. Nutrition and diet have emerged as major modifiable factors that modulate the aging process. Diet as a whole or certain nutrients and bioactive compounds can affect all the hallmarks of aging, accelerating or halting the pace of aging. Dietary restriction and certain dietary patterns have been shown to promote longevity. Some phytochemicals are shown to remarkably reverse the aging process. Identifying dietary factors and individual components will aid in the promotion of healthy aging and prevent or delay age-related diseases through healthy eating. This Special Issue welcomes research or review papers looking at the effects of nutrition and diet on aging, as well as exploring anti-aging functional foods.

Prof. Dr. Ping Zhang
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Nutrients is an international peer-reviewed open access semimonthly journal published by MDPI.

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

  • anti-aging nutrients
  • diet diversity
  • gut microbiome
  • healthy aging
  • aging-related diseases
  • functional foods

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Published Papers (1 paper)

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Research

16 pages, 279 KiB  
Article
Association between Egg Consumption and Dementia in Chinese Adults
by Precious O. Igbinigie, Ruoling Chen, Jie Tang, Alexandru Dregan, Jiaqian Yin, Dev Acharya, Rizwan Nadim, Anthony Chen, Zhongliang Bai and Farzad Amirabdollahian
Nutrients 2024, 16(19), 3340; https://doi.org/10.3390/nu16193340 - 1 Oct 2024
Viewed by 4600
Abstract
Background/Objectives: The association between egg consumption and dementia is unclear. We carried out a population-based case-control study in China to determine the independent association of egg consumption with dementia. Methods: We randomly recruited 233 participants with dementia and 233 without dementia from the [...] Read more.
Background/Objectives: The association between egg consumption and dementia is unclear. We carried out a population-based case-control study in China to determine the independent association of egg consumption with dementia. Methods: We randomly recruited 233 participants with dementia and 233 without dementia from the community health service clinics and the dementia management system in Guangzhou, China to examine their dietary intakes over the past two years and other risk factors for chronic diseases. Egg consumption was categorised by frequency as Non-consuming/<monthly, Monthly, Weekly, Daily or ≥Twice a day. Results: Participants with dementia, compared to controls, were more likely to consume eggs at Monthly (15.5% vs. 8.6%) but less likely to consume at Daily (28.3% vs. 41.6%). The age-adjusted odds ratio (OR) of dementia was 1.76 (95% CI 1.10–2.84) in participants who consumed eggs Weekly and 4.34 (2.16–8.72) in Monthly consumption compared to Daily. However, no significant associations were found for those Non-consuming/<monthly 1.35 (0.71–2.56) and ≥Twice a day 3.49 (0.83–14.67). After further adjustments, including gender, education, family income, smoking, alcohol consumption, dietary intakes (including red meats, poultry, fish, vegetables and fruits), cardiovascular disease and other co-morbidities, the corresponding ORs were 2.10 (1.10–4.02), 4.82 (1.90–12.27), 0.73 (0.29–1.88) and 4.16 (0.80–21.63), respectively. Among participants who consumed eggs Monthly, Weekly or Daily, an inverse association between egg consumption and dementia was observed; the multiple adjusted OR of dementia was 0.48 (0.30–0.76) per average increment in egg consumption. Compared to Monthly consumption, the OR for Weekly consumption was 0.44 (0.18–1.08) and 0.22 (0.08–0.59) for Daily consumption. Conclusions: This study suggests that Daily egg consumption could help reduce the risk of dementia, while uncertainties regarding the association of non-consuming/<monthly or ≥Twice a day consumption with dementia warrant further research. Full article
(This article belongs to the Special Issue Effects of Nutrition and Functional Foods on Healthy Aging)
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