Ageing is associated with an increased risk of non-communicable diseases and mortality. As the median age of the worlds population is increasing, this will lead to major challenges for public health systems and the global economy. Identifying ways to facilitate healthy ageing and minimise the risk of age-related diseases is therefore a major priority. Drawing upon data from animal model studies, alongside observational and interventional investigations in humans, this presentation presents evidence to suggests that making healthy dietary changes could reduce the risk of age-related diseases and improve longevity. Dietary changes associated with improved longevity and healthy ageing include consumption of a primarily plant-based diet, modest calorie restriction and, potentially, alterations in some of the temporal features of eating. Adopting a healthier diet earlier in life appears to lead to greater improvements in health and longevity than later life adoption. This presentation also provides an outline of the strengths and limitations of different experimental approaches for exploring the impact of nutrition on ageing and age-related disease risk. The presentation, which was conducted on behalf of the Nutrition Society Health Ageing SIG, is suitable for students, researchers, clinicians and practitioner with an interest in nutrition for health and longevity.
What will I gain from this webinar?
- You will be able to outline the impact of ageing on health and society.
- You will be able to critically discuss the strengths and limitations of different experimental approaches for studying how nutrition impacts ageing and disease risk.
- You will have an understanding of some of the key components which might make up a longevity-promoting diet.
Course Features
- Lectures 2
- Quiz 0
- Duration Lifetime access
- Skill level All levels
- Language English
- Students 240
- Certificate Yes
- Assessments Yes
