Immunosenescence, the progressive decline in immune function with increasing age, is a predominant problem within the current aging population and is associated with poor response to vaccinations and increasing levels of infection, as well as diseases including cardiovascular disease and cancer. The changes to the immune system observed with aging may not be permanent and there is evidence of nutritional interventions promoting beneficial changes to immune cells. The impact of fatty acids is a key example, where evidence suggests that recommended intakes should be tailored specifically for the elderly and highlights the importance of the type fat within the diet. New studies are beginning to focus on the more relevant whole diet rather than single or combinations of nutrients with emerging evidence of the Mediterranean and Okinawa diets being associated with longevity and reduction in inflammation, with the potential for immunomodulation.
|Title of host publication
|Molecular Basis of Nutrition and Aging: A Volume in the Molecular Nutrition Series
|Marco Malavolta, Eugenio Mocchegiani
|Number of pages
|Published - 10 May 2016
- Immune system