Nutrition: Encyclopedia II - Nutrition - Nutrition and longevity

Nutrition - Nutrition and longevity

Nutrition - Calorie restriction

Lifespan may be somehow related to the amount of food energy consumed: this was first systematically investigated in the seminal study by Weidruch, et al. (1986). A pursuit of this principle of caloric restriction followed, involving research into longevity of those who reduced their food energy intake while attempting to optimize their micronutrient intake. Perhaps not surprisingly, some people found that cutting down on food reduced their quality of life so considerably as to negate any possible advantages of lengthening their lives. However, a small set of individuals persists in the lifestyle, going so far as to monitor blood lipid levels and glucose response every few months. See Calorie Restriction Society.

Underlying this research was the hypothesis that oxidative damage was the agent which accelerated aging, and that aging was retarded when the amount of carbohydrates (and thereby insulin release) was reduced through dietary restriction.

However, recent research has produced increased longevity in animals (and shows promise for increased human longevity) through the use of insulin uptake retardation. This was done through altering an animal’s metabolism to allow it to consume similar food-energy levels to other animals, but without building up fatty tissue. (Bluher et al, 2003)

This has set researchers off on a line of study which presumes that it is not low food energy consumption which increases longevity. Instead, longevity may depend on an efficient fat processing metabolism, and the consequent long term efficient functioning of our organs free from the encumbrance of accumulating fatty deposits. (Das et al, 2004) Thus, longevity may be related to maintained insulin sensitivity. However, several other factors including low body temperature seem to promote longevity also and it is unclear to what extent each of them contribute.

Antioxidants have recently come to the forefront of longevity studies which have included the FDA and Brunswick labs.

Nutrition - The French paradox

It has been discovered that people living in the south live longer. Even though they consume a comparable amount of saturated fats, the rate of heart disease is lower in Southern France. Scientists believe that this could be a result of the regular consumption of low amounts of red wine on a daily basis. It is also possible that this could be the result of smaller consumption of processed carbohydrate and other junk foods.

Adapted from the Wikipedia article "Nutrition and longevity", under the G.N U Free Docmentation License. Please also see http://en.wikipedia.org/wiki