title: Nutrition as a part of healthy aging and reducing cardiovascular risk: improving functionality in later life using quality protein, with optimized timing and distribution.
abstract: Aging is associated with many physiological changes, which may in time lead to numerous pathophysiological outcomes, including adverse vascular events. For example, senescence of the immune system and cellular senescence both contribute to rising inflammation with age, potentially induced by the overall burden of comorbid illness, adipose tissue mass, diet, socioeconomic status, and physical activity. In turn, this chronic inflammation decreases physical and cognitive performance, and promotes sarcopenia and the syndrome of frailty. These events and others decrease the functionality of life as we age and include an increased risk of thrombosis and adverse cardiovascular outcomes. In this review, we aim to overview the aging process primarily as related to functional impairment, and provide evidence for the role of protein, and specifically differential quality protein, in particular whey protein, and timing and distribution of intake, to help reduce some of the morbid effects of aging, including reducing obesity, improving glycemic control, and improving vascular function.
authors.affiliation: Department of Nutrition and Dietetics, Gerontology and Rehabilitation, Balmain Hospital, Balmain New South Wales, Australia.
authors.forename: Beryl M
authors.initials: BM
authors.lastname: Dawson
authors.affiliation: Department of Nutrition and Dietetics, Gerontology and Rehabilitation, Balmain Hospital, Balmain New South Wales, Australia.
authors.forename: Samantha
authors.initials: S
authors.lastname: Axford
mesh_terms: D000375:Aging / Q000502:physiology*; D002318:Cardiovascular Diseases / Q000517:prevention & control*; D004032:Diet; D004044:Dietary Proteins / Q000008:administration & dosage*; D006801:Humans; D011788:Quality of Life; D012307:Risk Factors
chemical_list: D004044:Dietary Proteins