Nutritional requirements during ageing

Abstract

Ageing is a physiological condition characterized by a decline of the adaptatives capacities and associated to a decrease of the lean mass. That one is due to a decrease of the post-prandial protein synthesis. It is why protein recommended allowances must be sufficient for a quantitative aspect (0.8–1.2 g/kg/d) and adapted for a qualitative point of view. Energy requirements do not decrease with age if the physical activity is unchanged: it is why the carbohydrate and lipid intakes must be similar to those of a younger adult. The quality of the carbohydrate intake and the distribution of the fatty acids are also important in order to avoid any deficiency. Concerning non-energetic nutrients, one must be particularly cautious for the vitamin D and calcium intakes. Behind nutrients there are foods and dietary patterns who have their own effects.