Communication actual nutrition and health of the elderly and old age

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According to centuries of Frolkis and L. N. Bogazkoy (1967), in old age, there is a lack of substrates in the third stage of energy transformations. In other words, despite the fact that food substances enter the body in large quantities, they can not be absorbed and included in the tricarboxylic acid cycle, creating a relative lack of substrate. Moreover, in old age is a redistribution of substrates used for energy generation purposes cells. For example, significantly reduced the ability of fatty acid oxidation (A. A. Pashkov, 1965). Thus, when the high fat content of food ration substrates may not be used, in turn, can inhibit tissue metabolism.
There is more. High calorific power, mainly at the expense of carbohydrates, leads to the accumulation of large amounts of acetic acid and accelerates the synthesis of cholesterol. Therefore, on the one hand, the delivery of large quantities of substrate into unassimilated quantities, on the other shifts at the stages of carbohydrate metabolism education acetate can inhibit metabolic processes, to facilitate the synthesis and accumulation of endogenous cholesterol.
Of great importance and vitamin deficiency. Vitamins are coenzymes conditioning the structure of many enzymes, in particular enzyme involved in energy metabolism. That is why a relative deficiency can lead to the formation of limiting links in the cycle of energy transformation and accumulation acetate results in disturbance of lipoid metabolism.
Thus, we relationship between caloric content of food, its fat component, vitamin security and disorders of the cardiovascular system, lipid metabolism and blood clotting, though finds some explanation, however, requires a special study in the light of modern views on age-related changes in metabolism and body functions.
There is another no less important aspect. Through the consumption of food through the complex has an impact on tissue processes. One of the most important ways is that food substances on the principle of genetic induction trigger activation, increased content of certain enzymes. This mechanism genetic induction is that dietary substances themselves or indirectly through hormonal factors can activate certain chromosome loci. Modern molecular biology has been studied quite extensively the mechanisms of this phenomenon genetic induction as the most important molecular mechanism of adaptation of metabolism in the body for food. From the point of view of an estimation of influence of various nutrients in the specified direction considerably the school of academician of AMS of the USSR A. A. Pokrovsky, which in recent years has paid special attention to this genetic mechanism. The fact that ageing is changing potential of the genetic apparatus. According to centuries of Frolkis (1970), ageing violated the regulation of the genetic apparatus, in particular the ability to genetic induction. The author found that the long introduction substrates or hormones in older animals comes a rapid depletion of genetic induction of enzymes. In other words, significant food load, in particular high calorific power, not the cause of senile body adequate adaptive reactions that may be one reason for the limited adaptability to his food.
And the last. Does the existence of a certain connection between the actual nutrition of the elderly person and his state of the cardiovascular system, lipid metabolism, blood clotting system that only this relationship determines the pace and deployment nature of age-related changes? On the basis of modern biology of aging cannot recognize the existence of only one this regard. Ageing is a process that is genetically programmed. However, these processes are significantly influenced by environmental factors, a significant role belongs to the food.
Thus, the obtained data confirm the modern conception of the nature and mechanisms of aging and do not run counter to them. We consider them as the first stage of the research in this important direction. It can be assumed that further search for correlations between the indicators of the chemical composition of food rations and health will identify the impact of new nutrition factors on the rate of development of age-related changes. In addition, our data stress once again the importance of research of this plan and convince us that by regulating the supply can affect the health and development of processes of premature aging.