Communication actual nutrition and health of the elderly and old age

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An indispensable condition for an objective assessment of the actual power-matching it with the state of health (with all the conventional sense of the term) of the surveyed contingents. Of the many indicators that characterize the state of a metabolism and the functional state of the organism, we stopped and focus only on those that are most heavily identify changes that occur when qualitatively and quantitatively different food, and reflect the processes of adaptation to the composition of food products.
Of paramount importance is the impact of malnutrition on the development of violations in the cardiovascular system. Research in this direction is carried out in different countries. They showed convincingly that there is some connection between quantitative and qualitative peculiarities of nutrition calorie food, the content of fats, carbohydrates, proteins, vitamins, on the one hand, and the development of atherosclerosis. However, the development of atherosclerosis cannot only be explained by errors in the diet, not taking into account other factors, including genetic predisposition to the disease. That's why sometimes obtained in this direction, the data are controversial.
Each of the studied indicators of health, has a so-called normal level, which is the source for the relevant clinical and hygienic judgments. Comparison found in the examined people of indicators with the relevant "rules" does not give grounds for final conclusions as to fit the needs of a living organism with its diverse biological manifestations in standard extremely difficult. That's why you should always consider the set of features, the value characterizing their indicators to judge the state of health of the person or group of people.
In the literature there are almost no messages about the study of these relationships in age aspect, or the establishment of relations between the nature of human nutrition, on the one hand, and age-related changes of the body (metabolism disorders and functions) from the other at physiological ageing.
Literature data socio-hygienic, clinical and experimental studies suggest connectivity features power to the functional state of the cardiovascular system. Epidemiological studies of this plan reveal the role of dietary factors in etiology and pathogenesis of cardiovascular diseases. The researchers emphasize the caloric intake, her fat and carbohydrate components. In recent decades, changes in the structure of consumption of food products was put forward razblokirovanie food including the "risk factors" in the development of cardiovascular pathology.
Especially important quantitative and qualitative features in feeding on the background of the modified functional state of the cardiovascular system. Taking into account that develops in old age "of physiological aging heart failure", which is based on morphological and biochemical changes in the myocardium, shifts in neurohumoral regulation of blood circulation, and reduced adaptive capacity of the organs of blood circulation, one should expect a more pronounced effect of changes in feeding on the function of the cardiovascular system.
Given us conservatism food habits in nutrition, especially in elderly and old people, and hence the longer term effects of the established type of power on the whole body and heart function in particular, can expect a close correlation manifestations they degree of atherosclerosis and changes of the functional state of the cardiovascular system on the diet.