Food for healthier aging: power on your plate

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The Hallmarks of Aging

Carlos López-Otín, Maria Blasco, Linda Partridge … (2014)

Aging is characterized by a progressive loss of physiological integrity, leading to impaired function and increased vulnerability to death. This deterioration is the primary risk factor for major human pathologies, including cancer, diabetes, cardiovascular disorders, and neurodegenerative diseases. Aging research has experienced an unprecedented advance over recent years, particularly with the discovery that the rate of aging is controlled, at least to some extent, by genetic pathways and biochemical processes conserved in evolution. This Review enumerates nine tentative hallmarks that represent common denominators of aging in different organisms, with special emphasis on mammalian aging. These hallmarks are: genomic instability, telomere attrition, epigenetic alterations, loss of proteostasis, deregulated nutrient sensing, mitochondrial dysfunction, cellular senescence, stem cell exhaustion, and altered intercellular communication. A major challenge is to dissect the interconnectedness between the candidate hallmarks and their relative contributions to aging, with the final goal of identifying pharmaceutical targets to improve human health during aging, with minimal side effects. Copyright © 2013 Elsevier Inc. All rights reserved.

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A comparative risk assessment of burden of disease and injury attributable to 67 risk factors and risk factor clusters in 21 regions, 1990–2010: a systematic analysis for the Global Burden of Disease Study 2010

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Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems

Walter W Willett, Johan Rockström, Brent Loken … (2020)

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Author and article information

Contributors

Denise Mafra: (View ORCID Profile)

Natalia A Borges: (View ORCID Profile)

Ludmila F. M. F Cardozo: (View ORCID Profile)

Peter Stenvinkel: (View ORCID Profile)

Paul G. Shiels: (View ORCID Profile)

Journal

Title: Critical Reviews in Food Science and Nutrition

Abbreviated Title: Critical Reviews in Food Science and Nutrition

Publisher: Informa UK Limited

ISSN (Print): 1040-8398

ISSN (Electronic): 1549-7852

Publication date (Electronic): August 12 2022

Pages: 1-14

Affiliations

[1 ]Post-Graduation Program in Nutrition Sciences, Federal Fluminense University (UFF), Niterói, Rio de Janeiro (RJ), Brazil

[2 ]Graduate Program in Biological Sciences – Physiology, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro, RJ, Brazil

[3 ]Wolfson Wohl Translational Research Centre, University of Glasgow, Glasgow, UK

[4 ]Institute of Nutrition, Rio de Janeiro State University (UERJ), Rio de Janeiro, RJ, Brazil

[5 ]Post-Graduation Program in Cardiovascular Sciences, Federal Fluminense University (UFF), Niterói, Rio de Janeiro (RJ), Brazil

[6 ]Division of Renal Medicine and Baxter Novum, Department of Clinical Science, Technology and Intervention, Karolinska Institutet, Stockholm, Sweden

Article

DOI: 10.1080/10408398.2022.2107611

SO-VID: 9a8fad5e-56a8-4b5e-afa5-5b3bb61a4e3f

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