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[Not Available].
Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences. (Klinisk nutition och metabolism)
2016 (Swedish)In: Läkartidningen, ISSN 0023-7205, E-ISSN 1652-7518, Vol. 113, DYMAArticle in journal (Refereed) Published
Abstract [sv]

By the food intake man is daily exposed to numerous chemical agents with impact on ageing and longevity. Over the last two centuries longevity in the affluent societies has increased by 2 years per decade. Improved food habits are important contributing factors.  Dietary patterns of populations with long life-spans, like the traditional Mediterranean diet and the Okinawa Island diet, provide the basis to recommend plant foods like vegetables, legumes, fruits, non-tropical vegetable oils as basic fat, light meat (e.g. poultry) of moderate amounts, plenty of fish and moderate beverage intakes of wine, coffee and tea. Oxidative damage is suggested as one major reason for exaggerated ageing. Foods that promote longevity are rich in antioxidants. Still there is no evidence that extra anti-oxidant supplementation has any beneficial effects. Energy balance to avoid obesity at young and middle ages, e.g. by calorie restricted diets and increased physical activity, promotes longevity, whereas at older age overweight is usually associated with a longer life-span.

Place, publisher, year, edition, pages
2016. Vol. 113, DYMA
National Category
Medical and Health Sciences
Identifiers
URN: urn:nbn:se:uu:diva-317134PubMedID: 27272545OAI: oai:DiVA.org:uu-317134DiVA: diva2:1080575
Available from: 2017-03-10 Created: 2017-03-10 Last updated: 2017-11-29

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