TY - JOUR
T1 - Combating inflammaging through a Mediterranean whole diet approach
T2 - The NU-AGE project's conceptual framework and design
AU - Santoro, Aurelia
AU - Pini, Elisa
AU - Scurti, Maria
AU - Palmas, Giustina
AU - Berendsen, Agnes
AU - Brzozowska, Anna
AU - Pietruszka, Barbara
AU - Szczecinska, Anna
AU - Cano, Noël
AU - Meunier, Nathalie
AU - de Groot, C. P G M
AU - Feskens, Edith
AU - Fairweather-Tait, Susan
AU - Salvioli, Stefano
AU - Capri, Miriam
AU - Brigidi, Patrizia
AU - Franceschi, Claudio
AU - Toussaint, Olivier
AU - The NU-AGE Consortium
PY - 2014/1/1
Y1 - 2014/1/1
N2 - The development of a chronic, low grade, inflammatory status named "inflammaging" is a major characteristic of ageing, which plays a critical role in the pathogenesis of age-related diseases. Inflammaging is both local and systemic, and a variety of organs and systems contribute inflammatory stimuli that accumulate lifelong. The NU-AGE rationale is that a one year Mediterranean whole diet (considered by UNESCO a heritage of humanity), newly designed to meet the nutritional needs of the elderly, will reduce inflammaging in fully characterized subjects aged 65-79 years of age, and will have systemic beneficial effects on health status (physical and cognitive). Before and after the dietary intervention a comprehensive set of analyses, including omics (transcriptomics, epigenetics, metabolomics and metagenomics) will be performed to identify the underpinning molecular mechanisms. NU-AGE will set up a comprehensive database as a tool for a systems biology approach to inflammaging and nutrition. NU-AGE is highly interdisciplinary, includes leading research centres in Europe on nutrition and ageing, and is complemented by EU multinational food industries and SMEs, interested in the production of functional and enriched/advanced traditional food tailored for the elderly market, and European Federations targeting policy makers and major stakeholders, from consumers to EU Food & Drink Industries.
AB - The development of a chronic, low grade, inflammatory status named "inflammaging" is a major characteristic of ageing, which plays a critical role in the pathogenesis of age-related diseases. Inflammaging is both local and systemic, and a variety of organs and systems contribute inflammatory stimuli that accumulate lifelong. The NU-AGE rationale is that a one year Mediterranean whole diet (considered by UNESCO a heritage of humanity), newly designed to meet the nutritional needs of the elderly, will reduce inflammaging in fully characterized subjects aged 65-79 years of age, and will have systemic beneficial effects on health status (physical and cognitive). Before and after the dietary intervention a comprehensive set of analyses, including omics (transcriptomics, epigenetics, metabolomics and metagenomics) will be performed to identify the underpinning molecular mechanisms. NU-AGE will set up a comprehensive database as a tool for a systems biology approach to inflammaging and nutrition. NU-AGE is highly interdisciplinary, includes leading research centres in Europe on nutrition and ageing, and is complemented by EU multinational food industries and SMEs, interested in the production of functional and enriched/advanced traditional food tailored for the elderly market, and European Federations targeting policy makers and major stakeholders, from consumers to EU Food & Drink Industries.
KW - Ageing
KW - Elderly-tailored foods
KW - Gut microbiota
KW - Inflammaging
KW - Mediterranean diet
UR - http://www.scopus.com/inward/record.url?scp=84891120989&partnerID=8YFLogxK
U2 - 10.1016/j.mad.2013.12.001
DO - 10.1016/j.mad.2013.12.001
M3 - Article
SN - 0047-6374
JO - Mechanisms of Ageing and Development
JF - Mechanisms of Ageing and Development
ER -