Introduction:
Aging, a natural and universal process, manifests itself through physical, mental and social changes that develop over time. Several factors influence this process, including genetics, environment and, most importantly, nutrition. A balanced diet rich in essential nutrients plays a crucial role in promoting healthy aging and preventing age-related diseases. (Santiago and Rodrigues, 2024)
Skin Aging:
Skin aging, characterized by loss of elasticity, wrinkles and fine lines, is influenced by intrinsic factors, such as genetics, and extrinsic factors, such as sun exposure and dietary habits. A diet rich in antioxidants, such as fruits and vegetables, helps neutralize free radicals, while foods rich in omega-3, such as salmon and tuna, have anti-inflammatory properties that contribute to skin health. (Santiago and Rodrigues, 2024)
Cognitive Aging:
Cognitive decline, which affects memory, attention and executive functions, is one of the main concerns related to aging. Diet plays a fundamental role in brain health. Regular consumption of fish rich in omega-3, such as salmon, sardines and tuna, is associated with a lower risk of cognitive decline and neurodegenerative diseases, such as Alzheimer’s. (Santiago and Rodrigues, 2024)
Physical Aging:
Loss of muscle mass, decreased bone density, and increased risk of cardiovascular disease are some of the main physical changes that occur with aging. A diet rich in antioxidants, collagen, omega-3, and fiber helps maintain physical health and prevents premature aging. (Santiago and Rodrigues, 2024)
Conclusion:
Aging is a natural phase of life that can be lived with health and quality. Nutrition, as one of the pillars of healthy aging, acts in the prevention of diseases and in the maintenance of physical and cognitive functions. A balanced diet rich in essential nutrients is essential to promote well-being and longevity. (Santiago and Rodrigues, 2024)
Reference:
SANTIAGO, PatrÃcia Rosany de Sales; RODRIGUES, Fabiano de Abreu Agrela. The importance of nutrition for aging. Emerging, v. 4, n. 3, p. 537-549, 2024.
