Sticking to a Mediterranean style diet might slow down ageing finds the EU funded project NU-AGE. At a recent conference in Brussels, researchers presented that a NU-AGE Mediterranean style diet, tested in the project, significantly decreased the levels of the protein known as C-reactive protein, one of the main inflammatory marker linked with the ageing process.
Another positive effect of this diet was that the rate of bone loss in people with osteoporosis was reduced. Other parameters such as insulin sensitivity, cardiovascular health, digestive health and quality of life are yet to be analysed.
“This is the first project that goes in such depths into the effects of the Mediterranean diet on health of elderly population. We are using the most powerful and advanced techniques including metabolomics, transcriptomics, genomics and the analysis of the gut microbiota to understand what effect, the Mediterranean style diet has on the population of over 65 years old” said prof. Claudio Franceschi, project coordinator from the University of Bologna, Italy.
A new personally tailored, Mediterranean style diet was given to volunteers to assess if it can slow down the ageing process. The project was conducted in five European countries: France, Italy, the Netherlands, Poland and the UK and involved 1142 participants. There are differences between men and women as well as among participants coming from the different countries. Volunteers from five countries differed in genetics, body composition, compliance to the study, response to diet, blood measurements, cytomegalovirus positivity and inflammatory parameters.
NU-AGE’s researchers also looked at socio-economic factors of food choices and health information as well as the most significant barriers to the improvement of the quality of a diet. As with biological markers, considerable country differences were seen when comparing several aspects, for instance on the overall nutrition knowledge. In France and the UK, over 70% of participants thought they had high nutrition knowledge while in Poland only 31% believed so. Also, when elderly people buy food products, there are country differences in the attitudes towards nutrition information on the food labels (what is important for a person from Poland, may not be as important for a person from Italy). In addition, participants from different countries understand and trust nutrition claims differently. Participants from the Netherlands and the UK appeared to understand nutrition claims better than participants from France, followed by those from Poland and Italy. In terms of trust, over 40% of Italian participants thought that nutrition claims on food products are reliable, while only 20% of British participants had the same opinion (on reliability of these claims). Surprisingly to experts, no gender differences were observed in nutrition knowledge between men and women.
“The NU-AGE conference was a great success and allowed us to share the most recent results of the project as well as decide on the next steps and future work,” concluded Franceschi.
Notes to editor:
Aurelia Santoro – University of Bologna [email protected]
About the project
The webinars of the final conference can be found online here.
NU-AGE, a five-year research project involving academics from European research institutions, members of the large industries and small medium enterprises aimed to better understand the nutritional needs for an improved quality of life in the over 65-year old members of EU.
NU-AGE has received funding from the European Commission (Grant agreement no. 266486).
For more information on NU-AGE please visit the project’s website: www.nu-age.eu
Partners:
ALMA MATER STUDIORM UNIVERSITA – UNIBO, University of Bologna
UNIVERSITY OF EAST ANGLIA - UEA, United Kingdom
WAGENINGEN UNIVERSITEIT – Wageningen University -WU, Netherland
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE – French National Institute for Agricultural Research - INRA, France
SPREAD EUROPEAN SAFETY GEIE - SPES
UNIVERSITY COLLEGE CORK, NATIONAL UNIVERSITY OF IRELAND - UCC, Ireland
INSTITUTE OF FOOD RESEARCH United Kingdom – IFR, United Kingdom
SZKOLA GLOWNA GOSPODARSTWA WIEJSKIEGO – Warsaw University of Life Sciences - WULS-SGGW, Poland
FoodDrinkEurope - Belgium
EUROPEAN FOOD INFORMATION COUNCIL - EUFIC, Belgium
MAA JA ELINTARVIKETALOUDEN TUTKIMUSKESKUS – MTT Agrifood Research Finland - MTT, Finland
ETHNIKO IDRYMA EREVNON EIE NHRF – National Hellenic Research Foundation – NHRF, Greece
STRATICELL SCREENING TECHNOLOGIES - STRATICELL, Belgium
UNIVERSITY OF READING – UREAD, United Kingdom
KAROLINSKA INSTITUTET – Karolinska Institute – KI, Sweden
VALIO OY – Valio Ltd - VALIO, Finland
ÖREBRO UNIVERSITET - Örebro University - ORU, Sweden
LESIEUR SAS – LES, France
VILLANI SPA - VILL, Italy
PANCRAZIO SPA –PAN, Italy
WIESBAUER GOURMET GASTRO GmbH - WIES, Austria
VIDRERES LLET, S.L. - VIDR, Spain
ZEELANDIA SPOL SRO - ZEE, Czech Republic
ΜΕΒΓΑΛ - MEVGAL SA - MEV, Greece
YORUK SUT URUNLERI HAYVANCILIK GIDA SANAYI VE TICARET LIMITED SIRKETI – Yörüksüt -YOR, Turkey
NEDERLANDSE ORGANISATIE VOOR TOEGEPAST NATUURWETENSCHAPPELIJK ONDERZOEK – Dutch Research Organisation –TNO, Netherland
CENTRE DE RECHERCHE EN NUTRITION HUMAINE D'AUVERGNE - Nutrition Research Center d’Auvergne - CRNH, France
NESTEC S.A - NESTEC, Switzerland
GROUPE ec6 - France
MIRELITE MIRSA Co. Ltd. - Hungary
The European Food Information Council (EUFIC) is a non-profit organisation which communicates science-based information on nutrition and health, food safety and quality, to help consumers to be better informed when choosing a well-balanced, safe and healthful diet.
A Mediterranean style diet might slow down ageing and reduce bone loss
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