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Health Relevance of the Modification of Low Grade Inflammation in Ageing (inflammageing) and the Role of Nutrition


Ageing is characterised by increased levels of inflammatory markers in the bloodstream, a phenomenon that has been termed “inflammageing”. This type of enhanced inflammation tone also termed low grade inflammation is associated with age-related decline of many functional systems and with increased risk of sickness, poor well-being and mortality. In this article experts reviewed and documented evidence for the protective role of diets and foods as a strategy to control inflammageing and to boost healthy ageing.

Highlights
• Low grade inflammation (LGI) is associated with age-related decline of many functional systems and with increased risk of ill-health, poor well-being and mortality
• LGI is influenced by gut microbiota and by diet, with a protective role for healthy diets and foods and for the nutrient and non-nutrient components of those foods
• Slowing, controlling or reversing LGI is likely to be an important way to prevent, or reduce the severity of, age-related functional decline and the onset of conditions affecting health and well-being
• There is evidence to support specific dietary interventions as a strategy to control LGI.

The paper is available here as open access.

For more information about the Nutrition, Immunity and Inflammation Task Force, click here.