Clinical Study Title:
The Boyd Orr lecture. Nutrition interventions in aging and age-associated disease.

Plain English Summary:

The aging process can have a significant effect on health. This can be attributed to an general decrease in the amount of food consumption, to a decrease in general exercise and activity level. This is often associated in malnutrition and then a decrease in the body's ability to digest and absorb nutrients from food. The use of antioxidant multivitamins has been shown to help minimize the effect on the body's functions due to aging. Specifically, the use of vitamin E has been linked with better immune system functioning, reducing fractures and helping to delay Alzheimer's disease. Vitamin E has also been linked to inhibiting cancer cell growth. The daily use of vitamin E can help to reduce the risk of cancer and other chronic diseases. This is especially beneficial for people who are aging, or who are not receiving adequate nutrition from their food.

Authors

Meydani M.

Institution

Vascular Biology Program, Jean Mayer US Department of Agriculture Human Nutrition Research Center on Aging at Tufts University

Country of Publication

England

Source

Proceedings of the Nutrition Society. 61(2):165-71, 2002 May.