The review presents data on the features of the diet in elderly people. It is shown that inadequate nutrition is a significant risk factor for cardiovascular diseases, obesity, type 2 diabetes, gout and others, which contribute to premature aging. Optimization of the diet should be considered as one of the approaches of prevention and rehabilitation of these diseases and prevention of early aging. Attention is drawn to the age-related changes in the energy value of the diet, the content and the ratio of macronutrients in it. Modern data on the intake of micronutrients, vitamins, macro- and microelements recommended for the elderly are presented. The expediency of including products containing food antioxidants: vitamins, microelements and minor biologically active food components in the diet is considered from the perspective of the theory of oxidative stress, chronic inflammation and high-calorie nutrition.
Дата публикации: 2017