Nutrition, Food and Diet in Ageing and Longevity

This edited volume discusses 30 articles on food for health and longevity, covering nutritional components, food habits, and dietary patterns in different cultures. It emphasizes the importance of the overall composition of food and the consumption of raw or prepared food from animal and plant sources. The book is divided into four parts, discussing scientific information about proteins, carbohydrates, fats, oils, micronutrients, pro- and pre-biotics, and hormetins. It also explores various kinds of foods and food supplements with claimed health benefits, cultural aspects of healthy eating, and approaches such as intermittent fasting and calorie restriction. The aim is to inform, inspire, and encourage students, researchers, educators, and medical health professionals to think about food and food habits in a holistic context.

Format: Paperback / softback
Length: 642 pages
Publication date: 06 October 2022
Publisher: Springer Nature Switzerland AG

This edited volume is a comprehensive compilation of 30 articles exploring the concept of food for health and longevity. The primary objective is to provide up-to-date information, insights, and future trends in the ongoing scientific research on nutritional components, food habits, and dietary patterns across diverse cultures. It is widely recognized that the health-sustaining and health-promoting effects of food are rooted in its overall composition of macronutrients and micronutrients. However, the majority of these nutrients are typically consumed in the form of raw or prepared food derived from animal and plant sources.

The book is structured into four parts, followed by a conclusion, effectively consolidating well-established information and knowledge, alongside the personal perspectives of a diverse group of researchers and academicians on the multifaceted aspects of nutrition, food, and diet. The first part delves into the scientific realm, providing an overview of proteins, carbohydrates, fats, oils, micronutrients, probiotics, and hormetins, along with a discussion of the evolutionary principles and constraints that shape what is considered optimal food. The second part explores various types of foods and food supplements, highlighting their purported benefits for overall health and disease prevention. The third part delves into the cultural dimensions, examining the principles of healthy eating in traditional Chinese and Indian systems, the significance of meal times and daily rhythms, and the development of distinct folk wisdoms across different cultures for promoting longevity, health, and immortality. In the final part, various approaches, including intermittent fasting and calorie restriction, are critically discussed and evaluated, shedding light on their potential benefits and challenges.

Overall, this edited volume serves as a valuable resource for scholars, researchers, healthcare professionals, and individuals interested in understanding the relationship between food, nutrition, and longevity. It offers a comprehensive examination of the latest scientific findings, cultural perspectives, and practical approaches, empowering readers to make informed choices and adopt healthier dietary habits for a longer and healthier life.

Weight: 997g
Dimension: 235 x 155 (mm)
ISBN-13: 9783030830199
Edition number: 1st ed. 2021