Factors that influencing healthy ageing : pride with affection
What factors influence healthy aging? Research has identified action steps we can take to maintain our health and function as we get older. From improving our diet and levels of physical activity to getting health screenings and managing risk factors for disease, these actions may influence different areas of health.People with arthritis, high blood pressure, or diabetes can benefit from regular exercise. Heart disease, a problem for many older adults, may also be alleviated by exercise. Scientists have long known that regular exercise causes certain changes in the hearts of younger people. These changes, which include lowering resting heart rate and increasing stroke volume (the amount of blood pumped with each heartbeat), make the heart a better pump. A longer life brings with it opportunities, not only for older people and their families, but also for societies as a whole. Additional years provide the chance to pursue new activities such as further education, a new career or a long-neglected passion. Older people also contribute in many ways to their families and communities. Yet the extent of these opportunities and contributions depends heavily on one factor: health. Evidence suggests that the proportion of life in good health has remained broadly constant, implying that the additional years are in poor health. If people can experience these extra years of life in good health and if they live in a supportive environment, their ability to do the things they value will be little different from that of a younger person. If these added years are dominated by declines in physical and mental capacity, the implications for older people and for society are more negative. Although some of the variations in older people’s health are genetic, most is due to people’s physical and social environments – including their homes, neighborhoods, and communities, as well as their personal characteristics – such as their sex, ethnicity, or socioeconomic status. The environments that people live in as children – or even as developing fetuses – combined with their personal characteristics, have long-term effects on how they age.Physical and social environments can affect health directly or through barriers or incentives that affect opportunities, decisions and health behaviour. Maintaining healthy behaviours throughout life, particularly eating a balanced diet, engaging in regular physical activity and refraining from tobacco use, all contribute to reducing the risk of non-communicable diseases, improving physical and mental capacity and delaying care dependency. Supportive physical and social environments also enable people to do what is important to them, despite losses in capacity. The availability of safe and accessible public buildings and transport, and places that are easy to walk around, are examples of supportive environments. In developing a public-health response to ageing, it is important not just to consider individual and environmental approaches that ameliorate the losses associated with older age, but also those that may reinforce recovery, adaptation and psycho-social growth.
Serving 30 years to life
What I did, I can't deny
Now the sorrow in my heart will never fade
I remember it so well
But now I'm sad that I'm goin' to hell
Lord, I'm sorry for the error of my ways
Challenges in responding to population ageing
There is no typical older person. Some 80-year-olds have physical and mental capacities similar to many 30-year-olds. Other people experience significant declines in capacities at much younger ages. A comprehensive public health response must address this wide range of older people’s experiences and needs.
The diversity seen in older age is not random. A large part arises from people’s physical and social environments and the impact of these environments on their opportunities and health behaviour. The relationship we have with our environments is skewed by personal characteristics such as the family we were born into, our sex and our ethnicity, leading to inequalities in health.
Older people are often assumed to be frail or dependent and a burden to society. Public health professionals, and society as a whole, need to address these and other ageist attitudes, which can lead to discrimination, affect the way policies are developed and the opportunities older people have to experience healthy aging.
Attention to weight and shape
Weight is a very complex issue. For older people, the health problems associated with obesity may take a back seat to problems associated with body composition (fat-to-muscle ratio) and location of fat (hip or waist) on the body.
Many health problems are connected to being overweight or obese. People who are overweight or obese are at greater risk for type 2 diabetes, high blood pressure, heart disease, stroke, some types of cancer, sleep apnea, and osteoarthritis. But data show that for older adults, thinner is not always healthier, either. In one study, researchers found that older adults who are thin (a body-mass index or BMI of less than 19) have a higher mortality rate compared with those who are obese or of normal weight. In another study, women with low BMI had an increased risk of mortality. Being, or becoming, thin as an older adult can be a symptom of disease or an indication of developing frailty. Those are possible reasons why some scientists think maintaining a higher BMI may not necessarily be bad as we age.
Body-fat distribution, specifically waist circumference and waist-to-hip ratio, can also be a serious problem for older adults. We know that the "pear" shape, with body fat in peripheral areas such as the hips and thighs, is generally healthier than the "apple" shape, with fat around the waist. Being apple-shaped can increase risk for heart disease and possibly breast cancer. With age, the pattern for body fat can shift from safer peripheral areas to the abdominal area of the body. BLSA researchers examined 547 men and women over a five-year period to observe body measurement changes. They found that men predominantly shifted in waist size, while women showed nearly equal changes in waist and hip measurements. The men developed a more dangerous body-fat distribution, even though women carried more total body fat. This may help explain why men generally have a higher incidence of certain diseases and a shorter lifespan. Globalization, technological developments (e.g., in transport and communication), urbanization, migration and changing gender norms are influencing the lives of older people in direct and indirect ways. A public health response must take stock of these current and projected trends and frame policies accordingly.
Healthy food for thought: Think about what you eat : prefering the Multi-grains and whole beans
Food has been shown to be an important part of how people age. In one study, scientists investigated how dietary patterns influenced changes in BMI and waist circumference, which are risk factors for many diseases. Scientists grouped participants into clusters based on which foods contributed to the greatest proportion of calories they consumed. Participants who had a "meat and potatoes" eating pattern had a greater annual increase in BMI, and participants in the "white-bread" pattern had a greater increase in waist circumference compared with those in the "healthy" cluster. "Healthy" eaters had the highest intake of foods like high-fiber cereal, low-fat dairy, fruit, nonwhite bread, whole grains, beans and legumes, and vegetables, and low intake of red and processed meat, fast food, and soda. This same group had the smallest gains in BMI and waist circumference.
Scientists think there are likely many factors that contribute to the relationship between diet and changes in BMI and waist circumference. One factor may involve the glycemic index value (sometimes called glycemic load) of food. Foods with a low glycemic index value (such as most vegetables and fruits and high-fiber, grainy breads) decrease hunger but have little effect on blood sugar and therefore are healthier. but this can only occur with greater understanding of health at older ages and a focused conceptualisation on how it might be improved. This is particularly crucial as around one fifth of the current global burden of disease now arises from conditions developed in those over age 60.
As the Healthy ageing: a systematic review of risk factors argues, ageing pathways may be driven by different life course exposures including lifestyle, biological factors, psychological and social factors. An in-depth understanding of similarities and discrepancies in ageing trajectories among older populations will enable the identification of the most important determinants of health across the life-span. Understanding the life-course factors contributing to late life health and wellbeing is thus essential not only to improve older adults quality of life, but also to mitigate the future expansion of economic costs associated with ill-health. The invaluable 5 year EU funded ATHLOS project commences this study with this systematic review which will play a crucial role in determining this understanding. Late life biological, environmental and social changes, combine with life course events and behavioural risk factors to influence individual health and wellbeing. Understanding whether people are living longer and healthier lives, or increasingly longer but disabled lives, and the inequalities within our older populations which drive these trajectories is vital for the development of health and social care policies. It is also essential to ensure that all adults, wherever they may live, will have the possibility of long, active contributory lives and appropriate care as and when they become frail and dependent. Foods like white bread have a high glycemic index value and tend to cause the highest rise in blood sugar.
How can I use the Glycemic Index to help manage my prediabetes?As you plan your meals, you will include starches and vegetables that contain carbohydrates. Carbohydrates are essential to normal body function and provide your body with its main source of energy! Pick your carbohydrate-rich foods based on their overall nutritional quality and how they will affect your blood sugar – especially if you have predicates.
Another focus of research is the relationship between physical problems and micronutrient or vitamin deficiency. Low concentrations of micronutrients or vitamins in the blood are often caused by poor nutrition. Not eating enough fruits and vegetables can lead to a low carotenoid concentration, which is associated with a heightened risk of skeletal muscle decline among older adults. Low concentrations of vitamin E in older adults, especially in older women, is correlated with a decline in physical function. Compared with other older adults, those with low vitamin D levels had poorer results on two physical performance tests. Women with a low vitamin D concentration were more likely to experience back pain. These studies support the takeaway message: the nutrients you get from eating well can help keep muscles, bones, organs, and other parts of the body strong throughout life.
So, eating well is not just about your weight. It can also help protect you from certain health problems that occur more frequently among older adults. And, eating unhealthy foods can increase your risk for some diseases. If you are concerned about what you eat, talk with your doctor about ways you can make better food choices.
Learn more about healthy eating and smart food choices for healthy aging.
Benefits of Multigrain-Health.gov's 2015-2020 Dietary Guidelines for Americans suggests that you eat 6 ounces of grain daily and get at least half of that from whole grains,
Whole grains that may be in multigrain bread, according barley, brown rice, buckwheat, bulgur, millet, oatmeal, quinoa, or Jowar Maize Black gram, Moong -Moth and whole wheat.
A different type of multigrain bread from Ahold USA, with enriched wheat flour as its primary ingredient, contains 120 calories and one gram of fiber, according to USDA FoodData Central. This is why it's important to read labels of multigrain bread. Multigrain bread calories may be slightly more, but as Harvard Health points out, you feel more full when you eat it. The main kicker hurting multigrain's chances is that multigrain bread's health benefits are really up in the air depending on which grains are used. Unless the label of the multigrain bread specifies that it is 100 percent whole wheat or 100 percent whole grain, it may still be made primarily from white flour
The benefits of this type of bread, when made from whole grains, include not only fiber, but more vitamins than you get in bread made from enriched flour. Whole grains provide added B vitamins, iron, copper, zinc, magnesium, antioxidants and phytochemicals, Harvard Health states. When looking at calorie content, multigrain bread calories are often equivalent to those of other types of bread. But the fiber content is generally higher. According to USDA FoodData Central, one slice of supermarket company Ahold USA multigrain bread contains 100 calories and 3 grams of fiber.Antioxidants protect your cells from damage, notes the U.S. National Library of Medicine. Phytochemicals are found naturally in plants and may have a role in preventing disease.
Chickpeas- Helps in weight loss, improves digestion.
Flaxseeds- High fibre, brainfood, protects bones, antioxidant rich.
Oats- Good for the heart, lowers cholesterol levels, prevents skin irritations.
Ragi- Excellent source of Iron, magnesium and manganese- helps fights anaemia, high in protein, helps build stronger bones.
Maize- Supplies essential amino acids, boosts our nervous system functioning, helps maintain eye health.
Foxtail Millet (Jawar)- Boosts immunity, improves heart health.
Pearl Millet (Bajra)- High in dietary fiber, helps balance body’s amino acid profile.
Barley- High in fibre, has beta glucose which regulates blood sugar.
Soybean- Best source of plant based protein, essentials minerals and vitamins and helps in preventing birth defects.
THE MAIN BENEFITS OF WHOLE GRAIN
The benefits of whole grains most documented by repeated studies include:
reduced risk of stroke
reduced risk of type 2 diabetes
reduced risk of heart disease
better weight maintenance
less inflammation
lower risk of colorectal cancer
Whole grain (WG) consumption is associated with decreased risk of type 2 diabetes and other major chronic diseases. However, inconsistent literature exists on whole grain consumption in association with alteration of glucose homeostasis, reduction of total cholesterol and low density lipoprotein (LDL). • Alteration of the gut microbiota is proposed as a possible reason for health benefits associated with increased WG consumption. • This study examines the effect of a 6-week intervention of WG diet vs. refined grains (RG) diet on parameters of health among healthy, habitual non-WG consumers. Methods: • 46 subjects were given adequate servings of either WG or RG products based on their caloric needs and asked to keep records of grain consumption, bowel movements, and GI symptoms weekly. • Measurements of body composition, fecal microbiota, fasting blood glucose, total cholesterol, high-density lipoprotein (HDL), LDL, and triglycerides were made at baseline and 6 weeks post intervention. Results: • Significant decreases in total cholesterol, LDL, and non-HDL cholesterol were seen after the WG treatments but were not observed in the RG treatment. • During week 6, bowel movement frequency increased with increased WG consumption. • No significant differences in microbiota were seen between baseline and post intervention, although abundance of order Erysipelotrichales increased in RG subjects who ate more than 50% of the RG market basket products. Discussion: • Increasing consumption of WG can alter parameters of health especially total, LDL and non-HDL cholesterol. • More research is needed to better elucidate the relationship between the amount consumed and the health-related outcomes.
Effects of increased wholegrain consumption on immune and inflammatory markers in healthy low habitual wholegrain consumers -Introduction: • Whole grain (WG) consumption has been associated with decreased risk of cardiovascular disease, but clinical data on how whole grain consumption could affect inflammation and immune functions are limited and controversial. • This study was aimed to evaluate the effect of increasing WG consumption to ≥ 80 g/day on markers of inflammation, glucose metabolism and on phenotypic and functional aspects of the immune system. Methods: • 12 men and 21 women (aged 40-65 years) with habitual low WG consumption were identified through use of food frequency questionnaires and subsequently completed 3-day food diaries (3DFD). • Subjects were randomized into consuming either diets high in WG (>80 g/day) or diets low in WG (<16 g/ day, refined-grain (RG)) in a crossover study with two 6-week intervention periods separated by a 4-week washout period. • Specific dietary advice and provision of a range of cereal food products were used to promote adherence. • Fasting blood and saliva samples were collected before and after each of the intervention periods. Results: • During the WG intervention, WG consumption reached as high as 168 g/day with a significant increase in plasma alkylresorcinols and total fiber intake. • During the WG intervention, there were trends for lower ex vivo activation of CD4+ T cells and circulating concentrations of IL-10, C-reactive protein, C-peptide, insulin and plasminogen activator inhibitor-1; the % of CD4+ central memory T cells and circulating levels of adipsin tended to increase as well. Discussion: • Increasing WG consumption doesn’t effect phenotypic or functional immune parameters, markers of inflammation or metabolic markers. • Future study design needs to consider health status of subjects, statistical power, physical and structural properties of WG and processing conditions
A whole-grain diet reduces cardiovascular risk factors in overweight and obese adults: a randomized controlled trial Introduction: • Increased dietary intake of whole grain (WG) may protect against cardiovascular disease (CVD). • The objective of this study was to evaluate the efficacy of WG compared with refined grains (RG) on body composition, hypertension, and related mediators of CVD in overweight and obese adults. Methods: • 40 overweight or obese men and women (aged <50 years) with no known history of CVD were enrolled in a double-blinded, randomized, controlled crossover trial. • WG or RG diets (50 g/1000 kcal in each diet) matched on macronutrient composition were provided for two 8-week periods, with a 10-week washout period. • Outcome measurements included blood pressure, body composition, blood lipids and adiponectin, markers of inflammation and glycaemia. Results: • Thirty-three participants (% female=82%) completed the trial. • Decreases in diastolic blood pressure (DBP) were -5.8 mmHg after the WG diet and -1.6 mmHg after the RG diet (P=0.01). • Decreases in plasma adiponectin were -0.1 after the WG diet and -1.4 after the RG diet (P=0.05). • No differences were observed between the two diet periods on reductions in body weight, fat loss, systolic blood pressure, total and LDL cholesterol. Discussion: • Improvement in DBP was >3-fold in overweight and obese adults when they consumed a WG compared with a RG diet. • DBP predicts mortality in adults aged <50 years, therefore, increased WG intake may provide a functional approach to control hypertension and reduce vascular-related morbidity and mortality
Food has been shown to be an important part of how people age. In one study, scientists investigated how dietary patterns influenced changes in BMI and waist circumference, which are risk factors for many diseases. Scientists grouped participants into clusters based on which foods contributed to the greatest proportion of calories they consumed. Participants who had a "meat and potatoes" eating pattern had a greater annual increase in BMI, and participants in the "white-bread" pattern had a greater increase in waist circumference compared with those in the "healthy" cluster. "Healthy" eaters had the highest intake of foods like high-fiber cereal, low-fat dairy, fruit, nonwhite bread, whole grains, beans and legumes, and vegetables, and low intake of red and processed meat, fast food, and soda. This same group had the smallest gains in BMI and waist circumference.
Scientists think there are likely many factors that contribute to the relationship between diet and changes in BMI and waist circumference. One factor may involve the glycemic index value (sometimes called glycemic load) of food. Foods with a low glycemic index value (such as most vegetables and fruits and high-fiber, grainy breads) decrease hunger but have little effect on blood sugar and therefore are healthier. but this can only occur with greater understanding of health at older ages and a focused conceptualisation on how it might be improved. This is particularly crucial as around one fifth of the current global burden of disease now arises from conditions developed in those over age 60.
As the Healthy ageing: a systematic review of risk factors argues, ageing pathways may be driven by different life course exposures including lifestyle, biological factors, psychological and social factors. An in-depth understanding of similarities and discrepancies in ageing trajectories among older populations will enable the identification of the most important determinants of health across the life-span. Understanding the life-course factors contributing to late life health and wellbeing is thus essential not only to improve older adults quality of life, but also to mitigate the future expansion of economic costs associated with ill-health. The invaluable 5 year EU funded ATHLOS project commences this study with this systematic review which will play a crucial role in determining this understanding. Late life biological, environmental and social changes, combine with life course events and behavioural risk factors to influence individual health and wellbeing. Understanding whether people are living longer and healthier lives, or increasingly longer but disabled lives, and the inequalities within our older populations which drive these trajectories is vital for the development of health and social care policies. It is also essential to ensure that all adults, wherever they may live, will have the possibility of long, active contributory lives and appropriate care as and when they become frail and dependent. Foods like white bread have a high glycemic index value and tend to cause the highest rise in blood sugar.
How can I use the Glycemic Index to help manage my prediabetes?As you plan your meals, you will include starches and vegetables that contain carbohydrates. Carbohydrates are essential to normal body function and provide your body with its main source of energy! Pick your carbohydrate-rich foods based on their overall nutritional quality and how they will affect your blood sugar – especially if you have predicates.
Another focus of research is the relationship between physical problems and micronutrient or vitamin deficiency. Low concentrations of micronutrients or vitamins in the blood are often caused by poor nutrition. Not eating enough fruits and vegetables can lead to a low carotenoid concentration, which is associated with a heightened risk of skeletal muscle decline among older adults. Low concentrations of vitamin E in older adults, especially in older women, is correlated with a decline in physical function. Compared with other older adults, those with low vitamin D levels had poorer results on two physical performance tests. Women with a low vitamin D concentration were more likely to experience back pain. These studies support the takeaway message: the nutrients you get from eating well can help keep muscles, bones, organs, and other parts of the body strong throughout life.
So, eating well is not just about your weight. It can also help protect you from certain health problems that occur more frequently among older adults. And, eating unhealthy foods can increase your risk for some diseases. If you are concerned about what you eat, talk with your doctor about ways you can make better food choices.
##मैं पिछले20 वर्षो से थाइराइड,डायबेटिक,हार्ट संबंधित रोग,लीवर आदि प्रमुख बीमारियों का खानपान में परिवर्तन कर शतप्रतिशत इलाज का प्रयास कर रहा हूॅं, सही आहार एंव न्युनतम होम्योपेथिक दवाओं से पूर्णतया बीमारी को जड़ से खत्म किया जा सकता है ऐसा मेरा यह मानना है, तथा मैने शतप्रतिश हजारो लोगों में तथा हर आयुवर्ग में सफल प्रयोग किया है, न्युनतम व्यय- प्राय हम हम जो सात्विक भोजन पर व्यय करते है उसी के अनुरूप ही व्यय है को किया जाकर हमारी दैनिक आदतों में बीमारी से लड़ने तथा ठीक होने के प्रयास मोजूद है । यह कि आहार में प्रमुख परिवर्तन करके ही बीमारियों से लड़ा जा सकता है तथा बीमारियों से निजात पाई जा सकती है ।
For the last 20 years, I am trying to cure 100% of the major diseases like thyroid, diabetic, heart related diseases, liver etc. It is, and I have done 100% successful experiment in thousands of people and in every age group, the minimum expenditure - usually the expenditure we spend on sattvik the whole grain 8-9 type coarse gains- the veg food is the same as it should be done in our daily habits to fight disease and get cured. The effort exists. That only by making major changes in the diet, diseases can be fought and diseases can be overcome.
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JUGAL KISHORE SHARMA 91-9414416705
