Dysphagia

Abstract

and 61-74 years was determined. The least antioxidants and flavonoids was consumed by the oldest of all the age groups, as a consequence of the smallest intake of food [1]. Below-average amounts of antioxidants in the blood have been associated with an increased risk of developing diseases in numerous studies; Clin-icalTrials.gov, the database of National Institute of Health, has listed more than 60 clinical studies on beta-carotene only [2]. Serum concentrations of carotenoids and other antioxidants decrease with age [3] and diseases, eg. in dementia [4]. Nevertheless, supplementation with synthetic antioxidants cannot be recommend for all [4]. A meta-analysis of antioxidants supplementation studies from 2000 to 2013 detected no clear benefits in the group taking antioxidants and B vitamins [5]. However, there are many documented associations between the diet rich in vitamins and antioxidants and the reduced risk of diseases observed in many people. In addition to diet, lifestyle is also important for disease prevention and slower progress. This was recently demonstrated by the Finnish prospective randomized intervention study FINGER, where a combination of nutrition, physical and cognitive exercises as well as medical monitoring over 2 years improved the cognitive abilities of elderly participants that were included because of the increased risk of developing dementia [6]. Eventhough the need of antioxidants in the diet has sound experimental foundations, a challenge remains how to identify the subpopulation that would need the antioxidant fortification. The exception are the patients that loose antioxidants, e.g. due to the hemodiafiltration, who should receive additional vitamin C and selenium among other nutrients [7]. The recommended daily intake (RDA) of vitamins, of which vitamin C and E are also antioxidants, have been determined for a healthy adult population. The comparison of RDAs with the actual vitamin intake of 286 healthy women older than 65 years demonstrated that the RDA of the study group, which was calculated from their average intake, was larger than the current RDA values for vitamin C for Italian, European and American populations [8]. The authors recommend raising the current RDAs for the intake of vitamin C in older women. Undoubtedly, there is a need to include antioxidants in the diet in all periods of life. Vegetables and fruits that are rich in antioxidants, are also rich in several other nutrients, including vitamins, minerals and fiber. There may be a synergism between the nutrients that enable us to delay the onset and progression of chronic diseases [9].