Nutrition in the Aged: Review of the Literature

Abstract

The subject of nutrition in the aged is reviewed under the headings of requirements for calories, protein, carbohydrates, fats, minerals (calcium, phosphorus, iron and iodine), and vitamins (water‐soluble and fat‐soluble). Our knowledge of the process of aging is distinctly limited. Although many changes in body composition and functioning occur during senescence, the exact mechanisms are still unknown. Thus the matter of possible changes in the requirements for various nutrients during aging needs much more investigation. At present many of the reported findings are conflicting and controversial.

Nutrition of the Elderly

“…This is the reason for the change in recommended intakes from 800-1,000 mg per day prior to 1962, to 500-600 mg in the FAO 1962 Report. There are conflicting reports as to whether or not elderly persons have higher needs for calcium (Esposito et al 1969).…”

“…Carbohydrate Intolerance There appears to be an impairment of glucose tolerance in the elderly (Esposito et al 1969) but the possible cause is debatable-lack of physical activity, decreased pancreatic function and an alteration in intra-cellular glucose metabolism have been postulated. Protein Surveys have shown very low protein intakes at the lowest end of the ranges of individuals examined.…”

“…Reports of the needs of the elderly for vitamin A are contradictory and no conclusion can be reached (Esposito et al 1969).…”