Combating inflammaging through a Mediterranean whole diet approach: The NU-AGE project's conceptual framework and design
•Inflammaging is critical for ageing and age-related chronic diseases.•NU-AGE targets the Mediterranean whole diet as a major modulator of inflammaging.•NU-AGE consortium includes research centres, SMEs and food industries and federations.•NU-AGE will identify molecular targets responsible for the e...
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| Published in: | Mechanisms of ageing and development Vol. 136-137; pp. 3 - 13 |
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| Main Authors: | , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , |
| Format: | Journal Article |
| Language: | English |
| Published: |
Ireland
Elsevier Ireland Ltd
01-03-2014
Elsevier |
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| Online Access: | Get full text |
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| Abstract | •Inflammaging is critical for ageing and age-related chronic diseases.•NU-AGE targets the Mediterranean whole diet as a major modulator of inflammaging.•NU-AGE consortium includes research centres, SMEs and food industries and federations.•NU-AGE will identify molecular targets responsible for the effect of NU-AGE diet.•NU-AGE will design industrially driven fortified foods for elderly.
The development of a chronic, low grade, inflammatory status named “inflammaging” is a major characteristic of ageing, which plays a critical role in the pathogenesis of age-related diseases. Inflammaging is both local and systemic, and a variety of organs and systems contribute inflammatory stimuli that accumulate lifelong. The NU-AGE rationale is that a one year Mediterranean whole diet (considered by UNESCO a heritage of humanity), newly designed to meet the nutritional needs of the elderly, will reduce inflammaging in fully characterized subjects aged 65–79 years of age, and will have systemic beneficial effects on health status (physical and cognitive). Before and after the dietary intervention a comprehensive set of analyses, including omics (transcriptomics, epigenetics, metabolomics and metagenomics) will be performed to identify the underpinning molecular mechanisms. NU-AGE will set up a comprehensive database as a tool for a systems biology approach to inflammaging and nutrition. NU-AGE is highly interdisciplinary, includes leading research centres in Europe on nutrition and ageing, and is complemented by EU multinational food industries and SMEs, interested in the production of functional and enriched/advanced traditional food tailored for the elderly market, and European Federations targeting policy makers and major stakeholders, from consumers to EU Food & Drink Industries. |
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| AbstractList | The development of a chronic, low grade, inflammatory status named "inflammaging" is a major characteristic of ageing, which plays a critical role in the pathogenesis of age-related diseases. Inflammaging is both local and systemic, and a variety of organs and systems contribute inflammatory stimuli that accumulate lifelong. The NU-AGE rationale is that a one year Mediterranean whole diet (considered by UNESCO a heritage of humanity), newly designed to meet the nutritional needs of the elderly, will reduce inflammaging in fully characterized subjects aged 65-79 years of age, and will have systemic beneficial effects on health status (physical and cognitive). Before and after the dietary intervention a comprehensive set of analyses, including omics (transcriptomics, epigenetics, metabolomics and metagenomics) will be performed to identify the underpinning molecular mechanisms. NU-AGE will set up a comprehensive database as a tool for a systems biology approach to inflammaging and nutrition. NU-AGE is highly interdisciplinary, includes leading research centres in Europe on nutrition and ageing, and is complemented by EU multinational food industries and SMEs, interested in the production of functional and enriched/advanced traditional food tailored for the elderly market, and European Federations targeting policy makers and major stakeholders, from consumers to EU Food & Drink Industries. The development of a chronic, low grade, inflammatory status named "inflammaging" is a major characteristic of ageing, which plays a critical role in the pathogenesis of age-related diseases. Inflammaging is both local and systemic, and a variety of organs and systems contribute inflammatory stimuli that accumulate lifelong. The NU-AGE rationale is that a one year Mediterranean whole diet (considered by UNESCO a heritage of humanity), newly designed to meet the nutritional needs of the elderly, will reduce inflammaging in fully characterized subjects aged 65-79 years of age, and will have systemic beneficial effects on health status (physical and cognitive). Before and after the dietary intervention a comprehensive set of analyses, including omics (transcriptomics, epigenetics, metabolomics and metagenomics) will be performed to identify the underpinning molecular mechanisms. NU-AGE will set up a comprehensive database as a tool for a systems biology approach to inflammaging and nutrition. NU-AGE is highly interdisciplinary, includes leading research centres in Europe on nutrition and ageing, and is complemented by EU multinational food industries and SMEs, interested in the production of functional and enriched/advanced traditional food tailored for the elderly market, and European Federations targeting policy makers and major stakeholders, from consumers to EU Food & Drink Industries. •Inflammaging is critical for ageing and age-related chronic diseases.•NU-AGE targets the Mediterranean whole diet as a major modulator of inflammaging.•NU-AGE consortium includes research centres, SMEs and food industries and federations.•NU-AGE will identify molecular targets responsible for the effect of NU-AGE diet.•NU-AGE will design industrially driven fortified foods for elderly. The development of a chronic, low grade, inflammatory status named “inflammaging” is a major characteristic of ageing, which plays a critical role in the pathogenesis of age-related diseases. Inflammaging is both local and systemic, and a variety of organs and systems contribute inflammatory stimuli that accumulate lifelong. The NU-AGE rationale is that a one year Mediterranean whole diet (considered by UNESCO a heritage of humanity), newly designed to meet the nutritional needs of the elderly, will reduce inflammaging in fully characterized subjects aged 65–79 years of age, and will have systemic beneficial effects on health status (physical and cognitive). Before and after the dietary intervention a comprehensive set of analyses, including omics (transcriptomics, epigenetics, metabolomics and metagenomics) will be performed to identify the underpinning molecular mechanisms. NU-AGE will set up a comprehensive database as a tool for a systems biology approach to inflammaging and nutrition. NU-AGE is highly interdisciplinary, includes leading research centres in Europe on nutrition and ageing, and is complemented by EU multinational food industries and SMEs, interested in the production of functional and enriched/advanced traditional food tailored for the elderly market, and European Federations targeting policy makers and major stakeholders, from consumers to EU Food & Drink Industries. |
| Author | Ucar, Cihan Triomphe, Marie Nocella, Giuseppe Brummer, Robert Jacobs, Dirk Salmon, Michael Echevarría, Francisco Javier Morio, Beatrice Krejcirova, Lucie Bertarelli, Claudia Pietruszka, Barbara Toussaint, Olivier Bouwman, Jildau Villani, Filippo Collino, Sebastiano Breton, Sylvie Commelin, Eric Pancrazio, Annibale Koytsomitropoulou, Efthimia Berendsen, Agnes Brigidi, Patrizia Santoro, Aurelia Scurti, Maria Smrž, František Fuentes, Susana Cashman, Kevin Wills, Josephine Gonos, Efstathios S. Georgakidis, Konstantinos Yornuk, Rezan Voutetakis, Konstantinos Caracciolo, Barbara Cano, Noël Losó, Adrienn Pini, Elisa Mazzocchi, Mario Xu, Weili Salvioli, Stefano de Groot, C.P.G.M. Irz, Xavier O’Toole, Paul W. Brzozowska, Anna Izzi, Massimo Carding, Simon R. Magario, Guido Van Ommen, Ben Traill, Bruce W. Tuure, Tuula Xipsiti, Maria Kuosmanen, Natalia Chardigny, Jean Michel Rossi, Daniele Nicoletti, Claudio Iglesias, Jose Ramón Palmas, Giustina Notarfonso, Maurizio Franceschi, Claudio Teufner, Brigitte Meunier, Nathalie Fernandez, Laura Jankovics, Clara Mi |
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| Title | Combating inflammaging through a Mediterranean whole diet approach: The NU-AGE project's conceptual framework and design |
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