how nutrition changes the aging brain - carleton.ca · how nutrition changes the aging brain...
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How Nutrition Changes the Aging Brain
INTRODUCTION TO NUTRITION, THE BRAIN-GUT AXIS, AND THE IMPACT OF
AGING ON NUTRITION
Nafisa Jadavji, PhD
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Outline for Lecture
• Questions from previous lecture
• Introduction to Nutrition
• Brain Gut Axis
• Impact of Aging Nutrition
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Dopamine and Schizophrenia
• Dopamine is an inhibitory neurotransmitter in schizophrenia
• Dopamine dysregulation in the brain
• Dopamine hypothesis transmission
• Hyperactive (High activity): mesolimbic areas
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Dopamine and Schizophrenia
• Dopamine hypothesis transmission
• Hypoactive (low activity): prefrontal cortex
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Serotonin and Schizophrenia
• Reduced evidence of serotonin involved in schizophrenia
• Drugs that target serotonin not effective in schizophrenia
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Resveratrol
• A type of phenol
• Reactive toward oxidation
• Act like antioxidants
• Supplements: • Lack of research to understand side effects
• Might interact with aspirin, blood thinners
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Link to e-book
Useful
textbook
for further
reading
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Introduction to Nutrition: Why do we eat?
• Adults eat 2000 pounds of food/year
• We eat because we are hungry
• Our bodies need energy and nutrients to live and function
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Introduction to Nutrition: Water
• Body is 60% H20 (for example: 42L in 154lbs person)
• Water is excreted in urine ridding the body of end products of metabolism
• Need to increase intake H20 to balance losses
• Dehydration can occurs in days, but one can survive for several days without food
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Introduction to Nutrition: Energy
• Need energy to perform physical work
• Work has to be done to life a load against the force of gravity, must be a source of energy to perform work
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Introduction to Nutrition: Energy
• Basal energy requirement for organs
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Introduction to Nutrition: Metabolic fuels
• Carbohydrates, fats, proteins and alcohol
• Make CO2 and H20
• Energy yielded from starting products is same as end products
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Introduction to Nutrition: Carbohydrates
• There is no requirement of carbohydrates
• Carbohydrates can be derived from proteins
• Minimum of 100g of carbs/day to maintain blood glucose concentration for brain and red blood cell metabolism
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Introduction to Nutrition: Fats
• There is no requirement of fats
• But they are nutritionally important
• Diets 35-40% of energy from fat is associated with increased risk of heart disease and cancer
• Too little fat in diet, hard to meet energy requirements
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Introduction to Nutrition: Fats
• Vitamin absorption (vitamins A, D,E, and K) are stored in fat
• 2 essential fatty acid come from fat, cannot be produced from body
• Fats add flavor and lubricate food
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Fat in the brain
• 20% of the fat in the brain is composed of omega 3 and 6 essential fatty acids
• These fats must be provided by the diet
• Cell membranes: choline, uridine, DHA
• Neurotransmitter synthesis• E.g. choline makes acetylcholine
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Introduction to Nutrition: Proteins
• Requirement in diet
• As child grows, changes in protein; adults require more proteins
• There is a continual loss of protein• Hair loss
• Shedding of skin cells
• Molecules being secreted into the gut
• Tissue proteins (continually being broken down and replaced)
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Introduction to Nutrition: Proteins
• Adult with inadequate intake will be unable to replace loss of protein
• Begin to loose tissue protein
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Introduction to Nutrition: Micronutrients
• Requirement in body for variety of minerals and salts
• Metals and ions are required by body must be provided to body
• Vitamins, variety of function, can’t be synthesized by body
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Vitamins
Can be categorized as:
1) FAT SOLUBLE
2) WATER SOLUBLE
Solubility
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Fat Soluble
• Vitamins A, D, E and K
• Soluble in fats
• Stores in body tissues
• They are absorbed by fat globules and moved into circulation (intestine)
• BOTTOM LINE: vitamin stays in your body
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Fat Soluble
• Too much vitamins in body can develop hypervitaminosis (too much vitamins)
• Can become deficient in vitamins if:• Fat intake is too low
• Fat absorptions is compromised by certain drugs (e.g. cystic fibrosis deficiency of enzyme (breaks things down) in pancreas which disrupts absorption of fate from intestine
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Water Soluble
Vitamins B and C
• Require continuous supple to your body
• Steady daily intake required
• Take too much, then your body removes it (e.g. pee it out)
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Review Video
Link to video: https://www.youtube.com/watch?v=fR3NxCR9z2U&t=261s
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The brain is involved in nutrition!
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Brain-Gut Axis
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Brain-Gut Axis
• Bidirectional communication between central and enteric
nervous system
• Links cognitive centers of the brain with peripheral intestinal
functions
• Enteric nervous system:
• Mesh-like system of neurons
• Govern gastrointestinal system
• 2nd brain
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Brain-Gut Axis
• Microbiota: resides in gut flora
• Microbiota: largest number of bacteria and greatest number of
species compared to other areas of the body
• Relationship between bacteria and humans is non-harmful
coexistence
• Microorganisms benefit from energy released from body
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Brain-Gut Axis
• Bacteria make vitamins B, K and metabolize things we can’t, like
bile acids
• The composition of the bacteria in the gut changes over time
• Diet and health changes bacteria
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Brain-Gut Axis
• Gut flora produce a range of neuroactive molecules:
• Acetylcholine
• GABA
• Serotonin
• All regulate movement and sensation in gut
• Gut flora release molecules that can transmit information about
state of the intestine to brain (via vagus nerve)
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Interaction between brain and gut
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Questions?
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BREAK
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Brain-Gut Axis Research
Probiotics
2016 small clinical trial showed potential benefits of available strains of probiotics on CNS disorders
Bifidabacterium
Lactibacillus genera
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Brain-Gut Axis Research
Anxiety and Mood Disorders
• People with anxiety and mood disorders have gastrointestinal problems
• Contradictory results: people with major depressive disorders and healthy people gut flora comparison
• 2004 study, germ free mice have exaggerated HPA axis in response to stress, add Bifidobacterium to gut reverse effect
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Brain-Gut Axis Research
Anxiety and Mood Disorders
• 2016 bacteria in gut produce neurotransmitters
Noradrenalin: Escherichia Bacillus, Saccharomyces
Serotonin: Candida; Streptocaccus; Escherichia
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Brain-Gut Axis Research
Parkinson’s disease (PD)
GI dysfunction has a high prevalence in preclinical PD
PD patients have altered gut changes in bacteria
Bacteria produce short chain fatty acids, permeate the blood brain barrier
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Brain-Gut Axis Research
Parkinson’s disease (PD)
Bacteria produce short chain fatty acids, permeate the blood brain barrier
Generate inflammation in brain and alpha-synuclein levels
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Impact of Aging on Nutrition
• Aging impacts nutrition
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Impact of Aging on Nutrition
• Body composition
• Decline in lean body mass
• Increase in fat mass
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Impact of Aging on Nutrition
• Bone Density
• Peak density achieved around early adulthood
• Plateaus between 3rd and 4th decades of life
• Then declines
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Impact of Aging on Nutrition
Endocrine function
-considerable changes
-due to alteration in hormone secretion, receptor number and alterations in sensitivity
-decrease in pancreatic beta cell function, decrease in insulin secretion
-increase rick in type of diabetes
-decrease in testosterone in men
-decrease in oestrogen and progesterone in women
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Impact of Aging on Nutrition
Gastrointestinal tract
-taste and olfactory perception decline with age
-sensory desire to eat decline with age
-malabsorption of certain nutrients
-20-50% of older adults believed to suffer from an inflammation of stomach lining
-impaired secretion of stomach acids
-intrinsic factor require for vitamin B12, impaired IF = vitamin B12 deficiencies
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Impact of Aging on Nutrition
Immune Function
-dysregulation in both innate and adaptive immune function
-resulting in increased risk and severity of infection
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Impact of Aging on Nutrition
Energy requirements
-Energy average requirement (EAR) is the average requirement to maintain heathy body
-EAR is calculated from metabolic rate and physical activity
level
-EAR lower in elderly adults than young adults
-increase in EAR because of comorbidities and infections
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Impact of Aging on Nutrition
Protein requirements
- Complex
-Too much protein bad and too little, not OK
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Assessment of nutritional status in elderly
Dietary intake Food dairies; frequency
Anthropometric measurements Height, weight, BMI, skill fold thickness
Body Composition Dual energy X-ray absorptiometry (DEXA): determine
muscle mass
Bioelectrical impedance (BIA): assess dehydration of body
Biochemical indicators Plasma vitamin B12; serum ferritin (iron)
Nutrition screening tools Assessment tools
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Malnutrition in elderly
• Increase in prevalence in older adults
• Common in elderly that are hospitalized and institutionalized
• Malnutrition associated with prolonged hospital stay, impaired wound healing and increase in mortality
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Malnutrition in elderly
• Dementia or stroke patients
• Dysphagia difficulty eating or swallowing
• Increase risk in malnutrition
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Malnutrition in elderly
• Consequences
• Loss of muscle mass and strength
• Reduced mobility
• Affects respiratory (increase lung infection) and cardiac muscle function (hear failure)
• Reduced immune function, increase risk of infection
• Poor wound healing
• Loss of mucosal integrity leading to malabsorption
• Increase risk of pressure sores
• Psychological impact, causing apathy and depression, exacerbates situation
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Malnutrition in elderly
• Study of 1203 free living and special housed residents
• 60-90 year olds in Sweden
• Risk of malnutrition independent predictor of mortality
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Malnutrition in older adults
https://www.youtube.com/watch?v=iPNZKyXqN1U
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Nutritional Support
1. Oral nutrition support (ONS): food, supplements, sip foods
2. Enteral Feeding: delivery of nutrients to gut
3. Parenteral nutrition: intravenous nutrition
ONS reduced costs at hospital because reduced complications reduced
mortality and hospital stay
ONS offered to free living and community dwelling older adults reduced
infections, improved quality of life, fewer falls and reduced hospital
admissions
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Best vitamins for older adults
Kirkland Signature Mature Multi 50+
• The multivitamin contains a large dose of Vitamin D, which helps prevent osteoporosis.
• It also features vitamin B12, a compound that seniors lose the ability to absorb efficiently.
• Kirkland's vitamins are inexpensive and provide a balanced source of important vitamins and minerals tailored to older adults' physical needs.
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Best vitamins for older adults
One A Day
• One A Day offers separate multivitamins for senior men and women.
Centrum Silver
• Centrum Silver is a multivitamin with age-adjusted doses of nutrients for
people aged 50 years and older
• it contains vitamins A, B6, B12, C, D, E and K in addition to folic acid, calcium,
zinc and other minerals
• Centrum Silver is fortified with antioxidants that may fight cellular effects of
aging
• Centrum Silver multivitamins are available in regular tablets as well as
chewable pills
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Best vitamins for older adults
Generic Brands
• most department and health food stores carry generic brands of vitamins
designed for older adults
• check the label to determine if a generic brand will be an acceptable
substitute
• look for high levels of vitamins A, C, D, E and K. B vitamins, including niacin,
thiamine, folic acid, riboflavin, B6 and B12 are also important
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Conclusions
- Healthy older people more likely than young adults to achieve
recommended in take of vitamins and minerals
- Absorption and metabolism of some nutrients may be impaired in older
people
- Aging associated with changes in body composition and deterioration
- Fall in energy requirement and associated energy intake
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Health Aging with Nutrition
https://www.youtube.com/watch?v=KD-FmeueFUo
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Questions?
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Next class…How Nutrition Impacts Mild Cognitive Impairment & Alzheimer’s disease