Nutrition technologies in the prevention of premature aging

A steady world population aging and the global problem of increasing the incidence of vascular dementia, including Alzheimer’s disease, contribute to the development of sociomedical approaches and scientifically based technologies aimed at preventing premature aging. The nutrition and health evidence base is the basis for an interdisciplinary consensus on premature aging. Adequate nutrition obtained through the use of a variety of foods from all food groups improves metabolic processes, by achieving immunomodulating, antioxidant, and other beneficial effects, and optimizes adaptation to age-related physiological changes in the aging body. The anti-atherosclerotic and anti-osteoporotic metabolic orientation of the diet substantially affects the rate of both premature and physiological aging. Time is a key factor in the efficiency of preventive therapy. A personalized approach to determining the pattern and frequency of food intake, the amount of consumed foods and biologically active substances, as well as healthy eating behavior that considers nutrition as a powerful potential of natural factors (antioxidants, bioelements, prebiotics (dietary fiber), probiotics, and other compounds) contributes to the correction of oxidative stress, the reduction of depletion of cardiovascular system reserves, and the activation of brain-derived neurotrophic factor. Geroprotective nutrition opens up prospects for healthy aging and improves quality of life.