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The NU-AGE project focuses on the specific nutritional needs of the elderly

Until now, little research has focused on the effects of diet on age-related metabolic disorders. The NU-AGE consortium involves 30 partners from 17 European countries. The INRA Joint Research Unit for Human Nutrition (UNH), and the Human Nutrition Research Centre of Auvergne (CRNH-A), are members of this consortium.

Supermarché. © MAITRE Christophe
Updated on 04/04/2013
Published on 04/04/2013

The NU-AGE project received a grant of €9 million under the Food, Agriculture and Fisheries and Biotechnology research theme (KBBE) of FP7. NU-AGE aims to demonstrate how nutrition can counteract and/or slow the ageing process, and notably cognitive decline, the development of cardiovascular and digestive diseases, loss of muscle mass, impaired immunity and a reduction in bone mineral density.

Over a period of five years, the project is aiming to fight against cognitive and physical decline through nutritional interventions involving 1250 healthy volunteers aged between 65 and 79 years, to use biomarkers to evaluate the effects of the new food pyramid for the over-65s on different systems and organs, to identify the mechanisms and molecular and cellular targets responsible for the effects of diet, and to perform genetic and epigenetic studies to assess the role of individual variability in the response to diet. The results of this study will enable the development of foods that are better adapted to the physiology of the elderly. Debate will also focus on the most efficient manner to integrate these dietary guidelines in the eating habits of the elderly.

The CRNH-A is coordinating activities designed to standardise procedures for implementation of the interventional study in the five study centres. It is also involved in designing the diet that the volunteers will have to follow, the recruitment of volunteers, the recording of food consumption, measurement methods and the collection of samples, as well as data processing.

The UNH is involved in identifying appropriate biomarkers, using a biochemical, metabolomic and oxido-lipidomic approaches that will enable a better definition of health status and the response to an appropriate diet.

Scientific contact(s):

Associated Division(s):
Nutrition, Chemical Food Safety and Consumer Behaviour
Associated Centre(s):

For further Information

  • http://www.nu-age.eu/home