NUTRITION AND AGING: EXPLORING THE ROLE OF DIET IN PROMOTING HEALTHSPAN: A NARRATIVE REVIEW

The gradual deterioration of physiological function, including a heightened vulnerability to chronic illness, is a hallmark of aging, which creates formidable burdens on public health internationally. Nutrition has become a major modifiable factor that may influence the aging process and prevent age-related diseases, improving the health span. This narrative review discusses current evidence with regard to the role diet plays in promoting healthy aging, focusing on key nutrients, dietary patterns, and their biological mechanisms. Adequate intake of high-quality protein, dietary fiber, healthy fats, vitamins, minerals, and plant-derived bioactive compounds has been associated with preserved muscle mass, improved cognitive function, enhanced immune response, and reduced inflammation. The more balanced dietary patterns, such as plant-forward diets supplemented with moderate amounts of healthy animal-based foods, have shown potential in supporting longevity and overall health. Yet, there are still various challenges to individual variability of nutritional needs, physiological and sensory age-related changes, comorbidities, access to nutrient-dense foods, and difficulties with adherence to dietary interventions. Future studies should focus on personalized nutrition approaches, life-course dietary strategies, and intervention studies conducted over long periods to truly elucidate the influence of diet on health span. The integration of nutritional strategies with lifestyle measures (physical activity and social engagement) holds great promise for optimizing the quality of life and reducing the burden of a number of age-related chronic diseases. Understanding and applying evidence-based nutritional interventions represents one of the essential strategies for ensuring healthy aging in populations.