Inaugural Lecture Mr. Prof. M.L. Eggersdorfer: Micronutrients and healthy ageing - perspectives

Inaugural Lecture: Mr. Prof. M.L. Eggersdorfer

Title: Micronutrients and healthy ageing - perspectives

Chair: Gezond ouder worden, i.h.b. de rol van (micro) nutriënten in gezondheid en succesvol verouderen.

Faculty: Medical Sciences

One of mankind’s most remarkable achievements is increased life expectancy. In almost every country worldwide, lifespan increased and continues to increase. Living longer brings many benefits. Unfortunately, for many people this gain in life years is not matched by gain in years of healthy life. We face a continuous increase of non-communicable diseases like osteoporosis, diabetes, cardiovascular diseases and cancer. The good news is that there is growing evidence that lifestyle factors, including nutrition, have substantial effects on health and well-being. The opportunity is to understand how nutrition modulates health and to identify, to develop and implement, nutritional solutions which promote a healthy life and healthy ageing.

Micronutrients are essential for life and optimal health. There is growing evidence from food intake surveys in many countries that a sufficient intake of micronutrients is not reached according recommendations due to changes in life-style and eating patterns. As the insufficient intake does not result in immediate consequences the impact and long term effects on health and well-being are often neglected. For example it is reported that vitamin D status is insufficient in many countries, including the Netherlands, compared to recommendations with impact on risk for osteomalecia and emerging health benefits like muscle strength and immunity. A roadmap to improve nutrition builds on the analysis of intake/status and stimulates nutritional solutions. Progress requires education in role of nutrition, behaviour change communication and science. Science and new approaches in personalization will provide opportunities to further improve healthy ageing and well-being.