Aging introduces challenges to our health, particularly losses in bone strength, cognitive sharpness, and immune resilience. While aging is inevitable, our nutrition choices can help us mitigate these changes.
The Institute’s most recent webinar, Aging Well and Optimum Health: Micronutrients for Bone, Brain, and Immune Health, examined how micronutrients can support these vital systems during the aging process. Dr. Emily Ho was joined in this webinar by Dr. Dusti Linnell from Oregon State University’s Extension Family and Community Health Program to combine cutting-edge science with tips to help us thrive in our later years.
From Science to the Plate
Ho emphasized that the positive cumulative impact of consistent, nutrient-dense eating patterns becomes increasingly apparent as we age. By addressing nutritional gaps early, individuals can reduce their risk of chronic diseases, maintain mobility, and support cognitive and immune resilience. Linnell demonstrated how to incorporate micronutrient-rich foods into everyday meals. In the webinar, she shared some creative ideas from the Food Hero website, like adding spinach to an omelet to increase the amount of vitamin C and calcium or adding nuts to meals for extra vitamin E, zinc, magnesium, and omega-3 fatty acids. Linnell also addressed challenges like food access and dietary restrictions, suggesting substitutions like fortified plant-based milk as a calcium source for those who avoid dairy, or canned salmon for a budget-friendly source of calcium, vitamin D, and omega-3 fatty acids.
Empowering Healthy Aging
This webinar is part of the Top 10 Project, a collaborative initiative between the Linus Pauling Institute and Oregon State University Extension Service. The goal is to translate scientific findings into actionable strategies that empower individuals to age with strength and resilience. In addition to the brochure, Top 10 Micronutrients for Aging Well, the Top 10 Project has three new handouts highlighting nutrition for bone, brain, and immune health. Each handout connects individual micronutrients to their function in the body and identifies a “Top 10 Foods” list where those nutrients can be obtained.
For more information, visit our Top 10 Project webpage.
