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Novel dietary components in healthy ageing

In virtually every country in the world the number and proportion of older people in the population is growing rapidly. Unfortunately, despite living longer than ever before, older people are not experiencing better health than previous generations. Declines in muscle and bone health, as well as changes in metabolism, occur with advancing age and can substantially impair health and mobility as we get older. Improved nutrition has the potential to help counteract these declines and there is enormous opportunity within the Agri-Food sector to develop food products to enhance healthy ageing. Nutri-Age aims to investigate whether nutrients found in fruit and vegetables can help to offset the unfavourable changes in muscle, bone and metabolism associated with ageing in older adults. In addition, Nutri-Age aims to provide new insights into why older adults in Ireland choose the foods that they do and into their attitudes towards food products that are fortified with health-promoting nutrients for healthy ageing. Nutri-Age will significantly advance our understanding of the role of specific foods and nutrition ingredients in promoting healthy ageing. In addition, it will provide key information for new food product development in the healthy ageing space, making an important contribution to the Irish Agri-Food sector.

Project Duration: 36 months

  • Outgoing Phase (18M) - Australian Catholic University, Australia 
  • Return Phase (18M) - Teagasc, Ireland

Collaborating Institutions:

  • Teagasc, Ireland
  • Australian Catholic University, Australia 
  • Trinity Colleage Dublin, Ireland

Project Team: 

  • RL2025 Fellow - Dr Caoileann Murphy
  • Teagasc Supervisor - Dr Sinead McCarthy, Teagasc, Ireland
  • Outgoing Phase Host Supervisor - Prof John Hawley, Australian Catholic University, Australia 
  • Third Supervisor - Prof Roman Romero-Ortuno, Trinity Colleage Dublin, Ireland

Download the Project Factsheet

RL2025_NutriAge_Factsheet (pdf)