Fasting: How to Guide.

Mediterranean model anti-inflammatory diet body composition caloric restriction diet fasting longevity personalized nutrition starvation

Journal

Nutrients
ISSN: 2072-6643
Titre abrégé: Nutrients
Pays: Switzerland
ID NLM: 101521595

Informations de publication

Date de publication:
07 May 2021
Historique:
received: 02 04 2021
revised: 30 04 2021
accepted: 02 05 2021
entrez: 2 6 2021
pubmed: 3 6 2021
medline: 21 7 2021
Statut: epublish

Résumé

Fasting potentials are the most interesting topics in the Nutritional Era. Fasting consists of the catabolism of lipids, proteins, and carbohydrates to maintain blood glucose levels in a normal range. The action mechanisms of fasting were firstly understood in minor organisms and later in humans. Nutritional interventions of caloric restriction could attenuate age-associated epigenetic alterations and could have a protective effect against cellular alterations, promoting longevity and health span. While most fasting studies point out the weight and fat mass decreases, it is important to define specific guidelines for fasting and non-fasting days to enhance adherence, minimize the dropout rates of the interventions, and maximize body composition improvement. Although the panorama of evidence on fasting and caloric restriction is wide, there is a lack of a safe fasting protocol to guide physicians in its prescription. The main goal is to identify a how to use guide, a major posology of fasting, inserted within a huge dietetic personalized strategy leading to an optimal and healthy nutritional status.

Identifiants

pubmed: 34067055
pii: nu13051570
doi: 10.3390/nu13051570
pmc: PMC8151159
pii:
doi:

Types de publication

Journal Article

Langues

eng

Sous-ensembles de citation

IM

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Auteurs

Alda Attinà (A)

School of Specialization in Food Sciences, University of Rome Tor Vergata, Via Montpellier 1, 00133 Rome, Italy.

Claudia Leggeri (C)

School of Specialization in Food Sciences, University of Rome Tor Vergata, Via Montpellier 1, 00133 Rome, Italy.

Rita Paroni (R)

Department of Health Sciences, University of Milan, Via A. di Rudinì, 8, 20142 Milan, Italy.

Francesca Pivari (F)

Department of Health Sciences, University of Milan, Via A. di Rudinì, 8, 20142 Milan, Italy.

Michele Dei Cas (M)

Department of Health Sciences, University of Milan, Via A. di Rudinì, 8, 20142 Milan, Italy.

Alessandra Mingione (A)

Department of Health Sciences, University of Milan, Via A. di Rudinì, 8, 20142 Milan, Italy.

Maria Dri (M)

PhD School of Applied Medical-Surgical Sciences, University of Rome Tor Vergata, Via Montpellier 1, 00133 Rome, Italy.

Marco Marchetti (M)

PhD School of Applied Medical-Surgical Sciences, University of Rome Tor Vergata, Via Montpellier 1, 00133 Rome, Italy.

Laura Di Renzo (L)

Section of Clinical Nutrition and Nutrigenomic, Department of Biomedicine and Prevention, University of Tor Vergata, Via Montpellier 1, 00133 Rome, Italy.
Food Working Group, Italian University Network for Sustainable Development (RUS), University of Tor Vergata, Via Cracovia, 00133 Rome, Italy.

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