Cancer is the second leading cause of mortality after heart disease and the leading cause of death among women ages 40 to 79 and men ages 60 to 79. Within the 65+ age group, the population 85 years and older is projected to double from 4.3 million in 2005 million by 2030. Life expectancy has increased. More people are treated successfully after a cancer diagnosis, resulting in a greater prevalence of the elderly living with or developing cancer. It is important for all professionals dealing with the elderly to understand what the disease is and how to deal with it. (more…)

Carotenoids are fat-soluble pigments that give a red-orange-yellow color to fruits, vegetables, egg yolks, wild salmon, steelhead trout, shellfish (e.g., shrimp and lobsters), and the feathers of birds, notably brilliant pink flamingos. Fish and fowl alike get their red-orange-yellow hues from eating large quantities of carotenoid-rich aquatic plants, such as algae and plankton.

The deep, vibrant colors, such as those found in fruits, vegetables, beans, legumes, nuts, extra virgin olive oil (EVOO), and seafood such as wild salmon, signify the presence of antioxidants, making these foods an essential part of this program. (more…)

In elderly people there is a notable reduction in the capacity to produce new blood cells. Yet, unless there is substantial physiological stress, the number of circulating cells remains fairly constant. Quantitative deficiencies are only apparent when stress produces a demand that exceeds reserve proliferative capacity. Such a demand might occur during an acute infection or after cytotoxic chemotherapy. (more…)

Aging in human is a combination of two ageing processes: development or maturation, and senescence aging or decline. Development or maturation is the positive aspect of aging; humans typically acquire greater wisdom, experience, and expertise in specific fields as they grow older. Senescence aging, on the other hand, (more…)