Skinny on Fat for Seniors
Nutritional well-being is integral to successful aging. In
1994, more than 33 million adults (13% of the American population)
were 65 years and older. As the Baby Boomer generation ages,
this number will increase to 70 million by 2030.3
This prospect raises a variety of challenges for nutrition
influencers to ensure that later life is healthy, productive
and enjoyable.
Preparedness for such a demographic shift requires an understanding of nutrient needs for older people and tools to educate members of this target age group.
Studies have indicated that diets rich in unsaturated fats,
like the fats in olives, show significant improvement of lipid
levels in seniors.4
California Ripe Olives complement dietary recommendations for seniors; 70 percent of the total fat in olives is monounsaturated, "good" fat recognized by physicians and dietitians in improving blood lipid levels and preventing heart disease and stroke.
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