Food and body culture in the aging process

Abstract

The aging process occurs from the moment of conception, however, it is around of thirty years old that the physiological decline becomes visible and sensitive, from the interaction between genetic and environmental factors, in addition to other socio-cultural variables. Just as genetics influences longevity, it also influences the way we get old from an aesthetic point of view. The cult of the “ideal” body, both in its composition and in its aesthetics, becomes something unattainable in view of the different genetic and cultural background that we acquired through our previous generations, sometimes giving rise to the ‘gerontophobia’ phenomenon. The urge to remain young comes up against not only the aesthetic frontier, but also the health frontier, where physical activity and food habits can be included, this last one, built by our social, cultural and identity marks. The objective of the present narrative review is to discuss cultural aspects related to food, body, health and disease and their association with aging.