Explain changing body composition with ageing, Biology

Assignment Help:

Explain Changing Body Composition with Ageing?

With ageing, a progressive decline in the water content and the lean body mass is accompanied by an increasing proportion of body Tat. By 80 years, it is estimated that only half of the muscle cells remain. Specific functioning cells are replaced in part by non-specific fat and connective tissue.The changes in connective tissue, which is so abundant in the human body, are of special significance. Collagen is one of the fibrous materials found in tendons, ligaments, skin and blood vessels. With ageing, the amount of collage increases and it becomes more rigid, the skin loses its flexibility, the joints creak and the back becomes bent.

There is an average loss of 6.3% lean body mass for each decade of age and the same is compensated by an increase in the body fat and slight rise in body weight. The presence of chronic calorie deficiency also accelerates the loss of lean body mass.Both longitudinal and cross-sectional studies throughout the world, indicate that height Decreases with age. The average reduction in height during the total life span is about 2.9 cms in men and 4.9 cms in women, with approximately half the decrease being in sitting height. The reduction in sitting height is a result of vertebral compression, Change in shape and height of vertebral discs, loss of muscle tone and postural changes.

A decline in weight has also been observed with advancing age, but the pattern of change is different from that of height and varies by sex. Weight loss in elderly is generally caused by a reduced lean body mass (LBM) and body fat due to metabolic and physical changes associated with ageing or presence of disease conditions. The body water content reduces with advancing age and this has been implicated as an important cause of decline in weight after 65 years.

The affluent populations in the Western countries show an increase in average weight both in men and women in the middle age. In men, this weight gain plateaus at around 65 years and then declines. Among women, however, the weight gain is greater and the plateau occurs about 10 years later than in men. The data on underprivileged populations is limited.

Cross-sectional studies also show a slow, progressive redistribution of fat in the elderly. The body fat relocates centrally and intra abdominally, while the subcutaneous fat on the limbs tend to decrease. An increase in abdominal circumference with age many also reflect shortening of trunk due to osteoporosis or other spinal deformities. As the length of the trunk decreases, the abdomen increases in girth.


Related Discussions:- Explain changing body composition with ageing

Acute mitral regurgitation-mitral regurgitation, Acute Mitral Regurgitation...

Acute Mitral Regurgitation :  This may be caused by chordal rupture, infective endocarditis or acute myocardial infarction. In acute myocardial infarction, one of the papilla

Explain in brief about the term - calcium, Explain in brief about  the ter...

Explain in brief about  the term - Calcium   Calcium is absorbed as Ca 2+ ion and is a constituent of cell wall, an activator of different plant enzymes and is essential for t

Name the skin receptors in humans, Which of the below are skin receptors...

Which of the below are skin receptors in humans which are sensitive to heat? Are they: a) End organs of Krause b) Meissner's corpuscles c) End organs of Ruffini d)

Effect of respiratory frequency, Q. How does the pulmonary ventilation affe...

Q. How does the pulmonary ventilation affect the carbon dioxide concentration in blood? What happens to the carbon dioxide concentration and to the blood pH when the respiratory fr

Define simple, Define Simple, Compound, Derived Lipids? Simple lipids ...

Define Simple, Compound, Derived Lipids? Simple lipids are fatty acid esters of glycerol, called triacyglycerols or triglycerides (for e.g. fats and oils) or higher alcohols (

What is ribose, What is ribose Browning in canned fish is commonly asso...

What is ribose Browning in canned fish is commonly associated with ribose. Undesirable colour changes in shellfish during canning often involve metal  ions, for example, the bl

Describe how homologous recombination happening, Write about embryonic stem...

Write about embryonic stem cell invitro methord in which transgenic animal were generated and efficient show how homologous recombination happening?

Explain nutritional effects of hemicelluloses, Nutritional effects Of Hemic...

Nutritional effects Of Hemicelluloses Hemicelluloses are classified under the category of soluble dietary fibers.  Hemicellulose is an indigestible complex carbohydrate that ab

What are the final digestion products of protein, What are the final diges...

What are the final digestion products of (a) protein, (b) fat, (c) starch?   a) Proteins are digested to amino acids, b) fats are digested to fatty acids and glycerol,

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd