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Mitochondria are the powerhouses of the cell. While so much foundational science education is placed on understanding cellular energy production through these organelles, this focus is often lost in broader healthcare and nutrition practice. Yet because they are the energy source of the cell, the influence of the mitochondria is central to human health. A loss of mitochondrial function has been directly linked to a variety of neurodegenerative and chronic diseases.
Several dietary and microbial factors influence mitochondrial health. As mitochondria suffer from excess oxidative stress, their capacity for aerobic respiration declines. Although carbohydrate metabolism can often compensate for decreased fatty acid metabolism, it fails to provide many types of cells with adequate and physiologically appropriate energy levels. The associated energy deficit is responsible for a loss of organ and/or system function.
Further, research has consistently illustrated a decline in mitochondrial health with age. However much of the damage that occurs in the aging process is the result of chronic imbalances between reactive oxygen species and antioxidants available to the mitochondrial membrane. Additionally, there are microbiome-generated and environmental toxins that harm mitochondrial metabolism. Many of these exposures result from daily food and ingredient choices.
This discussion will review cellular energy production through fatty acid oxidation and metabolism and highlight the etiology of mitochondrial pathology, factors contributing to a decline in function, and the nutrients/foods that can significantly reduce risk.
References: Revitalize Your Energy References
APPROVED FOR 1 CPE CREDIT BY THE CDR OF THE ACADEMY OF NUTRITION AND DIETETICS RDs may claim CE credit for this webinar until 7/16/2027.
Make sure to check to out the Continuing Education Guide for instructions on how to complete and earn your credit for this course!