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Skin Wrinkling: Can Food Make a Difference?

International Health and Development Unit, Faculty of Medicine Nursing and Health Sciences and Asia Pacific Health and Nutrition Centre, Monash University, Melbourne, Victoria, AUSTRALIA (M.b.P., A.K.-B., N.W., M.L.W.),
SEAMEO-TROPMED Regional Center for Community Nutrition, University of Indonesia, Jakarta, INDONESIA (W.L.)
Department of Geriatric Medicine, Vasa Hospital, Goteborg University, SWEDEN (E.M.R., B.C.S.)

View larger version (176K): [in a new window]   Fig. 1. The Beagley-Gibson (1980) grading of cutaneous microtopographs. (Source: [31] Beagley J and Gibson IM. Changes in skin condition in relation to degree of exposure to ultraviolet light. School of Biology, Western Australia Institute of Technology, Perth, 1980).

View larger version (22K): [in a new window]   Fig. 2. Food predictors of skin wrinkling. Multiple regression analyses shows 32% of the variance was predicted by food intake. Oils, legumes, fish, vegetables and cereal appeared to be protective (collectively explained 20% of the variance). In contrast, a high intake of meat, sugar products and dairy appeared to be adverse (explaining 5% of the variance). Age and smoking explained 7% of the variance.