Dietary patterns in relation to quality-adjusted life years in the EPIC-NL cohort

Fransen, Heidi P.; Beulens, Joline W.J.; May, Anne M.; Struijk, Ellen A; Boer, Jolanda M. A.; Wit, G. Ardine de; Onland‐Moret, N. Charlotte; Schouw, Yvonne T. van der; Bueno‐de‐Mesquita, H. Bas; Hoekstra, Jeljer; Peeters, Petra H.M.

doi:10.1016/j.ypmed.2015.05.014

Cited by 25 publications

(19 citation statements)

References 31 publications

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“…It turned out that two of the five studied dietary patterns, the modified Mediterranean Diet Score and the Healthy Diet Indicator, were statistically significantly associated with approximately 2 months longer healthy life, which is noteworthy from a public health perspective (11) .…”

Section: Dietary Patterns and Survivalmentioning

confidence: 79%

Nutritional issues for older adults: addressing degenerative ageing with long-term studies

Groot

2016

Proc. Nutr. Soc.

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The ageing process is influenced by a variety of factors, including extrinsic, malleable lifestyle variables. The present paper deals with the epidemiological evidence for the role of dietary patterns and key nutritional concerns in relation to survival and ageing-related disorders that present themselves in later life. Healthful dietary patterns appear to be most relevant in old age. Specific nutritional concerns are related to vitamin D, vitamin B 12 and protein malnutrition. An important challenge to further expand the knowledge base is currently addressed by the NuAge project, acknowledging the complexity of the ageing process and integrating different dimensions of research into human healthy ageing. In the meantime, reversing poor adherence to existing guidelines for a healthy diet remains a first challenge in public health nutritional practices.Nutrition: Aged: Health: Survival Ageing and nutritionMany industrialised countries now have ageing populations. In EU-27, the proportion of Europeans over the age of 65 is projected to increase from 17·4 % (2011) to approximately 30 % by 2060 (1) . Even though most people reach old age in reasonable health, they are facing potential consequences of the ageing process. Ageing occurs through the lifelong accumulation of subtle faults in cells and tissues resulting in progressive loss of function, frailty and disease (2) . Common features such as a mild chronic pro-inflammatory status, or inflammageing (3) , are implicated in several ageing-related pathologies such as osteoporosis, dementia and sarcopenia and may become major disabling conditions (4) . As yet, there is substantial mechanistic evidence that it is possible to impact on the interplay between intrinsic factors and nutrition (5) . Moreover, in the past decades many epidemiological studies have uncovered a significant role of diet quality in the prevention of chronic disease and mortality later in life, whereby nutrition intervention studies have demonstrated benefits for dietary patterns and specific nutrients. The present paper aims to address the epidemiological evidence for the role of dietary patterns and key nutritional concerns in relation to survival and ageing-related disorders that present themselves later in life. In the meantime Nu-Age, an European Commission-funded project, is holistically interrogating the link between diet and ageing in order to define new dietary strategies addressing the specific needs of older adults (6) . Dietary patterns and survivalThe dietary intake of foods and nutrients are related, and, as people do not eat single nutrients or foods, evaluating dietary patterns has attracted considerable interest in nutritional epidemiology. Assessing dietary quality by dietary patterns has the advantage of capturing the high inter-correlation of nutrients within a diet, as well as integrating complex interactive effects of many dietary exposures (7) . This follows from several systematic reviews of prospective studies relating adherence to a healthful diet to survival or increased...

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Section: Dietary Patterns and Survivalmentioning

confidence: 79%

Nutritional issues for older adults: addressing degenerative ageing with long-term studies

Groot

2016

Proc. Nutr. Soc.

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“…Consumers fail to meet recommended intakes for nutrients and food groups (158,159) . Unhealthy diet patterns with excess energy intake, meat, salt, sugar, saturated fat and nutrient-poor foods are common and contribute to obesity and chronic disease (119,(160)(161)(162)(163)(164) .…”

Section: Resultsmentioning

confidence: 99%

Food processing: criteria for dietary guidance and public health?

Jones

2018

Proc. Nutr. Soc.

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The NOVA food categorisation recommends ‘avoiding processed foods (PF), especially ultra-processed foods (UPF)’ and selecting minimally PF to address obesity and chronic disease. However, NOVA categories are drawn using non-traditional views of food processing with additional criteria including a number of ingredients, added sugars, and additives. Comparison of NOVA's definition and categorisation of PF with codified and published ones shows limited congruence with respect to either definition or food placement into categories. While NOVA studies associate PF with decreased nutrient density, other classifications find nutrient-dense foods at all levels of processing. Analyses of food intake data using NOVA show UPF provide much added sugars. Since added sugars are one criterion for designation as UPF, such a proof demonstrates a tautology. Avoidance of foods deemed as UPF, such as wholegrain/enriched bread and cereals or flavoured milk, may not address obesity but could decrease intakes of folate, calcium and dietary fibre. Consumer understanding and implementation of NOVA have not been tested. Neither have outcomes been compared with vetted patterns, such as Dietary Approaches to Stop Hypertension, which base food selection on food groups and nutrient contribution. NOVA fails to demonstrate the criteria required for dietary guidance: understandability, affordability, workability and practicality. Consumers’ confusion about definitions and food categorisations, inadequate cooking and meal planning skills and scarcity of resources (time, money), may impede adoption and success of NOVA. Research documenting that NOVA can be implemented by consumers and has nutrition and health outcomes equal to vetted patterns is needed.

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“…Therefore, in our study we also used the HDI score which has been used in epidemiological studies for the comprehensive evaluation of diet and its relation to health (Table 1). Of note, in the EPIC-NL cohort that included more than 33,000 subjects aged 20-70 years, higher HDI score values were associated with longer living in good health [18]. In another study that analysed data from prospective follow-up of 11 cohorts with nearly 400,000 respondents, overall diet quality was evaluated using a score of up to 70 points.…”

Section: Discussionmentioning

confidence: 99%

Are dietary habits of the Polish population consistent with the recommendations for prevention of cardiovascular disease? — WOBASZ II project

et al. 2016

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A b s t r a c tBackground: Diet is a modifiable risk factor for cardiovascular disease (CVD). Aim:To assess diet quality in the adult Polish population, taking into consideration consumption of various nutrients as well as the total diet quality. Methods:Within the frame of the National Multicentre Health Survey (WOBASZ II), a random sample of the whole Polish population aged 20 years and above was screened during the years 2013-2014. Dietary habits were assessed in 5690 subjects (2554 men and 3136 women). Nutrient intakes were compared to the Dietary Reference Intakes. Total diet quality was measured using the Healthy Diet Indicator (HDI) score, based on the World Health Organisation recommendations for CVD prevention, that includes 7 nutrients (saturated and polyunsaturated fatty acids, cholesterol, protein, dietary fibre, fruits and vegetables, free sugars) and ranges from 0 (the least healthy diet) to 7 (the healthiest diet). Results:The studied group was characterised by a high prevalence of overweight and obesity (69% in men vs. 59% in women), hypercholesterolaemia (56% vs. 55%, respectively), hypertension (50% vs. 42%), and diabetes (12% vs. 10%). At the same time, a significant percentage of Poles had improper dietary habits. A low fat and low cholesterol diet was reported by only 8% and a low calorie diet by 1% of the respondents. Adding salt to already seasoned dishes was reported by 27% of men and 18% of women, and 56% and 30% of them, respectively, consumed meat products with visible fat. The diet of most adult Polish citizens was found to be not balanced. Vitamins A, C, E, B1, B2, B6, and B12, protein, dietary cholesterol and fruits/vegetables were consumed in recommended doses only by 44-80% of the respondents. The recommended intake of fat, saturated and polyunsaturated fatty acids, which significantly affect lipid levels, was found in 18-37% of the respondents. Dietary intakes of folate and minerals important for the prevention of hypertension were insufficient. The desired level of folate intake was found only in 13-26% of the respondents, and that of magnesium, calcium and potassium in 5-36% of them. The average HDI value was about 3.2 (out of the maximum of 7). A healthy diet (5-7 points) was noted in 15% of adult Poles. Most subjects (60%) were characterised by a low quality diet (0-3 points). Nevertheless, about 55% of respondents believed that their diet was appropriate. Conclusions:The quality of dietary habits of the majority of the adult Polish population falls far short of the recommendations relevant for CVD prevention.

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Dietary patterns in relation to quality-adjusted life years in the EPIC-NL cohort

Cited by 25 publications

References 31 publications

Nutritional issues for older adults: addressing degenerative ageing with long-term studies

Nutritional issues for older adults: addressing degenerative ageing with long-term studies

Food processing: criteria for dietary guidance and public health?

Are dietary habits of the Polish population consistent with the recommendations for prevention of cardiovascular disease? — WOBASZ II project

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