Eating Habits in Older Adults: Compliance with the Recommended Daily Intakes and Its Relationship with Sociodemographic Characteristics, Clinical Conditions, and Lifestyles
Abstract:Background: Older people have different nutritional requirements from those of the general population; in particular, they need a lower energy intake, higher protein content to preserve muscle mass, and a greater supply of vitamins and minerals to maintain good bone health. The objective of this study is to evaluate the degree of compliance with nutritional recommendations, and its relationship with sociodemographic characteristics, clinical conditions, and lifestyles in older people residing in the Spanish Me… Show more
“…Older persons living in rural areas have additional obstacles toward healthful diet related to that environment, such as lower socioeconomic status and less accessible healthy food ( 24 ). Having a partner is predominantly positively associated with healthy eating behavior in the literature ( 6 , 37 ), while in this study the association is inconclusive. The inverse relation between the prevalence of inadequate nutrient intake and wealth status has already been noted ( 12 ).…”
Section: Discussioncontrasting
confidence: 80%
“…Physiological, psychosocial, and economic factors that appear with aging can be an obstacle to a healthy diet (5). Not only do dietary habits change over a lifetime but so do nutrition requirements, which mainly refer to a lower energy intake, higher protein content, and a higher intake of vitamins and minerals (6). Therefore, many countries developed food-based dietary guidelines aimed specifically at the elderly (7).…”
Objectives: Adults aged 65 years and older comprise one fifth of the Serbian population. Many of them have multiple, often diet-related comorbidities. We aimed to investigate their dietary habits by comparing them with younger adults' and to determine the relation of the differing ones to demographic, socioeconomic and health factors.Methods: We performed a secondary analysis of 2013 Serbian National Health Survey data on 14,082 adults. Binary logistic regression was used to determine dietary habits associated with older age (≥65 years) compared to younger age (18–64 years) and to assess their independent predictors in older adults.Results: Older adults more often reported everyday breakfast (OR = 2.085, 95%CI = 1.622–2.680) and brown/wholegrain bread consumption (OR = 1.681, 95% CI = 1.537–1.839), while using margarine (OR = 0.578, 95%CI = 0.397–0.839), discretionary salt (sometimes: OR = 0.648, 95%CI = 0.596–0.705, almost always: OR = 0.522, 95%CI = 0.445–0.614) and consuming fish (two or more times a week: OR = 0.465, 95%CI = 0.383–0.566) less frequently than younger adults. This was mainly positively related to urban environment, affluence, higher education and poor health.Conclusion: Using nationally representative data, we found that older adults reported healthier dietary habits compared to younger adults, which requires timely public health action.
“…Older persons living in rural areas have additional obstacles toward healthful diet related to that environment, such as lower socioeconomic status and less accessible healthy food ( 24 ). Having a partner is predominantly positively associated with healthy eating behavior in the literature ( 6 , 37 ), while in this study the association is inconclusive. The inverse relation between the prevalence of inadequate nutrient intake and wealth status has already been noted ( 12 ).…”
Section: Discussioncontrasting
confidence: 80%
“…Physiological, psychosocial, and economic factors that appear with aging can be an obstacle to a healthy diet (5). Not only do dietary habits change over a lifetime but so do nutrition requirements, which mainly refer to a lower energy intake, higher protein content, and a higher intake of vitamins and minerals (6). Therefore, many countries developed food-based dietary guidelines aimed specifically at the elderly (7).…”
Objectives: Adults aged 65 years and older comprise one fifth of the Serbian population. Many of them have multiple, often diet-related comorbidities. We aimed to investigate their dietary habits by comparing them with younger adults' and to determine the relation of the differing ones to demographic, socioeconomic and health factors.Methods: We performed a secondary analysis of 2013 Serbian National Health Survey data on 14,082 adults. Binary logistic regression was used to determine dietary habits associated with older age (≥65 years) compared to younger age (18–64 years) and to assess their independent predictors in older adults.Results: Older adults more often reported everyday breakfast (OR = 2.085, 95%CI = 1.622–2.680) and brown/wholegrain bread consumption (OR = 1.681, 95% CI = 1.537–1.839), while using margarine (OR = 0.578, 95%CI = 0.397–0.839), discretionary salt (sometimes: OR = 0.648, 95%CI = 0.596–0.705, almost always: OR = 0.522, 95%CI = 0.445–0.614) and consuming fish (two or more times a week: OR = 0.465, 95%CI = 0.383–0.566) less frequently than younger adults. This was mainly positively related to urban environment, affluence, higher education and poor health.Conclusion: Using nationally representative data, we found that older adults reported healthier dietary habits compared to younger adults, which requires timely public health action.
“…To improve the accuracy of participants’ estimation of food weight, we provided plastic food models and photos of standard food portion size to facilitate the assessment of food weight [ 30 ]. For seasonal foods (e.g., watermelon, grape, and cucumber), participants were asked to recall how often they ate these foods during the season, and then interviewers converted consumption frequency during the season to an average consumption frequency over a year [ 31 ]. For example, the participants ate watermelon for 3 months (June to August) in the past year, consuming 1000 g each time and 3 times a week on average, record “1000 g” in the column of average consumption per time and “36” in the column of “annual” eating times.…”
This study aims to evaluate the reproducibility and validity of a semi-quantitative food frequency questionnaire (SQFFQ) developed for vegetarians and omnivores in Harbin, China. Participants (36 vegetarians and 64 omnivores) administered SQFFQ at baseline (SQFFQ1) and six months later (SQFFQ2) to assess the reproducibility. The 24 h recalls (24 HRs) for three consecutive days were completed between the administrations of two SQFFQs to determine the validity. For reproducibility, Pearson correlation coefficients between SQFFQ1 and SQFFQ2 for vegetarians and omnivores were 0.45~0.88 and 0.44~0.84, respectively. For validity, unadjusted Pearson correlation coefficients were 0.46~0.83 with an average of 0.63 and 0.43~0.86 with an average of 0.61, respectively; energy-adjusted Pearson correlation coefficients were 0.43~0.82 with an average of 0.61 and 0.40~0.85 with an average of 0.59, respectively. Majority of the correlation coefficients for food groups and macronutrients decreased or remained unchanged after energy adjustment. Furthermore, all correlations were statistically significant (p < 0.05). Bland–Altman plots also showed reasonably acceptable agreement between the two methods. In conclusion, the SQFFQ developed in this study has reasonably acceptable reproducibility and validity.
“…Scientists thus hope that both dementia risk and progress are modifiable. [ 30 ]. Varied dietary patterns have been studied in association with their pro-healthy impact on cognitive functions, demonstrating that the benefit of nutritional factors may derive from synergistic interactions of distinct components contained in a specific food pattern [ 31 ].…”
Section: Antioxidant-rich Diet On Age-related Cognitive Impairmentmentioning
Cognitive function decline is strictly related to age, resulting in the loss of the ability to perform daily behaviors and is a fundamental clinical neurodegeneration symptom. It has been proven that an adequate diet, comprehensive nutrition, and a healthy lifestyle may significantly inhibit neurodegenerative processes, improving cognitive functions. Therefore, intensive research has been conducted on cognitive-enhancing treatment for many years, especially with substances of natural origin. There are several intervention programs aimed at improving cognitive functions in elderly adults. Cognitive functions depend on body weight, food consumed daily, the quality of the intestinal microflora, and the supplements used. The effectiveness in the prevention of dementia is particularly high before the onset of the first symptoms. The impact of diet and nutrition on age-associated cognitive decline is becoming a growing field as a vital factor that may be easily modified, and the effects may be observed on an ongoing basis. The paper presents a review of the latest preclinical and clinical studies on the influence of natural antioxidants on cognitive functions, with particular emphasis on neurodegenerative diseases. Nevertheless, despite the promising research results in animal models, the clinical application of natural compounds will only be possible after solving a few challenges.
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