Oral condition of institutionalized older people: influence on anthropometric indicators, food and nutrient intake

Galesi-Pacheco, Lilian Fernanda; Leandro‐Merhi, Vânia Aparecida; Azzolin, Gabriela Marchiori Carmo; Oliveira, Maria Rita Marques de

doi:10.4067/s0717-75182021000100009

Cited by 1 publication

(1 citation statement)

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“…Significant differences were also found in the age variable, where a higher consumption of fibre from fruit and vegetables was observed in older people and in women. With regard to the elderly and fibre consump-tion, our results and the scientific evidence indicate that consumption is below what is recommended by international organisations [62][63][64]; therefore, we should encourage the increased consumption of vegetable foods, fruit, and cereals that are rich in dietary fibre, as it has been shown that a good intake of this nutrient in the elderly can have positive effects on improving cognitive function, preventing depression [65,66], enhancing effects on muscle quality and function, and improving and maintaining occlusal strength [67]. All of the above can be associated with fibre's physicochemical and functional characteristics, especially those related to maintaining the balance of the intestinal microbiota [68], preventing a reduction in biodiversity and the overexpression of pathobionts.…”

Section: Discussionmentioning

confidence: 65%

Dietary Fibre Intake in Chile: 13 Years after the Last National Report

Guzmán-Pincheira,

Espinoza,

Durán-Agüero

et al. 2023

Nutrients

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Background: The objective is to provide updated data on the intake of total dietary fibre in the population residing in Chile and to identify food sources that contribute most to its intake, as well as its association with different sociodemographic and nutritional status-related determinants. Methods: In this descriptive cross-sectional study, a nationwide survey was applied to determine fibre intake using an instrument that has been previously validated in the resident population of Chile. Results: The sample consisted of a total of 1761 participants. Dietary fibre intake was 12.8 ± 7.1 g/day for the total population, and 90% of participants did not meet the recommendation, with no differences in consumption by sex, geographical area, and the urban/rural population. A lower consumption was found among participants with overweight and obesity. According to food groups, bread was the major contributor to fibre intake, providing 4.39 ± 3.05 g/day, followed by cereals (2.26 ± 2.80 g/day) and vegetables (1.85 ± 1.59 g/day). Conclusions: 90% of the population consume less fibre than recommended, and bread is the main food source; these data are critical for the development of strategies that are aimed at changing habits in order to improve diet quality.

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