Changes in dietary intake during a 6-year follow-up of an older population

Abstract

Objective: To examine prospective changes in food habits and nutrient intakes in a representative New Zealand sample of community dwelling adults aged 70 y and over. Design: Longitudinal study with food intake data collected in 1988a89 and again in 1995a96. In an attempt to distinguish age, time and cohort effects, data were analysed longitudinally, cross-sectionally and timesequentially. Subjects: The sample for study consisted of all non-institutionalised people aged 70 years and over registered with the Mosgiel Health Centre in 1988. In 1988a89, 678 adults completed a dietary survey (85% of those eligible) and 248 adults participated again in 1995a96 (66% of those eligible). Results: Energy intakes declined longitudinally in men only; however, this decline appeared not to be an aging effect as energy intake was not found to decrease with age cross-sectionally. Percentage of energy from protein increased by 0.7% in women (95% con®dence interval 0.2 ± 1.2) in both the longitudinal and time-sequential analysis, suggesting a time effect. The percentage of energy from saturated fat decreased 0.7% (95% con®dence interval 7 1.4 to 7 0.1) and percentage of energy from polyunsaturated fat increased 0.4% (95% con®dence interval 0.0 ± 0.7) in women, and appears to be a time effect. However, the increase in saturated fat and decrease in polyunsaturated fat with advancing age seen cross-sectionally suggests a cohort effect also occurring. In 1995a96, more people were using margarine as a spread and vegetable oils to cook meat. Milk and milk product consumption increased (not signi®cantly), and meat intake decreased signi®cantly by 5 and 4 servings per month in men and women, respectively. There was an increase in the proportion of people who ate breakfast cereal at least once a week, and more women ate brown or wholemeal bread in 1995a96. Conclusion: Over the 6 y follow-up period studied, there was no indication of an age effect on nutrient intakes in adults aged 70 y and older; however, the changes occurring over time demonstrate that older adults, particularly women, are making changes towards healthier food choices. Sponsorship: Health Research Council of New Zealand and the University of Otago Medical School.

Age, marital status and changes in dietary habits in later life: a 21-year follow-up among Finnish women

“…To date, there are only a few reports from observational follow-up studies that are greater than 5 years in duration and focus on changes in dietary habits among older people not living in institutions. These indicate that women and men in later life are capable of making changes towards healthier food choices (13)(14)(15)(16) . Looking more carefully at the 'older' age group, it has been suggested that the older-old (aged 75-79 years) may in fact make fewer changes or change more slowly than the younger-old (aged 70-74 years) (4) .…”

“…It was our aim to investigate whether such negative effects of being single or widowed can be seen in a longitudinal study of older women. Overall, it has been suggested that among the older population, women in particular make changes toward healthier options (15) ; it is also women who are most likely to outlive their partners, and thus are worthy of further longitudinal study into the effects of longevity and marital status. As the longitudinal effects of loss of a partner on dietary habits may differ with age, the present study investigated a narrower range than the 10 years most commonly used in large-scale surveys in order to increase understanding in this area.…”

The Effect of Consumption Frequency of Foods Containing Iron, Folate, B12 Vitamins on the Anemia in the Elderly

“…Nevertheless, it did not have a significant relationship with serum B 12 levels (p>0.05). In a study conducted by Parnell et al 25 , 20.0% of the elderly were found to consume processed meat 3 times a week or more. In this study 83.1% of the elderly were determined not to consume processed meat products at all, and that 7.8% consumed these products 1-2 times a week.…”

“…Tooth loss and weakening sense of smell and taste occurs especially when red meat consumption gets less 27 . According to NZANS data, 61.0% of the elderly were determined to consume red meat 3 times a week or more, whereas 18.0% of those aged between 65 and 74 were found to consume chicken meat 3 times a week or more 25 . In a 9-year followup study by Letois et al 28 in France carried out to investigate the relationship between nutrition and mortality in 8937 older people, it was found that 24.0% of the elderly consumed meat once a day or more.…”

“…The types of food also vary along with aging. According to the New Zealand Adult Nutrition Survey (NZANS) data, great majority of older people (76.0%) were determined to prefer consuming whole wheat bread 25 . According to TBSA-2010 data 24 , while the rate of the elderly consuming whole wheat bread every day or 5-6 times a week was 17.0%, the rate of older people consuming white bread every day or 5-6 times a week was 87.0%.…”