Higher Diet Quality Is Associated with Decreased Risk of All-Cause, Cardiovascular Disease, and Cancer Mortality among Older Adults

Reedy, Jill; Krebs‐Smith, Susan M.; Miller, Paige E.; Liese, Angela D.; Kahle, Lisa; Park, Yikyung; Subar, Amy F.

doi:10.3945/jn.113.189407

Cited by 533 publications

(504 citation statements)

References 40 publications

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“…A healthy diet is correlated with higher education and a healthier overall lifestyle (6) , and adherence to dietary guidelines has been associated with reduced all-cause mortality (7,8) . Thus, further efforts are required to foster healthy eating.…”

Section: Introductionmentioning

confidence: 99%

Consumers’ practical understanding of healthy food choices: a fake food experiment

et al. 2016

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Little is known about laypeople's practical understanding of a healthy diet, although this is important to successfully promote healthy eating. The present study is the first to experimentally examine how consumers define healthy and balanced food choices for an entire day compared with normal choices and compared with dietary guidelines. We used an extensive fake food buffet (FFB) with 179 foods commonly consumed in the Swiss diet. The FFB is a validated method to investigate food choice behaviour in a well-controlled laboratory setting. People from the general population in Switzerland (n 187; 51·9 % females), aged between 18 and 65 years, were randomly assigned to one of two conditions. In the control group, the participants were instructed to serve themselves foods they would eat on a normal day, whereas in the 'healthy' group they were instructed to choose foods representing a healthy diet. Participants chose significantly more healthy foods, with 4·5 g more dietary fibre, 2 % more protein and 2 % less SFA in the 'healthy' group compared with the control group. However, in both experimental conditions, participants served themselves foods containing twice as much sugar and salt than recommended by dietary guidelines. The results suggest that laypeople lack knowledge about the recommended portion sizes and the amounts of critical nutrients in processed food, which has important implications for communicating dietary guidelines. Furthermore, the energy of the food served was substantially correlated with the energy needs of the participants, demonstrating the potential of the fake food buffet method. For effective promotion of healthy eating among the general population, more insights about people's understanding of healthy food choices and how they translate their knowledge into practice are needed. Although consumers are surrounded by dietary information from various sources such as television, the Internet, food labels and health professionals, which sometimes provide conflicting messages, laypeople's perception about healthy eating seems to be strongly influenced by national dietary guidelines (1) . For instance, fruits and vegetables are perceived as healthy, whereas consumers usually associate foods containing high amounts of fat, sugar and salt with unhealthy eating (1) . Although consumers have some ideas about the healthiness of specific foods, they also have conceptions about production and preparation methods, as well as knowledge about the concepts of balance, variety and moderation, as suggested by dietary guidelines (1)(2)(3) .However, in Switzerland, adherence to dietary recommendations is low for most food categories and has not significantly improved over the past decade (4,5) . A healthy diet is correlated with higher education and a healthier overall lifestyle (6) , and adherence to dietary guidelines has been associated with reduced all-cause mortality (7,8) . Thus, further efforts are required to foster healthy eating. However, to set the right priorities among the large number of...

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Section: Introductionmentioning

confidence: 99%

Consumers’ practical understanding of healthy food choices: a fake food experiment

et al. 2016

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“…In rural SSA, the proportion of adult deaths due to non-communicable diseases has increased: from 16 % in 2003 to 24 % in 2007 in Tanzania (5) and from 35 % in 2003 to 45 % in 2010 in Kenya (6) . One of the potentially modifiable risk factors for noncommunicable diseases is diet, which is well documented to affect the risk for many cardiometabolic diseases and cancers (7)(8)(9)(10) . In SSA, although data remain sparse, it is clear that access to food is increasing but diet quality is worsening.…”

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confidence: 99%

Validity of an FFQ to measure nutrient and food intakes in Tanzania

Zack

Irema

Kazonda

et al. 2018

Public Health Nutr.

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Objective: FFQ are often used to estimate food and nutrient intakes to rank individuals by their level of intake. We evaluated the relative validity of a semiquantitative FFQ created for use in Tanzania by comparing it with two 24 h diet recalls. Design: We measured relative validity of the FFQ with deattenuated energyadjusted rank correlations for nutrients, deattenuated rank correlations for food groups, and performed a cross-classification analysis of energy-adjusted nutrient quartiles using percentage of agreement and Bland-Altman analysis. Setting: Interviews were conducted in 2014 in participants' homes in Ukonga, Dar es Salaam, Tanzania. Subjects: We surveyed 317 adults aged 40 years or older from the general public. Results: Deattenuated energy-adjusted rank correlation coefficients of nutrients ranged from −0·03 for riboflavin to 0·41 for percentage of energy from carbohydrates, with a median correlation of 0·21. Coefficients for food groups ranged from 0·00 for root vegetables to 0·51 for alcohol, with a median of 0·35. Relative to the average of the two 24 h diet recalls, the FFQ overestimated energy intake and intakes of all nutrients and food groups, other than tea, with ratios among nutrients ranging from 1·34 for SFA to 7·08 for vitamin A; and among food groups from 0·92 for tea to 9·00 for fruit. The percentage of participants classified into the same nutrient intake quartile ranged from 23 % for SFA to 32 % for both niacin and pantothenic acid, with a median of 28 %. Conclusions: The FFQ performed moderately well in urban Tanzanian adults.

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“…cluster analysis) have been linked to reduced risk of common age-related diseases (e.g. CVD, stoke and dementia) (46)(47)(48)(49) and mortality (50,51) . Compared with less healthy DP, healthy DP are characterised by higher intake of beneficial foods (e.g.…”

Section: Dietary Patterns and Health In The Very Oldmentioning

confidence: 99%

What do we know about the nutritional status of the very old? Insights from three cohorts of advanced age from the UK and New Zealand

et al. 2016

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Very old people (referred to as those aged 85 years and over) are the fastest growing age segment of many Western societies owing to the steady rise of life expectancy and decrease in later life mortality. In the UK, there are now more than 1·5 million very old people (2·5 % of total population) and the number is projected to rise to 3·3 million or 5 % over the next 20 years. Reduced mobility and independence, financial constraints, higher rates of hospitalisation, chronic diseases and disabilities, changes in body composition, taste perception, digestion and absorption of food all potentially influence either nutrient intake or needs at this stage of life. The nutritional needs of the very old have been identified as a research priority by the British Nutrition Foundation's Task Force report, Healthy Ageing: The Role of Nutrition and Lifestyle. However, very little is known about the dietary habits and nutritional status of the very old. The Newcastle 85+ study, a cohort of more than 1000 85-year olds from the North East of England and the Life and Living in Advanced Age study (New Zealand), a bicultural cohort study of advanced ageing of more than 900 participants from the Bay of Plenty and Rotorua regions of New Zealand are two unique cohort studies of ageing, which aim to assess the spectrum of health in the very old as well as examine the associations of health trajectories and outcomes with biological, clinical and social factors as each cohort ages. The nutrition domain included in both studies will help to fill the evidence gap by identifying eating patterns, and measures of nutritional status associated with better, or worse, health and wellbeing. This review will explore some of this ongoing work. The European Commission's 2015 ageing reports that the percentage of those aged ⩾80 years in the total population in Europe will increase from 5 % in 2013 to 12 % in 2060 (1) . Over the next 20 years, the population of England and Wales will increase by almost 10 %; in comparison, older people in the over 85 years age group will increase by around two-thirds (2) . In addition to the policy priority assigned to improving the healthcare of older

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Higher Diet Quality Is Associated with Decreased Risk of All-Cause, Cardiovascular Disease, and Cancer Mortality among Older Adults

Cited by 533 publications

References 40 publications

Consumers’ practical understanding of healthy food choices: a fake food experiment

Consumers’ practical understanding of healthy food choices: a fake food experiment

Validity of an FFQ to measure nutrient and food intakes in Tanzania

What do we know about the nutritional status of the very old? Insights from three cohorts of advanced age from the UK and New Zealand

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