Identifying Barriers of Arthritis-Related Disability on Food Behaviors to Guide Nutrition Interventions

Bennett, Roxanne; Demmers, Thea A.; Plourde, Hugues; Arrey, Kim; Armour, Beth; Ferland, Guylaine; Kakinami, Lisa

doi:10.1016/j.jneb.2019.06.030

Cited by 4 publications

(6 citation statements)

References 38 publications

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“…Arthritis has previously been linked to nutritional problems, such as poor diet quality, malnutrition, and food insecurity 19 , 23 . This increased risk of nutritional problems may stem from the complex interplay between physiological/physical, psychological, and social factors associated with arthritis 5 . For example, systemic inflammation resulting from inflammatory arthritis (which includes diseases such as RA) has been shown to trigger muscle loss and has been associated with greater pain and fatigue, thus potentially triggering physical and psychological barriers to adopting a healthy diet 5 , 42 .…”

Section: Discussionmentioning

confidence: 99%

“…This increased risk of nutritional problems may stem from the complex interplay between physiological/physical, psychological, and social factors associated with arthritis 5 . For example, systemic inflammation resulting from inflammatory arthritis (which includes diseases such as RA) has been shown to trigger muscle loss and has been associated with greater pain and fatigue, thus potentially triggering physical and psychological barriers to adopting a healthy diet 5 , 42 . Osteoarthritis, traditionally perceived as a “wear and tear” condition, can cause significant pain with certain tasks and a loss of dexterity, with increasing evidence also pointing to the presence of a chronic low-grade inflammation 43 – 45 .…”

Section: Discussionmentioning

confidence: 99%

“…The relationship between nutritional status and arthritis is complex and may vary based on the type and severity of arthritis, as well as the affected joints 4 – 6 . For example, joint pain may impact dexterity or the ability to stand to prepare food, while the fatigue present in certain forms of arthritis may decrease the energy to cook or to eat 5 – 7 . Because malnutrition has been linked to increased morbidity and mortality in this age group, the early detection of vulnerable individuals may allow for timely interventions and improved outcomes 2 , 3 , 8 – 10 .…”

Section: Introductionmentioning

confidence: 99%

“…These results are complemented by a 2016 study, which found an association between chronic musculoskeletal pain and nutritional risk in seniors 25 . While pain caused by arthritis is hypothesized to play an important role in arthritis-related functional impairment, its association with nutritional risk remains understudied 5 , 26 , 27 .…”

Section: Introductionmentioning

confidence: 99%

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Arthritis is associated with high nutritional risk among older Canadian adults from the Canadian Longitudinal Study on Aging

Bennett,

Demmers,

Plourde

et al. 2024

Sci Rep

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This study assessed the association between arthritis, functional impairment, and nutritional risk (NR). Cross-sectional data were from the Canadian Longitudinal Study on Aging, a nationally representative sample of 45–85-year-old community-dwelling Canadians (n = 41,153). The abbreviated Seniors in the Community: Risk Evaluating for Eating and Nutrition II (SCREEN II-AB) Questionnaire determined NR scores (continuous), and high NR (score < 38); the Older American Resources and Services scale measured functional impairment. NR scores and status (low/high) were modelled using multiple linear and logistic regressions, respectively. Analyses adjusted for demographic characteristics, functional impairment, and health (body mass index, self-rated general and mental health). Additional analyses stratified the models by functional impairment. People with arthritis had poorer NR scores (B: − 0.35, CI − 0.48, − 0.22; p < 0.05) and increased risks of high NR (OR 1.11, 95% CI 1.06, 1.17). Among those with functional impairment, the likelihood of high NR was 31% higher in people with arthritis compared to those without arthritis (95% CI 1.12, 1.53). Among those with no functional impairment, the likelihood of high NR was 10% higher in people with arthritis compared to those without (95% CI 1.04, 1.16). These relationships differed based on the type of arthritis. Arthritis is associated with high NR in community-dwelling older adults, both with and without functional impairment. Findings highlight the need for further research on these relationships to inform interventions and improve clinical practices.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Arthritis is associated with high nutritional risk among older Canadian adults from the Canadian Longitudinal Study on Aging

Bennett,

Demmers,

Plourde

et al. 2024

Sci Rep

Self Cite

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“…5 Previous studies have highlighted a number of barriers to healthier food preparation and consumption among people that use food pantries: high costs associated with healthier foods, lack of kitchen space and tools for food preparation, chronic health conditions or disabilities that make food preparation physically challenging, and lack of time. [8][9][10] Taken together, these ndings suggest additional nutrition intervention strategies are needed to effectively increase food security, improve dietary quality, and ultimately reduce diet-related disease among pantry clients.…”

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confidence: 99%

A pilot randomized controlled trial comparing nutritious meal kits and no-prep meals to improve food security and diet quality among food pantry clients

Hollis-Hansen,

Haskins,

Turcios

et al. 2023

Preprint

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Background: Food pantry clients have high rates of food insecurity and greater risk for and prevalence of diet-related diseases. Many clients face time, resource, and physical constraints that limit their ability to prepare healthy meals using foods typically provided by pantries. We compared two novel approaches to alleviate those barriers and encourage healthier eating: meal kits, which bundle ingredients with a recipe on how to prepare a healthy meal, and nutritious no-prep meals, which can be eaten after thawing or microwaving. Methods: Participants were adult pantry clients from a large food pantry in the Southern sector of Dallas, Texas. We conducted a repeated measures between-subjects study with 70 clients randomized to receive 14-days of meal kits (n=35) or no-prep meals (n=35). Participants completed questionnaires at baseline and two-week follow-up on demographics, hedonic liking of study meals, perceived dietary quality, and food security. Two-way repeated measures analysis of variance was used to examine group and time effects, and group by time interactions. We also describe feasibility and satisfaction outcomes to inform future implementation. Results: Sixty-six participants completed the study (94%). Participants were predominantly Hispanic or Latino(a) (63%) and African American or Black (31%) women (90%). There was a significant interaction on hedonic liking of study meals (ηp²=0.16, F(1,64)=11.78, p<.001), such that participants that received meal kits had greater improvements in hedonic liking over time than participants in the no-prep group. We observed significant improvements in perceived dietary quality (ηp²=0.36, F(1,64)=36.38, p<.001) and food security (ηp²=0.36, F(1,64)=36.38, p<.001) across both groups over time, but no between group differences or significant interactions indicating one intervention was more effective than the other. Program satisfaction was high across both groups, but higher among the meal kit group (ηp²=0.09, F(1,64)=6.28, p=.015). Conclusions: Results suggest nutritious meal kits and no-prep meals may be desirable nutrition intervention strategies for pantry clients and have potential to increase food security and perceived dietary quality in the short-term. Our findings are limited by a small sample and short follow-up. Future studies should continue to test both interventions, and include longer follow-up, objective measures of dietary quality, and relevant clinical outcomes. Trial Registration: This trial was registered on 25/10/2022 on ClinicalTrials.gov, identifier: NCT05593510.

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Social determinants of health and their relation to suboptimal health status in the context of 3PM: a latent profile analysis

Tong,

Li,

Liu

et al. 2024

EPMA Journal

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Identifying Barriers of Arthritis-Related Disability on Food Behaviors to Guide Nutrition Interventions

Cited by 4 publications

References 38 publications

Arthritis is associated with high nutritional risk among older Canadian adults from the Canadian Longitudinal Study on Aging

Arthritis is associated with high nutritional risk among older Canadian adults from the Canadian Longitudinal Study on Aging

A pilot randomized controlled trial comparing nutritious meal kits and no-prep meals to improve food security and diet quality among food pantry clients

Social determinants of health and their relation to suboptimal health status in the context of 3PM: a latent profile analysis

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