Early changes in elderly food habits related to reduced protein intake
Age-related loss of muscle mass and function is a leading cause of frailty in elderly people. Changes in adult lifestyle (diet and physical activity) are highlighted as some causes and modifiable factors that can be challenged. The objective of this work was to analyze the changes in food-related ha...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2023 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/308208 |
| Acceso en línea: | http://hdl.handle.net/10261/308208 https://api.elsevier.com/content/abstract/scopus_id/85151724915 |
| Access Level: | acceso abierto |
| Palabra clave: | Elderly Food Habits Protein intake http://metadata.un.org/sdg/3 Ensure healthy lives and promote well-being for all at all ages |
| Sumario: | Age-related loss of muscle mass and function is a leading cause of frailty in elderly people. Changes in adult lifestyle (diet and physical activity) are highlighted as some causes and modifiable factors that can be challenged. The objective of this work was to analyze the changes in food-related habits that occur during the early stages of aging, focusing on those related to protein intake, and the reasons behind these changes. The study was carried out in Spain. Four discussion groups were held with 60–75 years old participants, to generate the list of changes in food-related habits and products consumed. These changes among the young elderly population were quantified through a questionnaire completed by 346 participants (65–75 years old, 50 % women). Factor analysis revealed seven dimensions of change in food habits: 1) eating healthier, 2) more time cooking and eating lunch at home, 3) buying/eating gourmet or indulgent products, 4) reducing the amount of food and having light meals, 5) shopping online, 6) shopping more frequently and in small stores, and 7) quick/easy to prepare dinners. Concerning changes in products consumed, three groups were observed: 1) group with no changes (23 %), 2) reduced certain protein foods (mainly meat and sausages) (37 %), and 3) also reduced the meat, sausages, and dairy desserts but increased others (fish, chicken, dairy products, and pulses) (40 %). The search for health was the main reason for avoiding certain foods, reducing the amount and portions, and for reducing the consumption of protein food products. |
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