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...

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Detalles Bibliográficos
Autores: Carrillo, Elizabeth, Chaya, C., Viadel, Andrés, Laguna Cruañes, Laura, Tárrega, Amparo
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
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spelling Early changes in elderly food habits related to reduced protein intakeCarrillo, ElizabethChaya, C.Viadel, AndrésLaguna Cruañes, LauraTárrega, AmparoElderlyFoodHabitsProtein intakehttp://metadata.un.org/sdg/3Ensure healthy lives and promote well-being for all at all agesAge-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.This paper is part of the project PID2019 107723RB-C21 funded by MCIN/AEI/10.13039/501100011033. RYC2019-027350-I contract funded by MCIN/AEI/10.13039/501100011033, and by “NextGenerationEU”/PRTR; and PTA2018-015337-I contract funded by MCIN/AEI/10.13039/501100011033 and by “FSE invests in your future” are acknowledged. Thanks to Spanish government MCIN/AEI to the Center of Excellence Accreditation Severo Ochoa (CEX2021-001189-S/MCIN/AEI/10.13039/501100011033)With funding from the Spanish government through the ‘Severo Ochoa Centre of Excellence’ accreditation (CEX2021-001189-S).Peer reviewedElsevierMinisterio de Ciencia e Innovación (España)European Commission0000-0003-3338-2204Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202320232023info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Publisher's versioninfo:eu-repo/semantics/publishedVersionhttp://hdl.handle.net/10261/308208https://api.elsevier.com/content/abstract/scopus_id/85151724915reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE##PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-107723RB-C21info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2020-2023/CEX2021-001189-SFood Quality and Preferencehttps://doi.org/10.1016/j.foodqual.2023.104862Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3082082026-05-22T06:33:51Z
dc.title.none.fl_str_mv Early changes in elderly food habits related to reduced protein intake
title Early changes in elderly food habits related to reduced protein intake
spellingShingle Early changes in elderly food habits related to reduced protein intake
Carrillo, Elizabeth
Elderly
Food
Habits
Protein intake
http://metadata.un.org/sdg/3
Ensure healthy lives and promote well-being for all at all ages
title_short Early changes in elderly food habits related to reduced protein intake
title_full Early changes in elderly food habits related to reduced protein intake
title_fullStr Early changes in elderly food habits related to reduced protein intake
title_full_unstemmed Early changes in elderly food habits related to reduced protein intake
title_sort Early changes in elderly food habits related to reduced protein intake
dc.creator.none.fl_str_mv Carrillo, Elizabeth
Chaya, C.
Viadel, Andrés
Laguna Cruañes, Laura
Tárrega, Amparo
author Carrillo, Elizabeth
author_facet Carrillo, Elizabeth
Chaya, C.
Viadel, Andrés
Laguna Cruañes, Laura
Tárrega, Amparo
author_role author
author2 Chaya, C.
Viadel, Andrés
Laguna Cruañes, Laura
Tárrega, Amparo
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Ministerio de Ciencia e Innovación (España)
European Commission
0000-0003-3338-2204
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Elderly
Food
Habits
Protein intake
http://metadata.un.org/sdg/3
Ensure healthy lives and promote well-being for all at all ages
topic Elderly
Food
Habits
Protein intake
http://metadata.un.org/sdg/3
Ensure healthy lives and promote well-being for all at all ages
description 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.
publishDate 2023
dc.date.none.fl_str_mv 2023
2023
2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Publisher's version
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/308208
https://api.elsevier.com/content/abstract/scopus_id/85151724915
url http://hdl.handle.net/10261/308208
https://api.elsevier.com/content/abstract/scopus_id/85151724915
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
#PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-107723RB-C21
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2020-2023/CEX2021-001189-S
Food Quality and Preference
https://doi.org/10.1016/j.foodqual.2023.104862
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
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