Norton Victoria, Kaimila Yankho, Lovegrove Julie A, Lignou Stella
Sensory Science Centre, Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, ReadingRG6 6DZ, UK.
Hugh Sinclair Unit of Human Nutrition, Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, ReadingRG6 6DZ, UK.
Br J Nutr. 2024 Sep 16;132(4):1-8. doi: 10.1017/S0007114524001557.
The UK population is living longer; therefore, promoting healthy ageing via positive nutrition could have widespread public health implications. Moreover, dietary fibre intake is associated with health benefits; however, intake is below UK recommendations (30 g/d). Utilising national dietary survey data can provide up-to-date information on a large representative cohort of UK older adults, so that tailored solutions can be developed in the future. This study used cross-sectional data from the National Diet and Nutrition Survey (years 2008-2009 to 2018-2019) for older adults' ( 1863; 65-96 years) dietary fibre intake (three-to-four-day food diaries), top ten dietary fibre-rich foods, associated factors (demographics, dietary/lifestyle habits) and various health outcomes (anthropometric, blood and urine). Mean dietary fibre intake was 18·3 g/d (range: 2·9-55·1 g/d); therefore, below the UK dietary recommendations, with compliance at 5·7 %. In addition, there were five significant associations ( < 0·05) related to lower dietary fibre intake such as increasing age group, without own natural teeth, impaired chewing ability, lower education leaving age and poor general health. Older adults' key foods containing dietary fibre were mainly based on convenience such as baked beans, bread and potatoes. Positively, higher dietary fibre consumption was significantly associated ( = 0·007) with reduced diastolic blood pressure. In summary, the benefits of dietary fibre consumption were identified in terms of health outcomes and oral health were key modulators of intake. Future work should focus on a life course approach and the role of food reformulation to help increase dietary fibre intake.
英国人口寿命在延长；因此，通过积极的营养促进健康老龄化可能会对公众健康产生广泛影响。此外，膳食纤维摄入量与健康益处相关；然而，摄入量低于英国的建议水平（30克/天）。利用全国饮食调查数据可以提供有关英国大量具有代表性的老年人群体的最新信息，以便未来能够制定出量身定制的解决方案。本研究使用了国家饮食与营养调查（2008 - 2009年至2018 - 2019年）的横断面数据，涉及老年人（1863名；65 - 96岁）的膳食纤维摄入量（三到四天的食物日记）、十大富含膳食纤维的食物、相关因素（人口统计学、饮食/生活方式习惯）以及各种健康结果（人体测量、血液和尿液指标）。膳食纤维的平均摄入量为18.3克/天（范围：2.9 - 55.1克/天）；因此，低于英国的饮食建议，达标率为5.7%。此外，有五个显著关联（<0.05）与较低的膳食纤维摄入量有关，例如年龄增长、没有自己的天然牙齿、咀嚼能力受损、较低的离校年龄和较差的总体健康状况。老年人含膳食纤维的主要关键食物主要基于方便食品，如烘豆、面包和土豆。积极的一面是，较高的膳食纤维摄入量与舒张压降低显著相关（P = 0.007）。总之，从健康结果方面确定了膳食纤维摄入的益处，并且口腔健康是摄入量的关键调节因素。未来的工作应侧重于采用生命历程方法以及食品配方调整的作用，以帮助增加膳食纤维摄入量。
