Aging, food patterns and disability.

Abstract

To lay the groundwork for devising, improving and implementing strategies to prevent or delay the onset of disability in the elderly, a systematic literature review was conducted of longitudinal studies published between 1985 and 2001 that reported statistical significant associations between individual baseline nutritional risk factors and subsequent functional status in community-living older persons. The review revealed that nutrition has been neglected in past research. Not more than three studies fulfilled the methodological criteria (e.g. control for baseline functional status, control for confounding or attrition rate). The association between increased and decreased body mass index and functional decline was high. This and other available information regarding the importance of nutrition for the disablement process underline how important adequate intakes of energy and nutrients today are for the ability to manage activities of daily living tomorrow. Vulnerable groups of elderly people can be identified by questions on number of meals a day, food group intake and assessment of weight change. Policy makers and health care professionals should put a joined effort in optimising the food intake of these vulnerable elderly people. On one hand by stimulating physical activity to animate food intake and on the other hand by facilitating the availability of attractive nutritious foods.