Association Among Dietary Pattern Results with Nutritional Assessment, Nutritional Status, and Oral Function of Super-Elderly Individuals Living at Home

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  • AKIYAMA Rika
    Division of Community Oral Health Development, Kyushu Dental University
  • HAMASAKI Tomoko
    Department of Nutrition Faculty of Home Economics, Kyushu Women’s University
  • IWASAKI Masanori
    Tokyo Metropolitan Institute of Gerontology
  • KAKUTA Satoko
    Division of Community Oral Health Development, Kyushu Dental University
  • KATAOKA Shota
    Division of Community Oral Health Development, Kyushu Dental University
  • SHIGEYAMA Hiroyo
    Division of Community Oral Health Development, Kyushu Dental University
  • NOUNO Kaname
    Division of Preventive Dentistry, Department of Oral Health Science, Niigata University Graduate School of Medical and Dental Sciences
  • YOSHIHARA Akihiro
    Division of Oral Science for Health Promotion, Department of Oral Health and Welfare, Niigata University Graduate School of Medical and Dental Sciences
  • OGAWA Hiroshi
    Division of Preventive Dentistry, Department of Oral Health Science, Niigata University Graduate School of Medical and Dental Sciences
  • ANSAI Toshihiro
    Division of Community Oral Health Development, Kyushu Dental University
  • MIYAZAKI Hideo
    Meirin College

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Other Title
  • 地域在宅超高齢者の食事パターンと栄養素摂取量，栄養状態および嚥下状態との関連
  • チイキ ザイタク チョウコウレイシャ ノ ショクジ パターン ト エイヨウソ セッシュリョウ,エイヨウ ジョウタイ オヨビ エンカ ジョウタイ ト ノ カンレン

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Abstract

<p>  In Japan, the number of super-elderly individuals is increasing every year. In this study, we investigated the association among dietary patterns, the nutritional status, and oral function, of super-elderly individuals living at home. The findings of this study will be useful in guiding the dietary habits and increasing the life expectancy of such individuals. Our study included 86 super-elderly individuals (aged 91 years) living at home. We used the brief-type self-administered diet history questionnaire, Mini Nutritional Assessment-Short Form (MNA-SF), and Eating Assessment Tool (EAT-10). Participants’ dietary patterns were determined from food group intake using principal component analysis, and the associations between dietary patterns and nutritional intake were confirmed using the analysis of variance test. Furthermore, we investigated the association between dietary patterns and food-related factors or MNA-SF or EAT-10. We identified four dietary patterns in this study. Comparison of the tertiles of each principal component score and nutritional intakes showed significant correlations between a “side dish” characterized by a high intake of meat, seaweeds, and vegetables, and a low intake of rice and bread. Notably, we found that a higher “side dish” score corresponded to a higher intake of nutrients, such as protein and vitamin D, and was strongly associated with a better nutritional status. Additionally, the rate of those at risk of dysphagia was significantly higher in the group judged to be malnourished or at risk of malnutrition, based on MNA-SF, than in the well-nourished group. Furthermore, it was suggested that the “side dish” pattern was related to the living style and number of people eating together.</p>

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