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Dietetics, Nutrition and Biological Sciences

Permanent URI for this collectionhttps://eresearch.qmu.ac.uk/handle/20.500.12289/23

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    The role of nutrition in people aged 65 years and older: Scientific evidence and dietary guidelines
    (2015) Belogianni, Katerina; Kastorini, Christina-Maria; Zota, K.; Spyridis, I.; Papadimitriou, E.; Kosti, R.; Samara, A.; Alamanos, I.; Dedousis, G.; Karaitianos, I.; Linos, D.; Magklara-Katsilambrou, E.; Pantazopoulou-Foteinea, A.; Polychronopoulos, E.; Sourtzi, P.; Fouseki, E.; Psaltopoulou, T.; Benetou, V.; Riza, Elena; Linos, Athena
    AIM The development of food-based dietary guidelines for people 65 years and older is important for maintaining and promoting their health. Material-Method Diet-health relationship, the age-related physiological changes that affect diet and physical activity, energy and nutrient requirements and existing dietary guidelines from international organizations and countries for people 65 years and older were investigated. Dietary habits of the Greek elderly population were also studied. Results Based on the results of the study and considering the beneficial effects of the traditional Greek diet for health, the food availability and the dietary habits of the population, dietary guidelines were formulated as follows: 4 servings/day of vegetables, 3 servings/day of fruits, 3 servings/day of dairies, 5–7 servings/day of cereals, 3–5 servings/day of added fats and oils, 2–3 servings/week of meat, 2–3 servings/week of fish, up to 4 eggs/week and ≥3 servings/week of legumes. Adequate intake of fluids, maintenance of a healthy body weight and regular physical activity are also important. Results The impact of a healthy diet and regular physical activity on health and well-being of the older population is indisputable. Health professionals should encourage the adoption of healthy diet and regular physical activity in this population.
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    Red and processed meat intake associations with health and guidelines for adults in Greece
    (2015) Benetou, V.; Kastorini, Christina-Maria; Belogianni, Katerina; Zota, Dina; Papadimitriou, E.; Spiridis, I.; Kosti, R.; Panagiotakos, D.; Linos, Athena
    Introduction High intake of red and processed meat has been associated with detrimental effects on health. The level of scientific evidence supporting these associations needs to be investigated in order to formulate dietary guidelines for the general adult population. Material-Method The association between consumption of red and processed meat and incidence of coronary heart disease, stroke, type 2 diabetes mellitus and cancer was investigated and the evidence was graded. Quantitative and qualitative guidelines were subsequently developed after considering several other factors. Results There is general agreement that the highest intake of processed meat compared to the lowest is associated with increased risk of coronary heart disease, stroke, type 2 diabetes and colorectal cancer. High intake of red meat compared to lower intake is associated with increased risk of colorectal cancer (general agreement) and type 2 diabetes (majority of the evidence). The final recommendations were set to consume maximum one serving of red meat per week and to avoid processed meat. Conclusions The limitation of red meat consumption to one serving weekly and the avoidance of processed meat for adults living in Greece, is based on sound evidence, is consistent with the traditional Greek dietary pattern and should be encouraged by all health professionals.
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    Vegetable and fruit intake: Associations with health and guidelines for adults in Greece
    (2015) Benetou, V.; Belogianni, Katerina; Kastorini, Christina-Maria; Zota, Dina; Papadimitriou, E.; Spiridis, I.; Veloudaki, Afroditi; Panagiotakos, D.; Linos, Athena
    Introduction High vegetable and/or fruit intake has been associated with beneficial effects on health. Nevertheless, the level of scientific evidence supporting these associations needs to be investigated in order to formulate dietary guidelines for the general adult population. Material-Method The association between vegetable and fruit intake and incidence of coronary heart disease, stroke, type 2 diabetes and cancer was investigated and the level of evidence of these associations was graded. Quantitative and qualitative guidelines were subsequently developed taking into account several other factors. Results There is general agreement of evidence that the highest intake of vegetables and/or fruits compared to the lowest intake is associated with lower risk of coronary heart disease, stroke, type 2 diabetes, colorectal and oral cancer, while the majority of the evidence has shown that is also associated with lower risk of esophageal and stomach cancer. The final recommendations were set to 4 servings of vegetables and 3 servings of fruits daily. Conclusions The recommended daily consumption of 4 servings of vegetables and 3 servings of fruits for adults living in Greece is based on sound evidence, complies with their dietary habits and traditions, is practically feasible and should be encouraged by all health professionals.