The role of nutrition in people aged 65 years and older: Scientific evidence and dietary guidelines

Abstract

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.