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Changes in Dietary Intake and Adherence to the NU-AGE Diet Following a One-Year Dietary Intervention among European Older Adults—Results of the NU-AGE Randomized Trial

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  • Agnes A. M. Berendsen
  • Ondine van de Rest
  • Edith J. M. Feskens
  • Aurelia Santoro
  • Rita Ostan
  • Barbara Pietruszka
  • Anna Brzozowska
  • Agnieszka Stelmaszczyk-Kusz
  • Amy Jennings
  • Rachel Gillings
  • Aedin Cassidy
  • Aurélie Caille
  • Elodie Caumon
  • Corinne Malpuech-Brugere
  • Claudio Franceschi
  • Lisette C. P. G. M. de Groot

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Abstract

Background: The Mediterranean Diet has been proposed as an effective strategy to reduce inflammaging, a chronic low grade inflammatory status, and thus, to slow down the aging process. We evaluated whether a Mediterranean-like dietary pattern specifically targeting dietary recommendations of people aged over 65 years (NU-AGE diet) could be effective to shift dietary intake of older adults towards a healthful diet. Methods: Adults aged 65–80 years across five EU-centers were randomly assigned to a NU-AGE diet group or control group. The diet group followed one year of NU-AGE dietary intervention specifying consumption of 15 food groups plus the use of a vitamin D supplement. Participants in the diet group received counselling and individually tailored dietary advice, food products and a vitamin D supplement. Dietary intake was assessed by means of seven-day food records at baseline and one-year follow-up. A continuous NU-AGE index (0–160 points) was developed to assess NU-AGE diet adherence. Results: In total 1296 participants were randomized and 1141 participants completed the intervention (571 intervention, 570 control). After one year, the diet group improved mean intake of 13 out of 16 NU-AGE dietary components (p < 0.05), with a significant increase in total NU-AGE index (difference in mean change = 21.3 ± 15.9 points, p < 0.01). Conclusions: The NU-AGE dietary intervention, based on dietary recommendations for older adults, consisting of individual dietary counselling, free healthy foods and a vitamin D supplement, may be a feasible strategy to improve dietary intake in an aging European population.

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Original languageEnglish
Article number1905
JournalNutrients
Volume10
Issue number12
DOIs
Publication statusPublished - 4 Dec 2018
Peer-reviewedYes

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