P721 - THE DIET OF POLISH SENIORS – PRELIMINARY RESULTS OF A LARGE, REPRESENTATIVE COHORT STUDY

P721

THE DIET OF POLISH SENIORS – PRELIMINARY RESULTS OF A LARGE, REPRESENTATIVE COHORT STUDY

J. A. Dardzinska¹, H. Kujawska- Danecka², E. Wernio¹, S. Małgorzewicz^1,*, M. Mosakowska³

¹Department of Clinical Nutrition, ²Department of Rheumatology, Clinical Immunology, Geriatrics and Internal Medicine, Medical University of Gdansk, Gdańsk, ³International Institute of Molecular and Cell Biology, Warsaw, Poland

Rationale: To date, there have been no comprehensive studies assessing the dietary habits of older adults in Poland.

Methods: The nationwide PolSenior2 study  included 5987 participants aged 60 years and older, recruited as a representative sample of the community-dwelling Polish population. A 42-item food frequency questionnaire was used. The frequency of consumption of each food item (measured in times a day) was presented as mean with a 95% confidence interval.

Results: Polish seniors most frequently (at least once a day) consumed refined bread, butter, apples, and certain vegetables. Several times a week they consumed milk, yogurt, kefir; sugar and candies; potatoes; cheeses; meat and cold cuts; beets and carrots; raw vegetables; eggs; whole grain bread; and fermented foods such as sauerkraut and pickled cucumbers. Fish, legumes, nuts, and seeds were eaten only once a week or less frequently. Compared to men, women consumed significantly more often vegetables [daily frequency: 2.4 (2.3–2.4) vs. 2.1 (2.0–2.2), p = 0.003], fruits [1.5 (1.4–1.5) vs. 1.2 (1.2–1.3), p < 0.001], dairy products [1.4 (1.4–1.5) vs. 1.2 (1.2–1.3), p < 0.001], and whole grain bread [1.1 (1.0–1.2) vs. 0.9 (0.8–1.0), p < 0.001]. In contrast, men reported higher consumption of meat [1.6 (1.5–1.7) vs. 1.3 (1.2–1.3), p < 0.001]. Only 20% (95% CI: 18.2–21.8) of respondents reported consuming more plant-based fats than animal fats. Fruit and vegetable intake was lower among the oldest participants, those with lower education, and individuals in poorer financial situations. Conversely, older adults, those with lower educational attainment, and residents of smaller towns or rural areas were more likely to consume unhealthy sweets.

Conclusion: A better understanding of dietary habits in the older population can support the development of effective, targeted nutritional education programs for seniors.

Disclosure of Interest: None declared