Association between dietary patterns and lipid profile of older adults in Kogi State, Nigeria
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Published:2022-12-31
Issue:14
Volume:6
Page:207-217
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ISSN:2588-1582
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Container-title:The North African Journal of Food and Nutrition Research
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language:en
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Short-container-title:Nor. Afr. J. Food Nutr. Res.
Author:
Nzeagwu Ogechi Chinyere1ORCID, Emmanuel Bidemi Bernice2ORCID, Iheme Gideon Onyedikachi1ORCID
Affiliation:
1. Department of Human Nutrition and Dietetics, University of Agriculture, Umudike, PMB 7267 Umuahia, Abia State. Nigeria 2. Department of Hospitality and Tourism Management, Faculty of Agriculture and Life Science, Federal University Wukari
Abstract
Background: Older adults require proper dietary and lifestyle modification to reduce the risk of age-related disorders. Aims: The study assessed the dietary pattern in relation to the lipid profile of older adults (≥ 65years) in Dekina LGA of Kogi State. Subjects and Methods: This cross-sectional study design employed multi-stage random sampling to select 150 older persons. Ethical approval for the study was obtained from the Kogi State Ministry of Health Lokoja, Kogi State (MOH. /KGS/1376/1/96). Food frequency questionnaire was used to elicit information on the frequency of food consumption, food consumption pattern was grouped into high-risk food and low risk foods. Lipid profile was assessed and categorized using standard procedure. All analysis were done using IBM SPSS Version 21. Results: Results revealed the frequent (> 5 times / week) consumption of staple crops across the various food groups by a good number of the respondents; maize (52.7 %), sorghum (34.0), millet (38.0 %), fish (81.4 %), crayfish (25.5 %), beans (22.7 %) bamabara nut (27.4 %), mango (31.3 %), cashew (27.4 %), orange (23.3 %), amarantus ‘alefo’ leaf (22.1 %) and palm oil (91.4 %). There was no significant relationship between high-risk foods consumed by the respondents and all the lipid profile parameters. A negative non-significant relationship (p > 0.01) existed between all lipid parameters and low risk foods consumed by the respondents except for triglycerides. Conclusion: The respondents’ dietary intake of low-risk foods is protective of nutrition related disorders. Improved nutrition education geared towards improving the consumption of low-risk foods and rear intake of high risk (processed) foods should be encouraged.
Keywords: Dietary pattern, lipid profile, high/low risk foods, older persons, nutrition related diseases.
Publisher
The North African Journal of Food and Nutrition Research (NAJFNR)
Subject
Management, Monitoring, Policy and Law,Geography, Planning and Development
Reference51 articles.
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