Dietary calcium intake and food sources in older adults living in Auckland, New Zealand : a thesis presented in partial fulfillment of the requirements for the degree of Master of Science in Human Nutrition at Massey University, Auckland, New Zealand
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Date
2023
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Massey University
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BACKGROUND The New Zealand population is aging. Aging notably affects bone health, and maintaining healthy bones is essential for overall mobility and physical function. Maintaining bone health can help alleviate conditions such as osteoporosis and osteoarthritis. Calcium intake is crucial for preserving bone density, muscle function, nerve impulse transmission, and hormonal activities. For older adults, adequate calcium intake is particularly important to mitigate the risk of osteoporosis and fractures, which are common in this age group. Despite its importance, many older adults often fail to meet the recommended dietary intake of calcium, leading to significant health implications. Dietary calcium can be obtained from various food sources, including dairy products, leafy green vegetables, nuts, seeds, and fortified foods. Among these dairy products are the most significant contributors to calcium intake in Western diets. However, there is limited data regarding calcium intake and food sources of calcium in older New Zealand adults. AIM This research aims to investigate calcium intake and to identify the main food items contributing to calcium intake in community-dwelling older adults (65 to 74 years) living in Auckland, New Zealand. METHODS This sub-study was undertaken as part of the REACH (Researching Eating, Activity and Cognitive Health) study, a cross-sectional study investigating dietary patterns, cognitive health and metabolic syndrome in older adults aged 65-74 years living in Auckland, New Zealand. A 4-day food diary was used to assess dietary calcium intake, and food sources contributing to calcium intake. Socio-demographic details, such as age, gender, ethnicity, education, were comprehensively recorded. Anthropometric data was collected including height and weight. Body Mass Index (BMI) was subsequently calculated based on the formula weight (kg) / height (m²). RESULTS The REACH study encompassed 371 individuals, with food diaries available for 330 participants (114 males, and 216 females). The average energy intake for males was 9374 kj/day, whereas for females, it was 7450 kj/day. Calcium intake was 877mg/day for females and 997 mg/day for males, compared with the Estimated Average Requirement (EAR) of 1100mg/day. For females 65-69 years, 30% consumed less than the EAR. This percentage was 21% for females 70-74 years, and 10 % and 12% for males 65-69 and 70-74 years, respectively. The main food source of calcium was milk and milk products for the total population (providing 273mg/day in females and 342mg of calcium/day in males), followed by cheese (157mg/day in females and 173mg/day in males), and yogurt (93mg/day in females and 127mg/day males). CONCLUSION Findings from this study reflect a high prevalence of inadequate dietary calcium intakes, particularly in females aged 65 to 74 years living in Auckland, New Zealand. Dairy products provided the most calcium within these participants’ diets. Further research is needed to determine appropriate ways to optimize the calcium intake in older adults who have a low intake of calcium.