There is room for improvement in the diets of nursing home residents who consume a high proportion of foods linked to inflammation, according to a new study of dietary data across 32 Canadian nursing homes.
Investigators created new artificial intelligence technology to gather information on food prepared for residents in the facilities. The resulting analysis compared the findings to recommendations in the 2019 Canada’s Food Guide. The data showed that residents’ diets contained an overabundance of foods that are pro-inflammatory, the researchers reported.
High-protein food sources represented the highest proportion of daily calorie intake (more than 33% animal-based and 2% plant-based), followed by other foods (31%) including juice (10%), grains (25%), and vegetables and/or fruits (10.3%). Female residents consumed a greater amount of pro-inflammatory foods than male residents. More refined grains, which are linked to inflammation, were consumed than whole grains, for example.
Foods that cause inflammation
Inflammation has been shown to contribute to chronic disease such as diabetes, cardiovascular disease, arthritis and dementia. Food is not the only factor that can cause inflammation, but refined sugar, trans fats, refined carbohydrates, and red and processed meats may increase inflammatory markers in the body. Eating more whole grains, plant-based proteins, and plain fruits and vegetables can help residents meet government guidelines and reduce their risk of inflammation, the researchers concluded.
The investigators encouraged the use of data-gathering technology and information on foods that could cause inflammation to support healthy menu planning in long-term care facilities.
“‘Healthfulness’ of Canadian LTC menus may be enhanced by lowering inflammatory potential to support chronic disease management through further shifts from refined to whole grains, incorporating more plant-based proteins, and moving towards serving plain vegetables and fruits,” they wrote.
Changing residents’ diets
The researchers acknowledged that tinkering with residents’ diets is complex. Shifting to foods with anti-inflammatory potential must be balanced with nutrition and ensuring sufficient calorie intake to prevent or treat malnutrition, they noted. In addition, residents’ enjoyment of food is a quality of life issue, they wrote.
Full findings were published in BMC Public Health.
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