Vitamin C status in elderly women: A comparison between women living in a nursing home and women living independently
| Autor: | J. Schrijver, Petra Scheijder, Paul van Houten, Ann A.M Colen, M.R.H. Löwik, K.F.A.M. Hulshof |
|---|---|
| Rok vydání: | 1993 |
| Předmět: |
Gerontology
Vitamin medicine.medical_specialty Food Handling Nutritional Status Ascorbic Acid Nutrition surveillance chemistry.chemical_compound Residence Characteristics Activities of Daily Living Epidemiology medicine Homes for the Aged Humans Aged Meal Nutrition and Dietetics Vitamin C business.industry Smoking Food Services Ascorbic acid Diet Nursing Homes chemistry Female Food preparation Energy Intake Nursing homes business Food Science Demography |
| Zdroj: | Journal of the American Dietetic Association. 93:167-172 |
| ISSN: | 0002-8223 |
| Popis: | The vitamin C status in blood fractions in 135 elderly women aged 65 years and older was studied within the framework of the Dutch Nutrition Surveillance System. Mean (+/- standard deviation) vitamin C intake (mg/day) was lower among women living in a nursing home (54 +/- 27 mg/day) than among women living in service flats (97 +/- 55 mg/day) and women living independently (132 +/- 44 mg/day). (Service flats are apartments in which the rent includes housekeeping and, when ordered, meal service.) Marginal vitamin C values (23 mumol/L) in blood fractions and even levels as low as those found in clinical scurvy (11 mumol/L) were frequently observed. In the nursing home, 35% of the women had plasma vitamin C values below 11 mumol/L, and 23% had values between 11 and 23 mumol/L. Blood levels were not significantly affected by age, smoking status, or use of particular drugs but were strongly (r = .47 or, after logarithmic transformation, r = .64) associated with daily intake of vitamin C. Low intake of vitamin C resulted from an overall low food consumption and selective restriction of food products rich in vitamin C. Vitamin C losses caused by food preparation practices and distribution in the nursing home's catering system reduced actual vitamin C intake levels but these losses were not substantially greater than those that are assumed to occur as a result of preparation practices by women living independently. |
| Databáze: | OpenAIRE |
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