ElderWeb

The American Dietetic Association (ADA) has issued a press release warning consumers that older adults are at higher risk for foodborne illnesses since their immune systems have a harder time fighting off bacteria. They say "Older adults should not eat meats, poultry, seafood and eggs that are raw or undercooked. Also, unpasteurized dairy products like raw milk and some imported cheeses can pose safety threats to older adults." They recently conducted a survey which found that many people are unaware that older adults are more likely than younger people to be vulnerable to foodborne illnesses. The ADA also points out that people of all ages would benefit from improving food-handling procedures in their homes.

In an article in the Journal of Clinical Nutrition, Randall J. Kaplan, from the University of Toronto in Canada, reports that memory of older people was significantly improved if they ate 50 grams of carbohydrates at breakfast, as compared to a high-glucose meal or no meal at all. The effects appeared to be the most pronounced on long-term memory and in those who had slight problems with glucose (blood sugar) regulation at the outset.

The U.S. Department of Agriculture (USDA) and the Federal Department Food and Drug Administration (FDA) have issued a warning to pregnant women, older adults, and people with weakened immune systems that they are at higher risk for a life-threatening infection called listeriosis, caused by Listeria monocytogenes present in certain ready-to-eat foods. They provide the following advice to at-risk consumers of foods that have a greater likelihood of containing Listeria monocytogenes:

Do not eat hot dogs and luncheon meats, unless they are reheated until steaming hot.
Do not eat soft cheeses such as Feta, Brie and Camembert cheeses, blue-veined cheeses, and Mexican-style cheeses such as "queso blanco fresco." Cheeses that may be eaten include hard cheeses; semi-soft cheeses such as mozzarella; pasteurized processed cheeses such as slices and spreads; cream cheese;and cottage cheese.
Do not eat refrigerated pâ´©s or meat spreads. Canned or shelf-stable pâ´©s and meat spreads may be eaten
Do not eat refrigerated smoked seafood, unless it is contained in a cooked dish, such as a casserole. Refrigerated smoked seafood, such as salmon, trout, whitefish, cod, tuna or mackerel, is most often labeled as "nova-style," "lox," "kippered," "smoked," or "jerky." The fish is found in the refrigerator section or sold at deli counters of grocery stores and delicatessens. Canned or shelf-stable smoked seafood may be eaten.
Do not drink raw (unpasteurized) milk or eat foods that contain unpasteurized milk.

A study done by the Commonwealth Fund reports that studies using a variety of measurements and performed over the last five to 10 years on different nursing home subgroups have shown that from 35%-85% of U.S. nursing home residents are malnourished and 30%-50% are substandard in body weight. Sarah Greene Burger, executive director of the National Citizens' Coalition for Nursing Home Reform was one of the authors of the study. The authors placed part of the blame for the problems with malnourishment and dehydration on inadequate staffing. They say typical nursing home staffing levels have 7-9 residents per aide during the day and 12-15 during evening hours. The study's authors noted that a 2-1 staffing ratio would be preferable.

The study also points out that, although eating habits and food likes and dislikes are highly individualized, most nursing home residents do not have a choice of food. Also, even though increasing numbers of minority elders are entering nursing homes, western food is often served to all, regardless of ethnicity. Other reasons for malnutrition are the decreases in taste, smell, and appetite that often occur in old age; depression; medications that affect appetite; cognitive impairment; poor oral health; and swallowing disorders.

The Health Care Financing Administration (HCFA) has posted an online audio/video file from a satellite broadcast on nutrition and hydration in long term care. The file requires the RealPlayer viewer, and includes instructions about how to download it. The Director of Long Term Care at Washington Hospital Center in Washington DC is the presenter in the video. The program is intended to help front-line caregivers identify and deal with nurtritional problems, and contains information about how to receive a package of additional information.

An empty refrigerator in the home of an older person may be a precursor to a hospital admission. The refrigerator contents in the homes of 132 elderly Swiss residents were scrutinized during routine medical home visits following hospitalization. Researchers found that about 10% of the refrigerators were empty and 31% of the people with empty refrigerators landed in the hospital within four weeks. By comparison, only 8% of people with full refrigerators ended up in the hospital. Dr. Francois R. Herrmann, project manager in the geriatrics department at Geneva University Hospital in Switzerland, co-authored the study published in August 12 issue of The Lancet.

The doctors deemed the refrigerator contents either adequate, inadequate if food had expired or was rotten, or empty if fewer than three items were found. They also recorded how many pieces of meat, liters of milk and amounts of butter, vegetables and eggs were inside. A dietitian reviewed the results. The average age of the subjects was 81, 74% were women, and 69% lived alone.

Researchers pointed out that an empty refrigerator might be due to a number of things. The person might be clinically frail, or the empty appliance could be a sign that the person cannot handle daily activity, lacks the strength to shop, or doesn't have an external network to turn to for help. Herrmann says the study has obvious limitations. The doctors did not look at what food might be in cupboards in the houses, nor did they examine whether the refrigerator contents were related to the health status of the residents. The study also did not take into account the diseases for which people had been treated while hospitalized.

The National Institutes of Health announced results of a study that found that the combination of following the DASH (Dietary Approaches to Stop Hypertension) diet with reduced sodium levels reduced blood pressure more than either the DASH diet or lower sodium intake alone. National Heart Lung and Blood Institute Director Dr. Claude Lenfant said that "These results challenge Americans to eat the DASH diet and to reduce sodium consumption and the food industry to reduce sodium levels in foods. Meeting this challenge, along with other lifestyle changes, could prevent the rise of blood pressure with age and allow patients to control their hypertension with fewer or even no drugs."

"The combination of eating the DASH diet at a lower sodium level is a significant effect ? equal to or greater than the result you would expect from treatment with a single hypertension medication," says Dr. Frank Sacks, chair of the DASH-Sodium Steering Committee and Associate Professor of Medicine at Brigham and Women's Hospital and Harvard Medical School. "However, the long-term health benefits of the low sodium DASH diet will depend on whether the American public is willing to make long-lasting dietary changes, including choosing lower sodium foods, and whether the food industry makes available a greater number of lower sodium food products," adds Dr. Sacks.

The findings were published in the January 4 issue of the New England Journal of Medicine.