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Nutritional status and dietary patterns in disabled people
S Bertoli1, A Battezzati, G Merati
1International Center for the Assessment of Nutritional Status, Department of Food Science, Technology and Microbiology, University of Milan, Via Botticelli 21, 20133 Milan, Italy. simona.bertoli@unimi.it
Nutrition, Metabolism, and Cardiovascular Diseases : NMCD
|February 21, 2006
Summary
Disabled individuals often have poor nutritional status, with higher body fat and lower bone density. Their diets are unbalanced, increasing risks for cardiovascular disease and other health issues.
Area of Science:
- Nutrition Science
- Disability Studies
- Public Health
Background:
- Reduced physical activity is linked to obesity, cardiovascular diseases, diabetes, and osteoporosis.
- Nutritional status impairment, due to inadequate diet, may precede comorbidities in disabled individuals.
Purpose of the Study:
- To investigate the nutritional status and dietary intake in patients with physical or mental disabilities.
Main Methods:
- Enrolled 37 disabled subjects and 25 healthy controls.
- Collected anthropometric measurements, indirect calorimetry, dual-energy X-ray absorptiometry, dietary intake, and biochemical parameters.
- Analyzed body composition, resting energy expenditure, and nutrient intake.
Main Results:
- 40% of disabled subjects were overweight, 14% obese, with higher fat mass and lower fat-free mass and bone mineral content compared to controls.
- Dietary intake was unbalanced, with excessive simple carbohydrates and insufficient fiber, iron, calcium, potassium, and zinc.
- Over one-third of disabled subjects had altered cholesterol profiles, and one-fourth had fasting glucose intolerance.
Conclusions:
- Disabled patients exhibit significant nutritional status impairment, including reduced fat-free mass and bone mineral content, increased fat mass, and biochemical risk factors for cardiovascular disease.
- Altered nutritional status is associated with widespread dietary inadequacies in both physically and mentally disabled individuals.
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