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HomeFarming News‘Strong tea should only be consumed between meals and not during meal’
Catherina Cunnane
Catherina Cunnane
Catherina Cunnane hails from a sixth-generation drystock and specialised pedigree suckler enterprise in Co. Mayo. She currently holds the positions of editor and general manager at That's Farming, having joined the firm during its start-up phase in 2015.
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‘Strong tea should only be consumed between meals and not during meal’

The Food Safety Authority of Ireland (FSAI) has published a scientific report offering updated national recommendations to enhance older people’s nutritional well-being with the ultimate aim of improving health in later life.

FSAI’s Scientific Committee compiled the report at the Department of Health’s request to “provide comprehensive food-based dietary recommendations that, as part of an overall lifestyle approach enable people over 65 live life optimally to their individual potential”.

Scientific Recommendations for Food-Based Dietary Guidelines for Older Adults uses the rich data available on current dietary intakes of people over 65 in Ireland as a basis for recommending food-based guidelines.

Key recommendations from the report include:
  • Older adults who are obese with weight-related health problems should receive individual intervention to ensure weight reduction undertaken is beneficial and minimises loss of muscle tissue (slow weight loss with physical activity);
  • Lower risk older adults who are overweight are advised to avoid weight-loss diets in order to prevent loss of muscle mass;
  • Older adults at risk of ‘low intake’ dehydration need adequate amount of drinks. Women need 1.6ltrs and males 2ltrs per day (unless a clinical condition to require fluid restriction);
  • Strong tea should only be consumed between meals and not during meals, as it interferes with iron and zinc absorption
  • Sense of taste diminishes with age and can lead to increased salt intake; therefore, consumption of salty foods should be avoided and alternatives such as herbs and spices can be used to increase flavour.
  • High-quality proteins to stimulate muscle protein: Healthy older adults should eat a more protein-dense diet – foods such as meat poultry, fish, dairy and eggs.
  • Adequate calorie intake to prevent development of frailty, muscle loss (sarcopenia) and undernutrition.
  • Diets should contain high fibre carbohydrates, but low in free sugars. The average intake of carbohydrates are at the lower end of recommended consumption range whilst one third of older people exceed recommended free sugar intake.
  • A daily 15 µg vitamin D supplement is now recommended by the Department of Health for all older adults in Ireland. This report provides specific details on the range of dietary intake recommended for vitamin D in older adults, which vary according to ability to obtain some of this vitamin from sunlight exposure.
  • Fortified foods are a good source of B vitamins (B12, folate, B6 and riboflavin) and vitamin D; whilst unsweetened orange juice, salads, fruit and vegetables are reliable daily food sources of vitamin C.
Functional capacity rather than age

Dr Pamela Byrne, Chief Executive, FSAI, stated that it is important to ensure robust science underpins the development of food-based dietary guidelines that include healthy eating and nutritional recommendations tailored specifically for this cohort.”

“This report sets out a number of science-based recommendations that will underpin national guidelines being prepared by the Department of Health, to support optimal nutritional status and health of older adults in Ireland.”

“Due to considerable variations in the ageing process, food-based dietary guidelines are best tailored to functional capacity rather than chronological age,” says Dr Byrne.

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According to Ms Ita Saul, Chair of the FSAI’s Public Health Nutrition Sub-committee, there is a “noticeable difference” in the functional ability of older adults alive today compared even with 30 years ago

“On retirement, people in good health can look forward to entering the ‘golden years’ of their third age, filled with many possibilities and interests.”

“The preservation of muscle mass and skeletal strength are both critical to maintaining functional autonomy and independence as we get older. This report looks at the positive role nutritional intake can have in this population group to enable them to live life and to live it to the full.” Saul of FSAI concluded.

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