In‐home Food Supply among Elderly Home‐Delivered Meal Recipients with High Blood Pressure or Diabetes

Abstract

INTRODUCTIONThe U.S. 2011‐2012 prevalence of diabetes and high blood pressure in adults >60 was 21% and 67% respectively. This study examined 2 subsets of 2010 – 2013 MOW recipients in 5 states, who were >60 years and lived alone: with self‐reported current diagnosis of HBP and with self‐reported current diagnosis of diabetes and associated the results with the sodium and sugar content of their in‐home food supply.METHODSDuring home‐visits, data collectors interviewed study participants re their current health status and inventoried their in‐home food supplies.RESULTSThe 719 participants in this study were 66% female; 68% White, 28% Black, and on average, 79.9±9.5 years old. Three‐quarters had 5 meals delivered/week by MOW.Most of the in‐home food supply calories (71%) were from dry shelf‐stable foods, indicating a preponderance of processed food. A current diagnosis of HBP and of diabetes were reported by 65% and 34% of participants. The nutrient adequacy ratio (NAR) for sodium (100% daily value (DV)/2,000 calories = 2,400 mg/day) was 1.56, and for sugar (100% DV/ 2,000 calories = 50 g/day(proxy)) was 2.03 indicating the sodium and sugar content of their in‐home food supply was, on average, 56% and 103% higher than recommended.CONCLUSIONThe levels of sugar and sodium in food supplies of participants diagnosed with hypertension and diabetes are not congruent with current recommendations and increase the risk of other chronic conditions. The excess sodium and sugar in the in‐home food supplies of elderly individuals with HBP and diabetes represents a preventable health risk to be addressed via nutrition and health communication programs.