Page 52 - FoodFocusThailand No.235 October 2025
P. 52

STRATEGIC R & D




                    Obesity or Overweight is a relatively common          Hyperlipidemia Elderly individuals should pay
                    condition among the elderly and serves as a major     close attention to their fat intake, particularly by
                    risk factor for non-communicable diseases (NCDs)     avoiding saturated fats and  trans fats,  which
             such as diabetes, hypertension, hyperlipidemia, and   significantly increase the risk of cardiovascular disease.
             cardiovascular  disease.  Nutritional  care  should  focus  on   Saturated fats are commonly found in fatty meats, poultry
             controlling daily energy intake, with a recommended reduction   skin, butter, palm oil, and full-fat dairy products. Excessive
             of approximately 300–500 kilocalories per day from the   consumption of these fats can raise blood cholesterol levels.
             individual’s normal requirement. This strategy supports safe   Trans fats, often produced through food processing, are
             and gradual weight loss at a rate of about 0.5 kilograms per   found in margarine, baked goods, and fried foods that use
             week. Food choices should emphasize low-fat, low-sugar, and   oil repeatedly. These fats are especially harmful because
             high-fiber options, including vegetables, less-sweet fruits,   they increase LDL (bad cholesterol) while reducing HDL
             whole grains, and lean protein sources. In addition to dietary   (good cholesterol), making them a major contributor to heart
             management, appropriate physical activity—such as walking,   disease. To reduce these risks, healthier oils such as rice
             stretching, or light to moderate aerobic exercise—should be   bran oil or olive oil should be used, as they contain beneficial
             encouraged based on the individual’s physical condition. This   unsaturated fats. Additionally, increasing dietary fiber from
             combination of balanced nutrition and exercise helps burn   natural sources—such as vegetables, fruits, and whole
             calories, control body weight, and support overall long-term   grains like brown rice, oats, and legumes—can help reduce
                                                                  fat absorption in the digestive tract and support better
             health.
                                                                  cholesterol control.
                   Diabetes  is one of the most common chronic             Kidney Disease Elderly individuals with kidney
                   diseases among the elderly, particularly when           disease must pay careful attention to nutrition, as
                   accompanied by insulin resistance, which makes blood    dietary intake directly affects kidney function.
             sugar control a critical concern requiring close attention.   Protein control is particularly important and should be
             Nutrition plays a central role in managing this condition, and   reduced or adjusted according to medical advice, in order
             proper meal planning is essential for maintaining blood glucose   to slow kidney deterioration. However, it remains essential
             within a safe range. Nutritional management should focus on   to consume adequate amounts of high-quality protein, such
             selecting the appropriate type and amount of carbohydrates,   as fish, egg whites, or tofu, with the recommended intake
             while avoiding high-sugar foods such as desserts, soft drinks,   varying depending on the stage of kidney disease. For
             and very sweet fruits, as well as refraining from adding sugar   patients not yet on dialysis, the recommended protein intake
             to foods and beverages. Instead, elderly individuals should opt   is about 0.6–0.8 g per kilogram of body weight per day. For
             for complex carbohydrates with a low glycemic index, such as   those undergoing dialysis, protein requirements are higher:
             brown rice, whole wheat bread, and unrefined grains, which   about 1.2–1.3 g/kg/day for peritoneal dialysis and 1.2–1.5
             help regulate blood sugar levels more effectively. Additionally,   g/kg/day for hemodialysis.  In addition, foods high in sodium
             incorporating fiber-rich foods—including fresh vegetables,   and phosphorus such as processed foods, pickled products,
             legumes, and less-sweet fruits—can slow the absorption of   milk, cheese, and salty condiments should be avoided, as
             sugar into the bloodstream, promoting better glycemic control   they increase the burden on the kidneys. Foods rich in
             and supporting long-term health.                     potassium, such as bananas, tomatoes, potatoes, and
                                                                  certain fruit juices, should also be consumed with caution.
                    Hypertension is a common health issue among   If the kidneys cannot excrete potassium effectively, it may
                    the  elderly  and  a  significant  risk  factor  for   accumulate in the body and cause serious complications.
                    cardiovascular disease. Dietary control—particularly   Another important factor is fluid management ensuring that
             with regard to sodium intake—is essential in managing this   water intake is neither excessive nor insufficient, but instead
                                                                  follows medical advice. This helps prevent fluid overload,
             condition. Older adults with high blood pressure should limit   which can lead to swelling and hypertension, as well as
             sodium intake to no more than 2,000 milligrams per day   dehydration, which can impair overall body function.
             (approximately 1 teaspoon of salt). To meet this recommendation,   Overall, nutritional recommendations for elderly
             individuals should avoid adding salt, fish sauce, soy sauce,   individuals  should  be  flexible  and  tailored  to  each
             and seasoning sauces to food, and limit consumption of   person’s specific health condition—particularly for those
             processed products such as sausages, meatballs, instant   with chronic diseases. A personalized dietary approach can
             noodles, and pickled foods. Instead, meals should focus on   help prevent complications and effectively support a better
             fresh, minimally processed ingredients with reduced seasoning.   quality of life.
             Herbs and natural spices can be used to enhance flavor without
             relying on salty condiments, making meals both heart-healthy
             and enjoyable.
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            52   FOOD FOCUS THAILAND  OCT  2025


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