Transformation of fruit and vegetable waste into healthy and sustainable foods and its impact on the health of older people.
DOI:
https://doi.org/10.12873/444rodriguezKeywords:
Desperdicio alimentario, personas mayores, economía circular, sostenibilidad, nutriciónAbstract
Introduction: Fruits and vegetables waste have an envi
ronmental, nutritional and social impact that affects the food security of the population, mainly among older people.
Objective: To analyze the effect of the intake of healthy
and sustainable foods from agri-food surpluses on the health of elderly people in Chile through nutritional and biochemical parameters.
Methods: Nutritional intervention study. 45 older adults
participated, divided into a control group and an intervention group. In the intervention group, food prototypes made from fruit and vegetable waste were incorporated into the daily diet for 60 days. Dietary intake assessments, anthropometric measurements, and blood tests were performed before and after the intervention for both groups.
Results: The prevalence of obesity and overweight post-in
tervention was 40.9% in the intervention group and 30.4% in
the control group. In the intervention group, fruit intake in
creased to 137.50 grams (p=1.824e-06*) and vegetables in
creased to 229.55 grams (p=1.019e-07*) after the interven
tion, with significant differences. Vitamins A (0.74 mg/L,
p=0.707) and C (5.39 mg/L, p=0.647) increased in the inter
vention group after the intervention, but without significant differences. Total cholesterol (168.5 mg/L, p=0.734) and LDL
cholesterol (96.34 p=0.769) decreased in the intervention
group after the intervention, but without significant differences.
Conclusion: First study that shows the intake of healthy
and sustainable foods made from fruit and vegetable waste
and its impact on the health status of older people.
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