社区居住老年人的质地改良食物态度与行为具有文化模式特征

文献信息

中文摘要

背景/目的： 在多族裔人群中，老年人对质地改良（TM）食物的知识、态度和行为（KAB）仍缺乏充分描述。本研究旨在：（i）描述新加坡多族裔社区居住老年人的食物喜好、食用频率及TM相关KAB；（ii）检验TM相关KAB是否因族裔及其他人口学因素而异；（iii）评估TM相关KAB与食物喜好及进食频率之间的关联。方法：于2025年2月至4月在新加坡九家活跃老龄化中心招募200名老年人（≥60岁），开展横断面调查。参与者对中式、马来式、印度式和西式菜肴的喜好及食用频率进行评分，并完成与均衡饮食、营养素重要性、TM食物及软食感官属性相关的KAB条目。采用校正年龄、性别、族裔和体重指数的线性混合效应模型，得出喜好、频率及复合（喜好-频率）评分，并检验KAB与食物偏好之间的关联。结果：参与者（平均年龄72.7 ± 6.1岁）中71.0%为华裔、19.0%为马来裔、10.0%为印度裔，报告吞咽困难相关症状者占5.0%，咀嚼困难者占10.0%。与华裔参与者相比，马来裔参与者对咀嚼/吞咽容易程度（β = -0.860，Padj = 0.023）及软食气味（β = -0.711，Padj = 0.030）的重视程度较低，但在咀嚼困难时对保持均衡饮食的重视程度较高（β = 0.602，Padj = 0.001）。结论：TM相关KAB因族裔和菜系而显著不同，但未因自报咀嚼或吞咽困难而异。这些探索性发现提示，按族裔和菜系定制的TM营养策略可能值得进一步研究，以支持健康老龄化。

英文摘要

Background/Objectives: Texture-modified (TM) food knowledge, attitudes and behaviours (KAB) among older adults remain poorly characterized in multi-ethnic populations. The study aims: (i) to characterize food liking, consumption frequency, and TM-related KAB among community-dwelling older adults in multi-ethnic Singapore; (ii) to examine whether TM-related KAB differs by ethnicity and other demographic factors, and (iii) to evaluate associations between TM-related KAB and food liking and eating frequency. Methods: A cross-sectional survey was conducted from February to April 2025 among 200 older adults (≥60 years) recruited at nine active ageing centres across Singapore. Participants rated liking and consumption frequency of Chinese, Malay, Indian and Western dishes and completed KAB items related to balanced diets, nutrient importance, TM foods, and sensory attributes of soft foods. Linear mixed-effects models adjusted for age, sex, ethnicity, and body mass index were used to derive liking, frequency, and composite (liking-frequency) scores and to examine associations between KAB and food preferences. Results: Participants (mean age 72.7 ± 6.1 years) were 71.0% Chinese, 19.0% Malay and 10.0% Indian, with a proportion reporting dysphagia-related symptoms (5.0%) and chewing difficulties (10.0%). Compared with Chinese participants, Malay participants placed less emphasis on ease of chewing/swallowing (β = -0.860, Padj = 0.023) and soft-food aroma (β = -0.711, Padj = 0.030) but greater emphasis on maintaining a balanced diet when chewing becomes difficult (β = 0.602, Padj = 0.001). Conclusions: TM-related KAB varied markedly by ethnicity and cuisine but not by self-reported chewing or swallowing difficulty. These exploratory findings suggest that TM nutrition strategies tailored by ethnicity and cuisine may warrant further investigation to support healthy ageing.