Food, nutrition, and ageing: are older adults in Fiji meeting their dietary needs?

Older people (≥55 years) constitute 14% of the Fiji population (1) . Little is known about the dietary intake of older Fijians. This study aimed to assess the dietary intake of community-dwelling adults aged 55 and above in Fiji’s Central Division. This retrospective study from a broader investigation (2) and subsequent published papers (3, 4) analysed 24-hour multiple-pass dietary recall data from the Intake24 Fiji app. Energy and nutrients were calculated using the NZ Food Composition Database, including Pacific foods, with food images provided to improve reporting accuracy. Total energy, macronutrients and micronutrient intake were reported in terms of adequacy whether meeting or not meeting EARs as compared to the NH&MRC,2006 reference values. Of 171 participants (mean age 64.1±7.5 years), 59% were women and one-third were iTaukei. The mean (standard deviation) energy intake was 6.56 (3.10) MJ/d, with energy derived from protein 11.0 (6.3) %, from carbohydrate 55.9 (13.9) %, and from fat 28.7 (12.3) %. Those over 70 years consumed a higher % of energy from carbohydrate compared with those younger (62.3 vs. 54.7%, p= 0.006). Fijians of Indian/other descent had higher fat and lower carbohydrate intake compared to iTaukei- fat 31.4 vs. 24.3%, p=0.001; carbohydrate 53.4 vs. 60.6, p=0.014. Protein intake was low for females, 49.6 (50.1) g, those over 70 years, 36.0 (24.8) g, and iTaukei, 50.9 (58.8) g. Fijians of Indian/other descent had higher protein intake per body weight, 0.76 (0.38) g/kg, compared to iTaukei, 0.58 (0.65) g/kg. Over half of Fijians met recommended carbohydrate intake (45–60% of energy), but fewer than 30% met protein recommendations (15–25%). Recommended fat intake (20-35%) was exceeded by 20% of participants. Nutrient reference values were met in 50% of participants for vitamin B6, C, iron, manganese, phosphorus, and potassium, but showed inadequate intakes for Vitamin B12, E, folate, thiamine, retinol, calcium, magnesium, selenium, zinc, and copper. Bread and bakery products were the leading contributors to energy, protein, and carbohydrate intake, accounting for over 30% of total consumption. Mixed cooked dishes contributed the most to fat intake, while sugars, honey, and related products made up 27% of total sugar intake. Findings reveal significant nutritional disparities by age and ethnicity among older Fijians. The main food sources of energy intake were bread and baked products, including those for protein. This highlights the need for culturally tailored public health and dietary interventions.