Culturally inclusive food key to healthy ageing

New research by Dr Zhaoli Dai-Keller from the University of New South Wales School of Population Health on the role of diet and nutrition in promoting healthy ageing has found caloric restriction can promote longevity.

She told Community Care Review that she found this “particularly striking,” as it shows how mild dietary stress can activate protective cellular mechanisms – which is important for maintaining a functioning immune system, and preventing neurodegenerative diseases and ageing-related conditions.

Centenarians who consume a low-energy and nutrient-dense diet could be seen as engaging in a form of caloric restriction, Dr Dai-Keller explained.

“Additionally, the inherent health benefits of many traditional diets – especially those lower in animal protein and dairy due to cultural and genetic factors – highlight the value of non-Western dietary patterns in ageing well also,” she told CCR.

The review, published in Proceedings of the Nutrition Society, highlights the importance of translating the concept of “food as medicine” into daily practice to promote healthy ageing, Dr Dai-Keller said.

It also synthesises evidence to link how certain diets that encourage longevity – such as the Mediterranean, DASH, MIND, Okinawan and plant-based diets, which all prioritise whole grains, legumes, fruits and vegetables – reduce risks of chronic diseases.

But Dr Dai-Keller also emphasised the need to preserve traditional diets, saying they often share similar food components to the above diets, and that ensuring access to culturally appropriate foods is important for multicultural Australia.

Dr Dai-Keller told CCR that future efforts should focus on integrating nutrition care into routine healthcare, improving food literacy and supporting traditional cooking practices.

“Digital tools can help promote culturally appropriate nutrition education. There is also a need to advocate for inclusive food environments, particularly in healthcare settings,” she added.

Hospital menus need more culturally appropriate food

Malnutrition affects up to 40 per cent of older hospital patients and dissatisfaction with hospital food is linked to poorer health outcomes, and Dr Dai-Keller said more advocacy is needed.

Further research she conducted into hospital menus, published in Health Expectations, highlights that culturally inappropriate foods can contribute to low intake and delayed recovery – particularly for culturally and linguistically diverse patients.

As part of the study, the research team interviewed 30 older people from Anglo and culturally diverse backgrounds about their experiences of hospital food, finding a lack of familiar options can mean people from CALD backgrounds do not eat properly.

“It underscores the need for inclusive hospital food services to support better care and reduce costs,” she told CCR.

“CALD patients were significantly more likely to be dissatisfied with care and experience delayed discharge, yet many refrained from complaining,” she added.

“Their quiet acceptance masked deeper cultural disconnects, revealing how hospital food can impact not just nutrition but also identity and emotional wellbeing.”

While policy change is needed to embed cultural inclusion into hospital food services and standards, Dr Dai-Keller said further studies exploring the long-term effects of culturally inclusive hospital menus on patient recovery and satisfaction is also needed.

The full paper on eating well for ageing well can be read here.

The full paper on hospital food experiences for older people can be read here.

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