Dietary Intakes of Community-Dwelling Adults in the United States across Older Adulthood: National Health and Nutrition Examination Survey 2015–March 2020

Dietary guidance is set on the basis of age and life stage and defines older adults as ≥60 y. Yet, little is known about if and/or how diet quality differs beyond the age of 60. The objective of this study was to compare the dietary intakes of 60–69 (n = 2079), 70–79 (n = 1181), and 80+ y old (n = 644) noninstitutionalized men and women in the United States using the Healthy Eating Index 2015 (HEI) and the What We Eat in America food categories. Data were obtained from National Health and Nutrition Examination Survey 2015–2016 and 2017–March 2020. HEI and component scores were calculated using the population ratio method. Population estimates for dietary intake were calculated as the average reported over 2 separate nonconsecutive 24-h dietary recalls. In men and women, the reported energy intake was lower among the 80+ y olds (kcal/d men—80+: 1884 ± 30, 70–79: 2022 ± 33, 60–69: 2142 ± 39; women—80+: 1523 ± 36; 70–79: 1525 ± 33, 60–69: 1650 ± 25; P-trend < 0.001). Total HEI scores did not differ significantly across the 3 age categories, but the 80+ y olds had significantly lower scores for the green vegetables and beans component than the 60–69 y olds [men—mean (95% confidence interval): 2.0 (1.5, 2.5) compared with 3.4 (2.6, 4.1); women—2.3 (1.8, 2.8) compared with 4.4 (3.7, 5.0)]. In women, the percentage of daily calories from protein was significantly lower in the 80+ y olds than in the 60–69 and 70–79 y olds (12.9% ± 0.6%, compared with 17.0% ± 0.9% and 15.6% ± 0.6%, respectively). Protein intake did not differ significantly among the 3 age groups in men. The 80+ y old men and women reported consuming a significantly higher percentage of calories from snacks and sweets compared with the 60–69 y olds (men—80+: 18.1% ± 0.8%, 60–69: 15.4% ± 0.7%; women—80+: 19.6% ± 0.8%, 60–69: 15.5% ± 0.7%). The diet of 80+ y olds differed from that of 60–69 y olds in some key components, including energy, snacks and sweets, protein, and green vegetables. Future research is needed to determine if there are health-related consequences to these differences.